u/Daedalu5

This is maybe a dumb question, but why do we never get hop creep?

Every CB&B podcast I listen to, most other brewers I talk to - everyone talks about strategies to reduce hop creep, but what if we don't get any, ever?

As far as I can tell we're pretty standard

• Primary yeasts are WLP001, 34/70, London Fog
• Most beers are DH'd at or after Terminal, either at current temp or sometimes a soft crash
• DH contact time usually 48h, 7 - 15 g/L
• Gravs measured with an EasyDens (not flash I know but at least we pay for the extra decimal)
• Hop suppliers are usually YCH, Freestyle Farms, HPA

If anything, we usually see a grav increase from DH that doesn't seem to go back down.

Is this normal? Anyone else never get Hop Creep?