from The Century Dictionary and Cyclopedia
- n. The vessel beneath the copper which receives the infusion of malt and hops, and the perforated bottom of which strains off the hops from the unfermented beer.
Sorry, no etymologies found.
That said, Bill feels the best way to infuse hop aroma into your beer is to use a hop-back.
Greg recommends pellet hops in the kettle for their convenience but prefers to use leaf hops in a hop-back to contribute “nice flavor characteristics that you can’t get in the boil.”
Dan created his own version of a hop-back in a Cornelius keg. He hand-sewed a stainless steel window screen into a cylindrical basket and fastenable lid that fits inside the corni keg. He fills the basket with his aroma hops, then steeps them for 10 minutes, before using the corni keg’s in and out valves to sparge the “hop tea” into the fermenter with the fresh wort.
And 3) There was a play early on where he easily should have just picked up the first down by going forward, but he made one hop-back move too many and almost lost it.