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Old 01-08-2013, 10:17 PM   #1
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Default 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!

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Old 01-09-2013, 12:32 AM   #2
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Just throw it in your lip like a dip a tabbaca and don't worry about it.

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Old 01-09-2013, 12:37 AM   #3
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Squeeze it into a glass and drink it.

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Old 01-09-2013, 12:46 AM   #4
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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.

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Old 01-09-2013, 01:45 AM   #5
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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.

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Old 01-09-2013, 03:15 AM   #6
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^^^ Oh boy, here we go...

Cheers!

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Old 01-09-2013, 03:23 AM   #7
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I don't know much about this kingwood kid, but I don't think I agree with anything he just said.

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Old 01-09-2013, 06:06 AM   #8
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Quote:
Originally Posted by kingwood-kid View Post
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 View Post
^^^ 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 View Post
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!
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Old 01-09-2013, 06:10 AM   #9
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if your kegging, just put it in your keg. no big deal.

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Old 01-09-2013, 11:11 AM   #10
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Quote:
Originally Posted by oldstyle69 View Post
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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