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Old 03-24-2007, 04:24 AM   #1
banjopicker16
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Default Tips On Dry-Hopping

So, I re-used some bad yeast on a second batch (I didnt know it was bad til after the fact) of beer. This yeast was conatiminated by wild yeast and had the marker/hospital phenols associated with it. By the time my second batch hit secondary, I knew I had to cover up the infection... with dry hopping Cascade.

Just a tip, 1 oz. dry hopping will be fine. The beer is great! And I definitely dont notice any conatimination, but I dry-hopped with 2 oz. Using this much has created unnecessary problems.

1) Using this much dry-hop has given me too much tannin (I know this happens with dry-hops, but this can be avoided at this level.)

2) It probably soaked a lot of beer.

3)I spent an hour, plus about a pitcher of beer trying to get my kegs "un-clogged" with dry-hops which, somehow miraculously, got transfered from the secondary.

Lesson, 1 oz. dry-hop is enough.

Although, I must say, my beer is great with a WONDERFUl citrus/grapefruit aroma.

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Old 03-24-2007, 05:14 AM   #2
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well, I just tossed in 2 oz of cascade into my secondary..although mine is an IPA so it should be hoppy...plus I love an IPA that kind of knocks your socks off as soon as you take a whiff



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Old 03-24-2007, 12:07 PM   #3
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I always do 2 oz with pale ale's and IPA's and have never had a problem (other than soaking up twice as much beer...)

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Old 03-24-2007, 02:15 PM   #4
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If you dry-hop in kegs, either use bags or put a strainer on the takeup pipe. You can buy them, but a piece of SS braid will do the job.

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Old 03-25-2007, 03:03 AM   #5
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No, I dont dry hop in kegs, just secondary fermenter. Oh man, does it smell great, but Im tired of eating hops

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Old 03-25-2007, 11:48 AM   #6
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Quote:
Originally Posted by banjopicker16
No, I dont dry hop in kegs, just secondary fermenter. Oh man, does it smell great, but Im tired of eating hops
How are you moving it out of secondary? I've never noticed any make it to the kegs. I dry hop in secondary with whole hops and they just float on the top. I use an autosiphon, or if I'm in a bucket, the spigot. I just suck out from under the hops and stop when the hops get down to the drain level.
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Old 03-25-2007, 01:58 PM   #7
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Quote:
Originally Posted by banjopicker16
1) Using this much dry-hop has given me too much tannin (I know this happens with dry-hops, but this can be avoided at this level.)
I think you can get a grassy effect if you dry hop too long. I think about 2 weeks is the limit.

Hopefully your dry hopping can cover up the problem until your batch is gone or keep whatever it was at bay until its gone. I had a batch of kolsch that seem to worsen with time. The good thing was I was the only one who could tell this. Me being overly critical? I don't know...

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