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-   -   Thoughts on squeezing beer out of dry hops? (http://www.homebrewtalk.com/f13/thoughts-squeezing-beer-out-dry-hops-379780/)

Schnitzengiggle 01-08-2013 10:17 PM

Thoughts on squeezing beer out of dry hops?
 
I use paint strainer bags weighted with marbles when dry hopping with whole hops, and I was curious as to what your thoughts are on squeezing the beer out of the hops to regain some lost volume and possibly flavor?

I suppose oxidation could be an issue, but other more scientific or better explanations would be greatly appreciated, so...

Is it bad or wrong to do, if so why?

Is it acceptable, if so what is the reasoning behind it?

Thanks, cheers!

RIC0 01-09-2013 12:32 AM

Just throw it in your lip like a dip a tabbaca and don't worry about it.

seabass07 01-09-2013 12:37 AM

Squeeze it into a glass and drink it.

tagz 01-09-2013 12:46 AM

I don't think it's worth it. I think you would be oxidizing your batch. Just plan your volumes to assume loss due to dry hop. And +1 to pouring it into a glass to sample.

kingwood-kid 01-09-2013 01:45 AM

Don't squeeze it into a glass. It's unbelievably bitter, and awful in other ways. I see no problem squeezing it back into the beer. I think you probably introduce more oxygen by transferring, by stirring in your bottling sugar, or by letting your beer sit in an oxygen-permeable plastic pail for 2-4 weeks after fermentation has stopped.

day_trippr 01-09-2013 03:15 AM

^^^ Oh boy, here we go...

Cheers! ;)

Dave the Brewer 01-09-2013 03:23 AM

I don't know much about this kingwood kid, but I don't think I agree with anything he just said.

Schnitzengiggle 01-09-2013 06:06 AM

Quote:

Originally Posted by kingwood-kid (Post 4763314)
Don't squeeze it into a glass. It's unbelievably bitter, and awful in other ways. I see no problem squeezing it back into the beer. I think you probably introduce more oxygen by transferring, by stirring in your bottling sugar, or by letting your beer sit in an oxygen-permeable plastic pail for 2-4 weeks after fermentation has stopped.

Okay I will say this, you have provided the best feedback thus far, but perceptible oxidation in a plastic fermenter within 2-4 weeks is a stretch.

I keg, so I definitely have the ability to purge a container and minimize splashing, thus oxidizing the beer.

My initial thoughts weren't so much the obvious such as oxidation. It was more along the lines of...will I extract some vegetal flavors/compounds from the hops...

Regardless, thanks for the vote of confidence, and thank you for your comments.

Quote:

Originally Posted by day_trippr (Post 4763688)
^^^ Oh boy, here we go...

To an extent kingwood is right, but to your comment, yes, that topic has beaten a dead horse with another dead horse...

No arguing in this thread please.

Quote:

Originally Posted by Dave the Brewer (Post 4763734)
I don't know much about this kingwood kid, but I don't think I agree with anything he just said.

I would agree that the possibility of oxidation is real if one was careless and drizzled the "squeezed" beer into the resting beer, or squeezed the hops into a container without taking care to not splash or create any bubbles hence oxidizing the "pressed" liquid.

However, without turning this thread into a battle of who may be right, and who may be wrong, I am simply interested in any hard facts of why this may be a bad idea...other than, of course, oxidation...no matter what homebrewers do unless you have a closed system and purge everything post boil with co2, oxygen will creep into your final product somewhere.

Thanks for the input all, keep it coming!

Cheers!

oldstyle69 01-09-2013 06:10 AM

if your kegging, just put it in your keg. no big deal.

Jersh 01-09-2013 11:11 AM

Quote:

Originally Posted by oldstyle69 (Post 4764116)
if your kegging, just put it in your keg. no big deal.

Agreed.

I dry hop in kegs all the time and never remove the hop bag before serving.


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