Quote:
Originally Posted by oldschool
There is some concern with contamination during DHing. The pros say not to dry hop until a week or so after fermentation to let the alcohol build enough to kill what bacteria will be present in the hops(because there is always bacteria and natural fungi on everything.)
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You don't want to dry hop any earlier, anyway, since the aroma would get blown out by the fermentation. By the time you're ready to dry hop, you have alcohol, and more importantly a low pH in the beer, to protect you.
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