imaguitargod

Recipes 

Ok, bundling three questions into one. I've got my beer in the secondary on 6 pounds of fruit puree so my usual technique of sucking up some of the yeast cake into the bottling bucket won't work this time.

I've never pitched new yeast into the bottling bucket before so I was wondering if I should make a starter the day before or just pitch the yeast right in? BTW, it's a dry yeast for this batch.

I'm wet hopping a beer and want to make sure I have the math right. If my recipy calls for 1 ounce of hops, I need to multiply that by 5 to get the wet/fresh equivilent so I would need 5 ounces, correct?

As for the dry hop question. I'll be dry hopping the same beer with fresh hops. How do I ensure that no nasties contaminate my beer? Do I take some of the beer out, toss the hops into it and boil for 10 minutes to sanatize, then thwo that into the beer?

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Brewer for Hoppin' Frog Brewery.
"I am not an alcoholic, I’m a drunk. An alcoholic means that I have a problem and when I drink all my problems go away."

PseudoChef

Recipes 

1. a) How long has it been on the fruit? b) What is the gravity of the beer? There should still be yeast in suspension if a) is short and b) is anything under really high gravity (<1.080 maybe). Regardless, if you pitch, rehydrate a measely 1 gram, and pitch that into your bottling bucket.

2. Yes. You could also weigh a portion of the hops wet. Dehydrate in the oven, and weigh again. Then, you can figure out the water content and use that to estimate the remaining wet hops so your calculation is spot on.

3. I don't really know.

imaguitargod

Recipes 

1. A) 2 weeks. B) Around 1.010.

Thanks!

__________________
Brewer for Hoppin' Frog Brewery.
"I am not an alcoholic, I’m a drunk. An alcoholic means that I have a problem and when I drink all my problems go away."

Yooper

Recipes 

I wouldn't bother adding more yeast, if it's only been a couple of weeks. If it had been a couple of months, then maybe.

I don't know much about dryhopping with wet hops, but it sounds interesting. Let us know how it comes out!

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Broken Leg Brewery
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PseudoChef

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Yep, in that case, I agree with Yooper. No reason to add extra yeast.

david_42

Recipes 

My experiences with using fresh hops post-ferment have been poor. No problem with contamination, but the chlorophyll (aka grassy) flavor was a problem. Also tried randelling with them. ugh!

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imaguitargod

Recipes 

Hmmm...think I should dehydrate them first before I dry hop them?

__________________
Brewer for Hoppin' Frog Brewery.
"I am not an alcoholic, I’m a drunk. An alcoholic means that I have a problem and when I drink all my problems go away."

Yooper

Recipes 

That's what I'd do. I'd dry them first, and then use them. They will give you more consistent results, I'd think.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006