bjacokes

Recipes 

I've heard about good results from letting flameout hop additions steep at 180F, but that lacks one advantage of dry hopping, namely avoiding the scrubbing action of the yeast. Which raises the question -- why not try a 180F hop steep after fermentation? This is basically pasteurization with a twist, so I can't imagine the results would be too bad.

Any opinions on trying this? I might give it a shot on an upcoming beer.

944play

Recipes 

Search "hop tea." Another advantage is that it takes a week to dry-hop but only 15 minutes to make a hop tea.

One other approach to take, if you naturally carbonate, is to hop your priming sugar solution. That way, all the hoppy goodness you extract goes right into the final beer! The one time I tried this, I actually made a kraeusen beer. Since it fermented a tiny bit before it went into the keg, it technically did get scrubbed some.
http://www.homebrewtalk.com/f13/hop-tea-gyle-94183/

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