T90 Hop Pellets: What They Are & Why They Matter for Your Brewing
- Symon Bradney
- 3 days ago
- 4 min read
T90 hop pellets are the backbone of modern homebrewing. They’re efficient, easy to store, and give you reliable bitterness, flavour, and aroma — but there’s a lot going on behind the scenes that influences how they behave in your brew.
What Are T90 Hop Pellets?
T90 pellets are made by taking whole dried hop cones, removing a small percentage of leaf material, milling them into a powder, and compressing them into uniform green pellets.
“T90” means 90% of the original hop material is retained — so they’re close to whole hops but more concentrated and consistent.
For most homebrewers, T90 pellets are the standard choice because they’re:
- Easier to measure
- More stable in storage
- More consistent from batch to batch
- Better for late hopping and dry hopping
How T90 Pellets Are Produced
1. Harvest & Drying
Fresh hop cones are harvested and kiln-dried to ~8–10% moisture.
2. Baling & Cold Storage
Dried hops are stored cold to preserve oils and acids.
3. Hammer-Milling
Hops are milled into hop grist while kept cold.
4. Sieving & Leaf Removal
Around 10% of low‑value vegetal matter is removed — hence T90.
5. Pelletising
Hop powder is compressed into pellets with minimal heat.
6. Packaging
Pellets are nitrogen- or CO₂-flushed and sealed to protect freshness.
Standards & Specifications Around the World
United States
- Follows HACCP + USDA standards
- Tested for alpha acids, oils, HSI, moisture
Germany & Czech Republic
- Follow EBC standards
- Tight control over oil retention and temperature
United Kingdom
- EBC-aligned
- Focus on traceability and improved cold-chain handling
New Zealand & Australia
- Smaller scale but very high quality
- Extra drying steps due to humidity
Why T90 Pellets Vary: Variety, Crop Year & Alpha Acids
1. Hop Variety
High‑oil hops (Citra, Nelson, Mosaic) produce denser pellets.
Traditional hops (Fuggle, Goldings) are more delicate.
2. Crop Year Variability
Weather influences oil levels, alpha acids, and aroma intensity.
3. Alpha Acid Levels
Affects bitterness, dry‑hop impact, and pellet texture.
4. Age & Storage
Older hops become darker, softer, and less potent.
What This Means for the Amateur Brewer
- Always check alpha acid %
- Choose fresh, cold‑stored pellets
- Adjust bittering additions year to year
- Expect natural crop variation
- T90 pellets are forgiving and easy to use
How to use hops with confidence – without overthinking it
Hops are one of the most exciting ingredients in brewing. They bring bitterness, flavour and aroma, and they’re often what defines a beer’s style. For new brewers though, hops can feel complicated. This guide is designed to demystify hop utilisation and reassure you that you don’t need to worry about every little detail – especially things like dusty hop pellets.
What Do Hops Actually Do?
Hops contribute three key things to beer.
Bitterness balances the sweetness from malt and stops beer tasting cloying. Flavour adds character such as citrus, pine, spice, floral or tropical notes. Aroma is what you smell when you open the fermenter or lift a glass to your nose.
How and when hops are added determines which of these you get the most.
What Is Hop Utilisation?
Hop utilisation is simply a measure of how much bitterness and flavour you extract from hops during the brewing process. It is influenced by several factors including how long the hops are in hot wort, the temperature, the strength of the wort and the form of hops used.
For beginners, the key thing to remember is that recipes already take this into account. You don’t need to calculate utilisation precisely to make great beer.
Understanding Hop Additions
Early Boil Additions (60–90 minutes)
Hops added early in the boil are mainly used for bitterness. Most of the delicate aromas are boiled off, leaving a clean, firm bitterness behind. These additions often use higher alpha acid hops.
Mid-Boil Additions (10–30 minutes)
Hops added later in the boil contribute a mix of bitterness and flavour. You’ll start to retain some hop character while still adding structure to the beer.
Late and Whirlpool Additions (0–10 minutes)
Late hops or whirlpool additions focus on flavour rather than bitterness. This is where modern beers get their bold hop character, with softer bitterness and brighter flavours.
Dry Hopping
Dry hops are added after fermentation has started or finished. They contribute aroma only, with no bitterness. This technique is common in pale ales, IPAs and New England–style beers.
Pellet Hops vs Whole Hops
Most homebrewers use T90 hop pellets, and for good reason. Pellets are easier to store, easier to measure and provide better utilisation than whole hops. When pellets hit hot wort they break apart completely, allowing efficient extraction of bitterness and oils.
Whole hops are still used occasionally, but they take up more space, absorb more wort and are less predictable for most homebrew setups.
Why Hop Pellets Can Look Dusty
One common concern for newer brewers is opening a packet of hops and finding a lot of powder or “dust”. This is completely normal and nothing to worry about.
Pellet dustiness varies naturally depending on the hop variety, the crop year, the alpha acid content and how the hops behaved during pelletising. High-oil modern varieties often break up more easily, while some traditional hops appear softer or fluffier.
That powder is largely lupulin – the part of the hop that contains the oils and alpha acids you actually want in your beer.
Dusty pellets do not mean the hops are old, damaged or poor quality. In fact, some of the most aromatic hops produce the most dust.
Practical Tips for Stress-Free Hop Use
Focus on weight, not appearance. Use the full amount specified in the recipe. Follow the timing in the recipe. Store hops cold and sealed once opened. Trust your nose – hops should smell fresh and pleasant, not cheesy or stale.
Common Beginner Concerns
If your pellets look different from the last batch, that’s normal crop variation. If they disintegrate into green sludge in the boil, that’s exactly what they’re meant to do. If you see lots of hop material settling out, that’s expected. Dusty pellets are perfectly fine.
Final Thoughts
Hop utilisation may sound technical, but in practice it’s very forgiving. Modern hop pellets are designed to give consistent, reliable results, even with natural variation between varieties and crop years.
Relax, follow the recipe and enjoy the process. The hops will do their job.
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