ASBC Methods of Analysis - Hops-4: Moisture
ASBC Methods of Analysis
This method measures the moisture content (%) of hops by distillation, by vacuum drying, and by the routine air oven method. The most practical procedure for determining the moisture content of hops is with an air oven such as that used for malt moisture determination (see Malt-3). However, with hops, loss of other volatiles under heating conditions may be substantial. Accordingly, sample size, moisture dish dimensions, and heating time and temperature must be carefully regulated. The malt moisture oven may be used if the temperature setting is in lower part of permitted range. A distillation procedure is most accurate and should be used to check routine results obtained from the air oven method.