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Author Topic: Dry hopping  (Read 2846 times)

Offline DandyMason

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Dry hopping
« on: November 28, 2011, 08:22:36 PM »
When you guys dry hop, do you just toss the pellets in, or do you use a hop bag?

Offline Richard

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Re: Dry hopping
« Reply #1 on: November 28, 2011, 08:28:28 PM »
Toss them in, wait til they settle (a few days or so), rack off the top. Can make yeast washing a pain in the ass though, depending on how well they re-settle when you're doing the washing.
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Offline DandyMason

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Re: Dry hopping
« Reply #2 on: November 28, 2011, 08:29:50 PM »
No prob, I havent washed any yeast yet, and I probably wont start with this one.

Thanks I will just toss them in!

Offline DandyMason

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Re: Dry hopping
« Reply #3 on: November 28, 2011, 08:30:22 PM »
How long do you usually dry hop?

Offline Kyle

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Re: Dry hopping
« Reply #4 on: November 28, 2011, 08:39:00 PM »
after the primary fermentation is done, I generally throw them into the primary fermenter for a week for a mild character, and 2 to 3 weeks for a strong character.

I don't know how to do it with a spunding valve except to caution you to not over fill the keg when doing so, as the valve will spew hop good and then clog.
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Offline DandyMason

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Re: Dry hopping
« Reply #5 on: November 28, 2011, 08:52:04 PM »
Okay ill go for 2 weeks dry hopping

Offline Richard

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Re: Dry hopping
« Reply #6 on: November 28, 2011, 08:59:04 PM »
Like many things in brewing, this is both surrounded by a lot of contradictory information and has a podcast from someone with experience ("Tasty"): http://www.thebrewingnetwork.com/shows/ ... ry-Hopping

Seriously; check out all that these guys have to offer, on any topic that piques your interest. Ditto for the "Basic Brewing Network" guys.
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Offline Dean

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Re: Dry hopping
« Reply #7 on: November 28, 2011, 09:03:00 PM »
what kind of beer is it?

Offline DandyMason

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Re: Dry hopping
« Reply #8 on: November 28, 2011, 09:05:48 PM »
Nice Richard I will check that out, Thanks

Its an IPA

Offline Dean

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Re: Dry hopping
« Reply #9 on: November 28, 2011, 09:10:14 PM »
cool ...yeah, IMO definitely more than one week

Offline DandyMason

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Re: Dry hopping
« Reply #10 on: November 28, 2011, 09:16:55 PM »
Okay sounds good.

Im definitely going for a strong character, so Ill do two weeks ish

Offline Richard

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Re: Dry hopping
« Reply #11 on: November 28, 2011, 10:07:02 PM »
FWIW the take-home points from that show seem to be:

  • Dry-hopping is for aroma, which of course impacts your perception of flavour, but other methods (late-hopping/hopback) are more appropriate (and are distinct in their contribution as opposed to dry-hopping), if you are addressing flavour concerns rather than aroma.
  • The timing and quantities are entirely down to taste. You don't like it, change it; however:
  • Longer contact equals grassier/more vegetative, and tannic/dry/puckering tastes.
  • Higher alpha varieties tend to have higher quantities of aroma oils, in addition to resins, meaning that like bittering - you need less.
  • Dry hopping in the keg will likely lead to tannin extraction if you do not get those things out of there past a couple of weeks.
  • Higher temperature will more quickly extract the "desirable" qualities of dry-hopping (non-tannic, non-vegetal).
  • Adding dry-hops during the final stages (last few points of gravity) of primary fermentation can increase the stability of the beer.
  • Less vegetal matter = less potential for tannin and grassiness, so generally using less, higher-alpha hops, will be a kind of insurance. Of course you may want a specific profile, so this is not a panacea.
  • Shaking the carboy is good during dry-hopping to speed up the process - and contrary to what might be intuition speeds up precipitation (dropping out) of hop particles, and other undesirables.
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Offline DandyMason

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Re: Dry hopping
« Reply #12 on: November 29, 2011, 08:41:52 AM »
Thats awesome Richard, thanks... I am just listening to the podcast now

Offline DandyMason

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Re: Dry hopping
« Reply #13 on: November 29, 2011, 11:10:49 AM »
Really glad you summarized that because it was a ton of info, but extremely useful.

Sounds, from the podcast, that those guys dry hop 1-2 weeks tops.

and you're right, shaking the carboy is definitely not somehting I would ever think of doing, but I will start for sure.

Going through some other podcasts now... Im "working" while listening.

Offline Kyle

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Re: Dry hopping
« Reply #14 on: November 29, 2011, 01:06:50 PM »
And for a completely non-scientific anecdote, a month-long dry hop with 3oz in an IIPA is the absolute limit of drinkability. I had to let it sit for a month in the serving keg before it was good. It turned outstanding in the end, but probably best to use fewer hops.
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