Hops: pellet vs. leaf

I have heard Glenn Tinseth in interviews state that pellet hop are ‘better’ protected from oxidation due to its packaging. Just like Naugled stated: “Everything inside is protected by this 'rusty' coating because oxygen has a much more difficult time getting to it.”

Cheers!

 

Pellets because they are easier to store and measure, and I feel that they're more consistent (not a rational conclusion). but I have no problem with cones if that's all that's available.
Regarding the coffee analogy, ground coffee stales in minutes because of its masssive surface area relative to its volume. Whole beans stale in days (maybe as long as a week). Green beans, on the other hand, last years, though I don't know why (nor do I care. I'm just happy that they do!)

 

Leaf and/or pellet in kettle
Leaf in hopback
Leaf and/or pellet when dry hop in fermentor
Leaf when dry hop in keg

 

I prefer leaf, but this is only because of a particular aspect of my brewing process. After cooling, I pour the wort through a funnel that has a fine mesh strainer. Even though I contain pellet hops in bags in the brew pot, some of the fine hop particles escape the bags and then clog the strainer when transferring to the fermenter. Not a problem with leaf hops. I'll still use pellet hops if I really want to use a particular variety and have no other choice, but because of my process I prefer the leaf.

 

Looks like I'll be getting to try leafs for the first time, as I bought a couple ounces of Sorachi Ace for a wit I plan on brewing soon without realizing they were the pellets I usually use.

 

For the record Anchor Brewing also uses whole hops exclusively - and always has. The hop room there smells wonderful.

 

Agree, and for my new setup with pumps and a FB in my kettle a fine hop sack is a big help with either

 

Add Victory to the list:

 

Before I started using a hop spider (paint strainer bags), I greatly preferred whole over pellets due to clogging issues...

 

Production breweries can have equipment that is suited to either whole hops or pellets.

Homebrewers can have some similar set ups that like one or the other. Mine is more suited to whole hops - which I keep vacuum packed in the freezer. I also use pellets, but large amounts can clog my system. Going to do a hop spider so I can use more pellets.

 

I grow my own and use them exclusivly..puts the "home" in home brew for me..plus I'm cheap..but as others have said, personal preference.

 

Ounce for ounce, whether pellet or whole leaf, they will both soak up the same amount of wort; it just appears that whole leaf soaks up more, but it's not the case.

 

In my system, leaf hops soak up more than twice the amount of wort as pellets. I know this because I have measured it over and over again while dialing in my brewing spreadsheet. It may be somewhat process dependent. I strain my wort on it's way to the fermenter, but I do not squeeze the hops, and I don't use hop bags (except for dry hopping).

 

Just playing devils advocate (I use whole hops unless forced to use pellet) but wouldn't the fact that whole hops smell more powerful than pellets add another aspect of truth to the idea that pellets would stay fresh longer? The glorious smell is the hops deteriorating and releasing their aroma and flavor into the atmosphere.

 

I don’t know whether the smell that raw hops emit ‘proves’ anything but it is indeed true that raw hops don’t last as long as pellets. Below is from the Hopunion website FAQ:

“How long will my hops stay fresh?
Hop deterioration is impacted by numerous variables, the two most important being heat exposure and oxidation. For properly sealed, nitrogen flushed pellets, customers can expect a 3-4 year life expectancy. Raw hops however have a much shorter life span (approximately 6 months to 1 year). Regardless of the product size or packaging, hops should be stored in a cold, air tight environment to ensure optimum freshness and quality.”

Cheers!

 

From the USAhops website;
Cold storage and anaerobic conditions can delay oxidation. Some oxidation of essential oil components is necessary to produce compounds thought to be important in beer flavors, so controlled aging is important for hops required for both bittering and aromatic properties.
I've a feeling that the major factor in commercial decisions to use pelleted hops is simply technical; they fit in better with the use of conical fermenters and whirlpool.

 

No wonder Hopdevil has such a boring, muffled hop aroma.

 

This makes me really want to go out a buy a sixer of Liberty Ale. I love the aroma of cheesy hops.

 

A cellulose sponge can hold a lot of water. Put that sponge in the blender and grind it into a fine powder, and it doesn't hold so much. Similarly, whole leaf hops have lots of structure that holds lots of wort. Pulverized hop pellets have no such structure.

 

They (the hops) have a lot of malt and yeast to compete with...I've always thought of it like a semi-session IIPA