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Old 07-18-2013, 09:14 PM   #1
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Default Dry hopping a lager

I just brewed a Indian Pale Lager, somewhat inspired by Widmer's Hopside Down. It is a 10 gallon batch that had approximately 7oz of hops in the boil and another 3oz of dry hops.

I am wondering when I should introduce the dry hops. My current thought process is to let the fermentation run for 10 days or so at 50F. Then raise to 65F for a diacetyl rest for a couple of days, then add the dry hops and allow it to sit for a week or so, remove the hops and keg to lager.

I realize some the hop aroma will be lost during the lagering, but I do not particularly want to lager in the kegs.

Also, this is my first lager, and I had a hell of a time with cell counts. I originally made a 6 liter starter from an expired vial of WLP838. Deciding that was enough, I bought a pack of S23. Then on a whim, I added an expiring vial of WLP830.

The beer came out as a 1.050 and ~55 IBUs.

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Old 07-20-2013, 03:44 AM   #2
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Anyone have any pointers?

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Old 07-20-2013, 04:06 AM   #3
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Honestly dude, I wouldn't recommend dry hopping unless you do it right before you package/keg. I would be scared about letting the beer sit on hops for 5 weeks or whatever your lagering period is. You may get some serious grass/veggie flavors, I'd hate to see your lager ruined by that.

Nice lager yeast blend by the way.

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Old 07-20-2013, 06:10 AM   #4
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Right. Dry hop right before bottling/kegging.

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Old 07-20-2013, 02:05 PM   #5
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Quote:
Originally Posted by hubbs View Post
...remove the hops and keg to lager.

... I do not particularly want to lager in the kegs.

Also, this is my first lager...
I like your fermentation profile (I do the same after pitching around 45). After fermentation has wrapped up around 60-65, I rack to secondary and lager for 6 weeks in the mid-30s. Lagering in the keg should be fine, too.

I would add the dry hops in the last week or two of lagering. As I understand, extraction of oils takes longer at low temperature, but I would remove the hops at final packaging to avoid the vegetal flavors.

Some people dry hop directly to the serving keg, though sometimes with those metal tea filters for removal.
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Old 07-21-2013, 11:16 PM   #6
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Thanks for the replies.

To clarify, I had thought about adding the dry hops after the D-rest and then removing before kegging/lagering so as to avoid the potential vegetal flavors. I may try this anyway, and then check the hop aroma after lagering and add some more hops as necessary.

I have used the tea balls in a keg before, but I was not particularly impressed. Maybe I could try the fishing line idea.

Thanks for the replies.

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Old 12-24-2013, 02:34 PM   #7
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Hubbs - how did you end up dry hopping your lager? What are your thoughts on how it turned out?

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Old 12-24-2013, 04:46 PM   #8
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I brew a noble pils clone that requires a dry hop. I do my dry hopping in the secondary, during the first week.

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Old 12-26-2013, 07:09 AM   #9
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I did end up brewing this, and i dry hopped after the D-rest, and then largered after.

As suggested, the dry hopping basically did very little as the beer largered for a couple months.

I ended up with a lot of esters and phenols due to pitching too warm. At the time, I really did not have my chilling technique down - I was using a 50ft immersion chiller, which was touching the probe for the thermometer in the keggle and was giving an artificially low reading.

The beer is fairly tasty, kinda like a clear hefe, but very little perceivable hop aroma. Next time i think i will try dry hopping after the lager phase.

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