The hop tea stays for up to 7d standing on its own. I make it up in a sterilised 5l bottle taste it every couple of days and add it to the brew when I'm happy. I suppose that makes it a combination of a hop tea and dry hopping (in a bottle). As for the bottling sugar, the actual yield is only about 500 mls so might be perfect. My only concern would be getting the sugar to dissolve without heating it (thus losing some aromatics).Monkeybrew wrote:Kinley wrote:Sorry. Infuse at 80C then leave at room temp for 7d.
More questions on the hop tea thing - When you say leave at room temperature for 7 days, I take it that's after you've added it to the brew?
NB just put one on at 75C so will report on the flavours once ready.