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Home Brew Forums > Home Brewing Beer > General Techniques > Hopping in the secondary
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Old 11-03-2005, 10:51 PM   #1
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Default Hopping in the secondary

I have a red ale from Brewer's Best sitting in the secondary now.

recipe:
8 oz Crystal 60L steeping grain
3.3lbs Amber LME
2 lbs amber DME
1 oz Willamette bittering (60min)
1 oz Willamette flavoring (10 min)

It has already been there for 2 weeks, and will need to sit 2 in the secondary more weeks at least. I thought of taking this opportunity to toss an ounce of Cascade hops into the secondary. Is there a good arguement against adding the hops now?

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Old 11-04-2005, 02:44 AM   #2
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Chuck 'em in. Dry hopping for two weeks will give a great hop aroma, if that's what you're going for.

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Old 11-04-2005, 11:01 AM   #3
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My questions are these:

It's already been in the secondary 2 weeks, any problem adding the hops now?
and
They'll be in there at least 2 weeks, will it be better the longer they sit?

By the way, I'm not patient. I just cut my hand in a freak pumpkin carving accident and can't lift my carboy, bottle my beer, nor drink anything.

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Old 11-04-2005, 11:23 AM   #4
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2 weeks should be fine for dy hoping from what I've read. Some people even throw them in the keg after fermentation.

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Old 11-04-2005, 06:54 PM   #5
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The fact that it's been in the secondary for two weeks already shouldn't matter. Once you put the hops in, just leave it for the other two weeks. Everything should be fine.

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Old 11-06-2005, 04:49 PM   #6
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It doesn't matter how long the beer is in the secondary before you add the hops, only how long it is on the hops.
Two weeks is pretty much standard, but I've read about some brewers leaving them in a lot longer.

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Old 11-06-2005, 05:03 PM   #7
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Quote:
Originally Posted by Rookie
It doesn't matter how long the beer is in the secondary before you add the hops, only how long it is on the hops.
Two weeks is pretty much standard, but I've read about some brewers leaving them in a lot longer.
At the National HomeBrewers Conference they did a seminar on dry-hopping. I missed the seminar but I got to glance at the notes from it, and it was highly interesting. I'm going to try and find those notes.

On a similar note--I'm in the school of thinking that if you like hops, you can't get enough of them in your "hoppy" beers. I dry hop my LWPA for 2 weeks, and then when I transfer over to a keg I add another ounce or 2 (depending on how much I have on hand) into a hop bag and put it inside the keg for serving. It is VERY nice.
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Old 11-07-2005, 04:10 AM   #8
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Two things:

- Steep the hops in some just-boiled water for 5 or 10 minutes before adding them (apparently this assists in making the 'goodness' in the hops more soluble, and thus improves their effect)

- Leave it at least a couple of weeks before you bottle to allow all the hops to settle to the bottom of the carboy; that way you won't have floaties in your bottles.

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Old 11-07-2005, 12:38 PM   #9
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What is the best quantity of hops for dry hopping?

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Old 11-07-2005, 02:08 PM   #10
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Quote:
Originally Posted by Shambolic
Two things:

- Steep the hops in some just-boiled water for 5 or 10 minutes before adding them (apparently this assists in making the 'goodness' in the hops more soluble, and thus improves their effect)

- Leave it at least a couple of weeks before you bottle to allow all the hops to settle to the bottom of the carboy; that way you won't have floaties in your bottles.
When you steep the hops, are you then adding both the hops and the steeped liquid? I just racked an ale to secondary, but I am thinking that I might like to dry hop it, since it will be in the secondary 2 weeks, I still have time to add it.
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