Originally Posted by rafaelpinto
QUESTION IS: can I do this adjustment after fermentation is done? Ive got a 5gal brew fermenting right now and would like to dry hop it. Will it benefit the hop aroma extracted?
At my first read of AJ's response, I wanted to say, "wait! Whay??" But then I remembered a reasonably large brewery that high gravity brews and then uses deaerated, acidified and sulfate enhanced water to make their pilsner taste crisper.
Minerals added post fermentation change perceptions. "Benefit" is a somewhat relative term. Like nearly everything in brewing, "it depends."
Sulfate can enhance the perception (sharpness) of bitternes, but it can also create a minerally, harsh, dusty perception that's neither bitter nor pleasant. With oxygen, the harsh effect can be amplified and aromatics reduced.
Anecdotally (through decades of personal and pro brewing) I've found that hop aromatics transfer best when the ethanol is clean, the malt bill is simple and oxidation is basically eliminated. A pH of 4.2 helps as does a controlled temperature of 65F, with short contact times of 4 to 7 days. The ideal conditions are almost always about 6 to 10 days in, when there is still a little more attenuation to go.
Removal of yeast can be beneficial, but it depends on how deep it is. This is mostly about the hops burying themselves in the yeast cake, not any interaction.
Like everything else in brewing it isn't precise, but you can't be sloppy.