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Cultivating and Harvesting

                                        Due to the fact that most hops are produced out of reach from the ground, it is safer to lower the vines in order to pick the hops.  Harvesting different types of hops should be done at different times, depending on the variety that you have, but it will become more evident as you gain experience.  At maturity the, hop aroma is at its strongest and is measured by crushing a cone and smelling it.  The yellow Lupilin glands in the cone become much more evident and plump looking when magnified.
 
 
The cones will develop a drier, papery feel and in some varieties a lighter color as it matures.  Some browning of the lower bracts is also another sign of ripeness.  Squeezing the cones as they develop will help you to notice that they become more light and resilient rather than green and hard.  The picking is pretty self explanatory, and this is where you will want to pick the flower cones, or the leaves, depending on your purpose.

                                                After you have picked your hops you may want to dry them next.  There are many ways in which this can be accomplished.  Drying can be done in a good dehydrater, custom made hop dryer, well vented oven, or they can also be air dried.  If heat is to be used you should not exceed 140 degrees F.  Cooler temperatures take longer, but a higher quality hop is obtained.  A high moisture content in the cones will affect storability and recipe formulations.  The hops are dry when the inner stem of the cone is brittle and breaks rather than bend.  The inner stem takes longer to dry than the bracts, so patience is the key.  Hops should be packed in air tight containers and stored in a freezer until used, to preserve quality and freshness.

Home Page

History

Hop Descriptions

Growing Techniques

Common Pests

Hops and Homebrew