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Old 05-11-2009, 02:10 PM   #1
Stevorino
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Default Dryhopping in primary

Taking a page from Jamil Zainasheff's book, I hate to use a secondary for a multitude of reasons.

One exception seems to have always hit: Dry Hopping. However, I'm starting to wonder if dry hopping in the primary would be ok after the fermentation is essentially over with.

So my question is: what flavors would change by dryhopping in the primary on day 8-9 for a week versus transferring the beer to a secondary and dryhopping in there?

I'm not worried about Autolysis -- my yeast is healthy and I'm keeping temps controlled at 68. No way is the yeast going to start spewing **** all in my beer after only 2 weeks.

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Old 05-11-2009, 02:12 PM   #2
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That is how I have always done it... I am pretty lazy. It just makes racking to the keg a little more complicated.

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Old 05-11-2009, 02:18 PM   #3
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I am also going to be dry hopping in my primary soon. I was given hop pellets over the leaves... does anyone have a good technique for dry hopping with pellets?

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Old 05-11-2009, 02:23 PM   #4
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I throw the hop pellets in primary after about a week. then it sits for a week,then I cold crash it for a week. I only rack to secondary if I need my bigger carboy or am adding fruit.

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Old 05-11-2009, 02:31 PM   #5
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I'm planning on dry hopping in primary.

Great podcast if you have the time
The Brewing Network.com - :

Dry hopping in primary just as fermentation subsides gives you some protection from oxidation since the yeast are still a bit active. Also it seems to be best to dry hop for a week or less.

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Old 05-11-2009, 02:54 PM   #6
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My first dry-hop was an IPA in the primary....using pellets. A bit more trub but was great. It was my 4th brew and LOVED it.

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Old 05-11-2009, 02:54 PM   #7
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Quote:
Originally Posted by conpewter View Post
I'm planning on dry hopping in primary.

Great podcast if you have the time
The Brewing Network.com - :

Dry hopping in primary just as fermentation subsides gives you some protection from oxidation since the yeast are still a bit active. Also it seems to be best to dry hop for a week or less.
I was actually listening to the front end of that podcast this morning -- gonna finish it up on the way home today.

Sweet-- I'll toss those pellets in there when I get home. Do you guys put them in neked or w/ a hopbag? I'm thinking a little nekedness and then a swirl.

In the "Can you Brew it" Podcast w/ Lagunitas IPA, they discussed dryhopping times/temps -- they brewer at lagunitas said they do 68 degrees for less than a week. Sounds perfect to me.

Nealf -- what kind of complications you get when racking? renegade pellets stuffing up the siphon?
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In Keezer:
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2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
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1. BCS - Janet's Brown Ale (Fermenting)

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Old 05-11-2009, 03:41 PM   #8
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I have never used a hop bag myself... just let it fly.

I am generally not too careful when racking... so if it bothers you getting some pellet particles in the keg just take some more care. I don't generally bother too much either way. But, a lot of people like to keep yeast out of the keg.

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Old 05-11-2009, 03:48 PM   #9
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Quote:
Originally Posted by nealf View Post
I have never used a hop bag myself... just let it fly.

I am generally not too careful when racking... so if it bothers you getting some pellet particles in the keg just take some more care. I don't generally bother too much either way. But, a lot of people like to keep yeast out of the keg.
Sweet -- w/ the little filter cap at the end, I'm sure I won't have too much trouble.

Thanks for the quick answers guys!
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In Keezer:
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2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 05-11-2009, 04:25 PM   #10
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Quote:
Originally Posted by buzzkill View Post
I throw the hop pellets in primary after about a week. then it sits for a week,then I cold crash it for a week. I only rack to secondary if I need my bigger carboy or am adding fruit.
+1 to this. I just wait till the primary fermenting is finished and then throw the pellets directly into my fermenter. Then I give it a gentle swirl, wait a week and then rack off. When I am racking I utilize a jelly strainer to make sure that I don't get any lovely hop particles (though they tend to sink and glue themselves pretty well to the trub)
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