The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Dry Hopping Techniques

Reply
 
LinkBack Thread Tools
Old 06-23-2012, 08:22 PM   #11
Calichusetts
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Calichusetts's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,312
Liked 221 Times on 162 Posts
Likes Given: 592

Default

I put my pellets in a hop bag and have very good success this way.

__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 06:00 PM   #12
BerserkerPaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Sacramento, CA
Posts: 16
Liked 2 Times on 2 Posts
Likes Given: 3

Default When to add hops for dry hopping

I have been searching for an answer to this dry hop question: when should I add my hops for dry hopping once I rack to my secondary? My recipe calls for a 3-4 week secondary fermentation and I only want to have the hops in for 7 days, so should I expose the wort to hops for the first 7 days of the 3-4 weeks or the last 7 days of the 3-4 weeks? Thanks!
Trying to dry hop: 1 oz Cascade (pellet), 1 oz Willamette (pellet), and maybe 3 oz whole Amarillo for the 7 days.

__________________
BerserkerPaul is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 06:08 PM   #13
BerserkerPaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Sacramento, CA
Posts: 16
Liked 2 Times on 2 Posts
Likes Given: 3

Default

repeat post, sorry.

__________________

Last edited by BerserkerPaul; 09-07-2012 at 06:10 PM. Reason: copy
BerserkerPaul is offline
Robin0782 Likes This 
Reply With Quote Quick reply to this message
Old 09-07-2012, 06:51 PM   #14
IFMracin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Iowa
Posts: 150
Liked 10 Times on 8 Posts
Likes Given: 1

Default

Quote:
Originally Posted by BerserkerPaul View Post
I have been searching for an answer to this dry hop question: when should I add my hops for dry hopping once I rack to my secondary? My recipe calls for a 3-4 week secondary fermentation and I only want to have the hops in for 7 days, so should I expose the wort to hops for the first 7 days of the 3-4 weeks or the last 7 days of the 3-4 weeks? Thanks!
Trying to dry hop: 1 oz Cascade (pellet), 1 oz Willamette (pellet), and maybe 3 oz whole Amarillo for the 7 days.

Last.
__________________
IFMracin is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2012, 10:04 PM   #15
BerserkerPaul
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Sacramento, CA
Posts: 16
Liked 2 Times on 2 Posts
Likes Given: 3

Default

Alright, last week of secondary ferm, got it. I wasn't sure about it b/c I thought I could use a hop bag and then just pull it out (somehow) if it were the first week of the secondary ferm timeline.

__________________
BerserkerPaul is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2012, 12:13 AM   #16
jhall4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pleasanton, California
Posts: 149
Liked 11 Times on 10 Posts
Likes Given: 5

Default

Quote:
Originally Posted by BerserkerPaul View Post
Alright, last week of secondary ferm, got it. I wasn't sure about it b/c I thought I could use a hop bag and then just pull it out (somehow) if it were the first week of the secondary ferm timeline.
In theory, you could. Why would you want to though?

The aromatics that beer gets from hops are pretty volatile. The point of dry hopping is to get the aromatics into the beer as late as possible (before dry hopping this would be your flameout additions) so they don't have a chance to break down at all.

So sure, you could dry hop earlier in the process but it (partially) defeats the purpose.
__________________
jhall4 is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2012, 05:52 AM   #17
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,069
Liked 171 Times on 155 Posts
Likes Given: 39

Default

According to this guy, primary is the place to do it. It's an intersting read with commercial techniques mentioned.
http://handsonbrewing.com/brewers-re...he-proper-way/

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2012, 01:42 PM   #18
ArcLight
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Millburn, NJ
Posts: 938
Liked 41 Times on 36 Posts
Likes Given: 48

Default

Quote:
Originally Posted by helibrewer View Post
According to this guy, primary is the place to do it. It's an intersting read with commercial techniques mentioned.
http://handsonbrewing.com/brewers-re...he-proper-way/
Thank you for posting this. Its contrary to everything I've read but it also may be correct.

Summary - dry hopping just after high krausen, allows the vigorous early yeast activity (first few days) to allow the action of fermentation to “scrub” some of the undesirable flavors from the hops and leave the fresh hop character that was desired.

The problem for me is I don't use a secondary, and see no reason to rack after 5-7 days.
If I were to do this method, I would place the hops in a hop bag.

I'd like to hear from others who have tried this, and compared it to "traditional" dry hopping towards the end of laggering.
__________________
ArcLight is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2012, 12:53 AM   #19
Kraftwerk
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Kraftwerk's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Los Gatos, California
Posts: 73
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Kraftwerk View Post
I dry hop a lot, usually 3 oz loose pellets per 5 gal batch. I don't use any filtering device and have no problems with clogged kegs or particles in the glass. Main thing is, while dry hopping, to place the carboy exactly where you will rack from. Some particles sink and some stay on the surface, but the middle is mostly clear. For what particles do make it to the keg, it's important not to move the keg a lot, too.
Quote:
Originally Posted by bigbeergeek View Post
I've tried this exact technique (often with 4 oz of dry hop pellets) and clogged too many kegs in the process. A tiny piece of filtering material is all it takes to keep my kegged IIPAs worry free and clear of debris (and it also lets me rack every precious drop of hoppy nectar from the fermentor without issue).

Very happy (hoppy) that is works for you and your draft beer!
So... I'm going to have to retract what I said earlier. Had some problems racking clear beer, and found the simplest way to fix the issue is attach a muslin bag to the beer output end of your siphon going into the keg. On my last batch I caught a ping-pong sized ball of leaf matter on its way to the keg. The beer came out pretty clear and most importantly free of plant materal.
__________________

On Tap:
Kegged: Cascade DIPA
Bottled:
Secondary:
Primary:
Recently Kicked:Supadry DIPA, Hoppily Ever After Rye IPA Batch 1,2,3,4, 5
Kraftwerk is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
dry-hopping techniques Ddogsleezy General Techniques 1 08-28-2011 08:33 PM
Looking for dry hopping techniques? redneckbeagle General Techniques 22 06-23-2011 12:40 AM
Saison techniques leotrace General Techniques 3 04-12-2011 02:23 PM
Techniques to get a low FG? Yunus General Techniques 9 02-12-2009 07:57 PM
Ringwood techniques Kai General Techniques 10 08-13-2008 02:33 AM