Has the date, the OG I got, and all the numbers I hit that day with times and whatnot. The rest of the details, like me missing my mash temp and doing it 2 degree's higher, the fact that I changed something on the fly, all go into my brew notebook, with the print out of the BS recipe I did. I'll be continually tweaking BS to my system, and it's fun actually. It's saved in there now, and not to mention, AA units can change from year's crop to another, so thats not always set in stone if you want to be accurate. For example, I made my first recipe from scratch, made it in BS, and had it all calculated, played with it to get the IBU's I think I wanted to semi balance it all out, and then had to input the AA's for the Falconers Flight 7C's I wanted to use. Growing hops at home is a bit of an adventure, and experimenting with freshly picked wet hops is a new avenue to pursue as both brewer and hops grower.Exactly what I do. Wet hops are best used in something like an IPA, where the fresh green flavors might accentuate the hoppy finish, or perhaps in a traditional English ale where the complexity of the beer complements the wet-hops flavors. While this can be problematic for some beer styles, it can also give you a fresh hoppy finish if balanced properly in the beer. Wet hops have a large concentration of fresh plant material that will often impart some vegetal, grassy, or even tobacco flavors. While you can use wet hops during the boil, whirlpool, and dry-hop phases, it is difficult to use the same fresh hops for both brewing and dry hopping due to the extremely short shelf life. Another challenge is that your wet hops don’t have a data sheet with alpha percentage, so you probably need to use an approximate value for the variety of hops you have grown. This means using six to eight times as much hops as you normally would. When brewing with wet hops, you need to take the high water content into account. Also, your brewing schedule needs to be flexible because you want to time the harvesting of hops for peak ripeness.
The downside is that wet hops are highly prone to molding and oxidation, so you should plan to use your wet hops within 24–36 hours of picking if at all possible. In fact, a wet-hops cone has about 80 percent water by weight versus only 8–10 percent for dried hops. Hops in this form are often called “wet hops” because they haven’t been dried. The other option, which can be more interesting, is to immediately use the hops in a beer. Dry hops until they are brittle enough for the cone to snap in half.
Keep the temperature below 140☏ (60☌) and avoid exposure to sunlight. One method for drying hops is to use a food dehydrator as it operates at low temperature but keeps a good airflow around the hops, or you can build your own hops drying rack (see /diy-hops-dryer/). Most commercial hops are picked and then immediately dried down to a moisture level of about 8–10 percent, which puts them in a form where they can be sealed, stored, and used later. You have two options for using fresh hops in your beer. What’s the best way to use fresh hops in my beer? A Craft Beer & Brewing Magazine reader recently asked us the following question: I grew some fresh hops in my yard this year, and I’m about to harvest them.