kvh

Recipes 

I just ordered a copious amount (in terms of homebrew batch sizes, anyway) of freshly picked, frozen, and sealed organic hops. Enough to last me a couple years I'd bet.

I want to know something about dry-hopping. Should I have any concern about adding 'un-sanitized' hops to the brew? Do I add it after the primary when there's an alcohol content to the batch? Will the 8% alcohol in the beer kill all the nasties at this point?

I'm a fan of hops, and with 5 varieties coming my way, I have some room to play.

Thx.

kvh

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Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.

Baron von BeeGee

Recipes 

Just toss them in the secondary. Hops have natural antibiotic properties (which is one reason they were added in the first place) which won't spoil your beer.

One note, most people don't usually keep hops more than a year, refreshing their supply with each new harvest.

kvh

Recipes 

Well I may just have to share them then.

thx for the advice.

kvh

__________________
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -

Secondary - Mystery IPA
Secondary -
Bottle Conditioning -
Keg Conditioning -

Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.

david_42

Recipes 

Freeze them, if possible. Becides, I've never met a hophead that wasn't boosting the hopping, batch to batch, they won't last as long as you might think.

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Ol' Grog

Recipes 

Can you dry hop with pellets in the secondary?

Catfish

Recipes 

Pellets work well for dry hopping.
If you have too many hops just find a Pliney clone and you'll be burning them up mighty quick.

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鯰 a.k.a. なまず a.k.a. Catfish

Beer Snob

Recipes 

Yeah I just threw them in the secondary. My question is this.... I put some lemon in as well..... tasted it and both hop and lemon needs to mellow out a bit. I get these very small bubbles rising though. The gravity has stayed the same. It was 1.008 when I dry hoped and its still 1.008. What's the deal with the small bubbles.... very small bubbles. Airlock activity is non-existent. Ouside of mellowing it taste great... smells great.....

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Ol' Grog

Recipes 

OK, still learning here, but dry hopping in the secondary does exactly what? Hops off set the "malty" flavor of beer, correct? Won't dry hopping bring the beer towards a more bittery flavor? Why would anyone want a "bitter beer face" brew?

Truble

Recipes 

As a certified and unabashed Hop Head, I will say that there never is enough. Dry hopping, though, is more for aroma and flavor than bittering. You need to boil the hops for extended time in order to effect the bittering. That is why typically bittering hops are 60minute boil hops, and hops at the end are called aroma hops.
I like to think that hops complement the malt flavor more than offsetting it.

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Ol' Grog

Recipes 

Thanks, that makes sense. I remember in some of my reading exactly what you just said. Boiling brings out the bittering and dry hopping brings out the aroma. I can understand that. Thanks again.