I know it isn't a definite answer, but it really just depends. This would be for 2-3 year old hops and older. I grow 16 different varieties and some I cut back and some I don't. Hops are traditionally grown between the 55th and 35th parallel. Outside those latitudes, things will change...
Love this beer and with help from Stan Heironymus's book " Brewing with Wheat", I've come up with a recipe that is close to the original. Blind tasting couldn't tell the two apart. Prost.
5 gallon recipe
5lb pale two row - Briess
2lb wheat malt - Briess
1.5lb unmalted hard red wheat
2.5 oz...
I have several types, 8 to be exact. Those are nugget. Cracked one open and lots of yellow lupin - smells great. They are papery a crunchy when I squeeze them. I'll let them go a bit, but if any start to brown on the tips I'll havest.
Yes, but there is an increased chance of contamination. You have to be ultra careful. Use a small sterilized jar. After you sanitize the pack of yeast and pitch, immediately pour the remainder in the sanitized jar and cover. Fill the remainder of the jar with sterilized (boiled and cooled)...
I usually start my fermentation in the mid 60's and after a couple days you can let it rise to the lower 70's. If you don't have temperature control I'd chill it to the low to mid 60's and let it go from there. Starting in the 70's increases the chances of off favors.