Fresh hops can be used at any point in the brewing process. Mash, boil, whirlpool, or dry hop – fresh hops are quite versatile. That being said, it’s recommended that you use dried hops early in the boil to impart bitterness. Not only will you be able to more accurately predict the bitterness, you’ll save your wet hops for the end of the boil. Doing this will get you more flavor and aroma out of the wet hops.
Hoppy English styles, like IPA, bitter, mild, and pale ale make great candidates to showcase fresh hops. American IPA, amber ales, and brown ales are also nice beer styles to try.
• Because of water content, you will need to use approximately 5x the wet hops as you would dry.
• Drink wet hopped beers fresh for the most flavorful experience.
• Use wet hops in moderation. Extremely hoppy styles like New England IPA (NEIPA) are probably not the best to use with fresh hops – you’ll end up with an overly vegetal tasting beer. • Because you need to use a lot of fresh hops per brew, they will absorb a lot of wort. It helps to use a large mesh bag, like a brew in the bag style polyester bag, when you add fresh hops. Remove the bag and lightly squeeze out the wort at the end of the boil.