*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > General Techniques > hopbursting!
Reply
 
LinkBack Thread Tools
Old 04-13-2014, 02:52 AM   #11
amcclai7
Feedback Score: 2 reviews
Recipes 
 
Join Date: Aug 2011
Location: Knoxville, TN
Posts: 309
Liked 8 Times on 8 Posts
Likes Given: 13

Default

Quote:
Originally Posted by boydster View Post
This. Also: more dry hops! For 5 gallons of IPA, I'm using 3-5 oz of dry hops.
For how long and at what point in the fermentation cycle do you recommend dry-hopping?

I have heard most people let it go for 2 weeks and then dry hop for a week. However, I have read several sources lately say that you should only dry hop for 3 days as that will provide the most flavor.

Also, on your first point, do you use normal flameout hops as well, or just replace them entirely with the the 180F method? In addition, I see how your method would really make the aromas pop, but does it provide the same amount of flavor as normal flameout hopping?
__________________
amcclai7 is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2014, 02:59 AM   #12
amcclai7
Feedback Score: 2 reviews
Recipes 
 
Join Date: Aug 2011
Location: Knoxville, TN
Posts: 309
Liked 8 Times on 8 Posts
Likes Given: 13

Default

Quote:
Originally Posted by mblanks2 View Post
This is similar to my "Hopbursting" technique. I run my chiller until I hit 180*F, stop the chiller and add my hops. Let the temperature free fall to 150*F then restart the chiller. I usually end up with an oil slick on top of the wort. This has taken the aroma in my beers to a new level.
Sorry Mblanks, the second question from the last post was directed towards you.
__________________
amcclai7 is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2014, 03:27 AM   #13
boydster
Don't act like you're not impressed.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
boydster's Avatar
Recipes 
 
Join Date: Apr 2013
Location: , Maine
Posts: 2,762
Liked 735 Times on 508 Posts
Likes Given: 583

Default

I personally use late-boil hops, flameout hops, and dry hops. Each impacts the final flavor and aroma differently and helps build a strong hop "punch." I usually dry hop 3-5 days before packaging, sometimes a week. As soon as I hit a stable FG, I add the dry hops.

__________________

Check out these cool kits at Know How Brews & Foods!

Big Jim Walker IIPA
Allagash-ishhh White Ale
Happy Hoppy Blonde Ale

boydster is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2014, 09:26 AM   #14
mblanks2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: , The State of Confusion!
Posts: 430
Liked 30 Times on 29 Posts
Likes Given: 35

Default

Quote:
Originally Posted by amcclai7 View Post
Sorry Mblanks, the second question from the last post was directed towards you.
I dry hop for 7 days only because that's what works best with my schedule and I've never had any issues with vegetal flavors. All my flame out hops are used with the 180* technique. I've had very good luck with this and the flavor and aroma profile, IMO are better in my house IPA than they were when I did flameout or 5 minute additions. I also use FWH for bittering.
__________________
mblanks2 is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2014, 07:33 PM   #15
yeknom366
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 24
Default

FWIW, John Kimmich (the alchemist) said in a Q&A last month to dry hop minimum 4 days, maximum 5 days

__________________
yeknom366 is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2014, 07:04 PM   #16
amcclai7
Feedback Score: 2 reviews
Recipes 
 
Join Date: Aug 2011
Location: Knoxville, TN
Posts: 309
Liked 8 Times on 8 Posts
Likes Given: 13

Default

Quote:
Originally Posted by yeknom366 View Post
FWIW, John Kimmich (the alchemist) said in a Q&A last month to dry hop minimum 4 days, maximum 5 days
Wow, that's a tight window. I would think it would vary somewhat based on the type of hop and the gravity of the beer, but who am I to question John Kimmich.
__________________
amcclai7 is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2014, 07:42 PM   #17
tochsner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
tochsner's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Edmonds, WA
Posts: 202
Liked 17 Times on 13 Posts
Likes Given: 2

Default

https://www.homebrewersassociation.o.../doubleIPA.pdf

I have made this Pliny recipe a couple of times including the 14 day dry hop and it has turned out great. I am sure you can dry hop for too long if you try but I think sometimes we worry a little bit to much about it.
__________________

Tony

Rescue Dog Brewing

tochsner is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2014, 10:16 PM   #18
MarkInBuffalo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 80
Liked 9 Times on 7 Posts
Likes Given: 2

Default

I've noticed great improvement in my IPAs after getting water chemistry under control and changing my hopping techniques. I used to add hops 60,30,20,15,10,5 minute additions, now I FWH for 15-20% of my total ibus and then hammer it with hops from 10 minutes down to zero, often with a half hour hop stand @160 degrees. I've also used 3-4 day dry hopping instead of 1-2 weeks with much success at warmer(70 degrees) temps.


Sent from my iPad using Home Brew

__________________
MarkInBuffalo is offline
smizak Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hopbursting and bitterness beertroll General Techniques 6 06-27-2013 01:22 AM
Best hop order for hopbursting? Andymillah General Techniques 20 03-13-2013 11:37 PM
First time hopbursting Glynn Recipes/Ingredients 1 02-06-2013 11:15 PM
Hopbursting brewt00l Recipes/Ingredients 29 10-27-2011 07:22 PM
Hopbursting.... Dude General Techniques 12 12-09-2005 02:44 AM