Hops

It depends far more on the style than the batch size. A balanced pale ale might use 60 to 100 grams across a 20 litre batch, while a hop-forward IPA can use 200 to 400 grams or more once you count dry hops. For dry hopping specifically, 2 to 5 grams per litre is a useful starting range. A traditional lager or bitter sits well below all of these.

It is mostly about when you add them rather than the hop itself. Hops added early in the boil give bitterness and lose their aroma. Hops added late, at flameout, or dry into the fermenter keep their aromatic oils. High alpha varieties such as Magnum are efficient for bittering, and delicate varieties such as Citra or Saaz are wasted there, but most hops can do either job.

Galaxy is the defining Australian pale ale hop, giving intense passionfruit and peach. Vic Secret works well alongside it, adding pine and resin without competing. For a more traditional Australian lager character, Pride of Ringwood is the classic choice.

The freezer, sealed. Hops degrade through heat and oxygen rather than age alone. Vacuum-sealed pellets stored in the freezer hold their character for two to three years. Keep both opened and unopened hops cold. Left open in a warm cupboard they lose aroma within months.

Yes, but match the character first, because that is what you will taste. Citra, Mosaic and Centennial sit in the same tropical citrus group. Saaz, Hallertau and Cascade cover the softer, more restrained end. Goldings and Fuggles are the English earthy pair. Nelson Sauvin is the hard one to replace, though Motueka used lightly gets you closer. Adjust the weight if the alpha acid differs, since Galaxy runs around 13 percent and Saaz around 3.

Metro: usually a few business days. Regional: often a bit longer. You get tracking when it leaves the warehouse.

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