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Old 04-19-2012, 02:44 PM   #1
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Default Dry hopping with no secondary?

I have been considering some IPA possibilities, and in my research, I ran into the concern that I do not have a secondary fermentation vessel. I am not exactly sure how necessary secondary is, and there seem to be numerous opinions about it...

Is this the only way to dry hop?

Does much fermentation actually occur during this period?

Are there any alternatives to a secondary for any given brew, even if the recipe calls for it?

I do not keg - I bottle condition.

As a side note, does anyone have a good BIAB IPA recipe (10.5 Gal Kettle, 5 gal bottle volume)?

Thank you!

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Old 04-19-2012, 02:56 PM   #2
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You can dry hop in the primary. I just made a light IPA (4.7% ABV) that I fermented for 7 days, added dry hops in the primary and then kegged it 5 days later. It has wonderful aroma. The hops say IPA, the body is a bit lighter than I would like - I've been stealing some samples. It is not fully carbed yet. This was my first attempt so I will be tweaking the grain bill.

This was very fast because the OG was low. It would probably take an extra day or 3 for a typical IPA to ferment out. Once the bubbling has pretty much stopped, you can go ahead and add the hops. 5-7 days is all you need to get the most out of the dry hops. Some hops can give some harshness if dry hopped too long.

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Old 04-19-2012, 03:00 PM   #3
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Is there any disadvantage to dry hopping in the primary?

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Old 04-19-2012, 03:03 PM   #4
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No. I am a firm believer in not transferring beer except three times.
1. Kettle to Fermenter
2. Fermenter to Keg
3. Keg to my belly.

You can do anything in the fermenter. I no longer even call l it primary.

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Old 04-19-2012, 03:06 PM   #5
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Quote:
Originally Posted by Bradinator View Post
Is there any disadvantage to dry hopping in the primary?
Only if you were planning to harvest the yeast cake.

Personally, I've stopped dry hopping in fermenter. I'm only dry hopping in serving keg now. IMO MUCH better hop flavor/aroma this way. Plus it's not faded by the time you pull a pint. I use whole hops and put them into a nylon mesh 'hop bag' and then put them into the keg just before it goes into the brew fridge.
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Old 04-19-2012, 03:09 PM   #6
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This is good stuff to know. Thank you.

So I should have no impediments to making a solid IPA using just a fermenter? Most recipes don't call for a second pitch, do they?

I was considering a Sculpin clone but got scared off by the dry hopping and all.

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Old 04-19-2012, 03:09 PM   #7
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We make a Dave's IPA that we use a Hop Rocket (hop back) when transferring the wort to the fermenter. Basically you pass hot wort over Leaf Hops (about 1 oz) and then through a plate chiller into the fermenter. This is 10x better than dry hopping as for flavor and aroma. Also, by using a plate chiller, it speeds up the process greatly as we can transfer as fast as we can pump. The Hops act as a filter as well.

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Old 04-19-2012, 03:15 PM   #8
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I think that if you use a hop bag, you could still wash a yeast cake. I do not know if any for profit brewery dry hops in the fermenter and then harvest yeast, but I bet they do.

Also by second pitch, do you mean to add more yeast? I have never heard of that unless you have a DOA when you first pitch which I have never had happen in 3 years.

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Old 04-19-2012, 03:23 PM   #9
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Quote:
Originally Posted by oakbarn View Post
I think that if you use a hop bag, you could still wash a yeast cake. I do not know if any for profit brewery dry hops in the fermenter and then harvest yeast, but I bet they do.

Also by second pitch, do you mean to add more yeast? I have never heard of that unless you have a DOA when you first pitch which I have never had happen in 3 years.
I guess what I was referring to was if you are going imperial or trying to make a high gravity beer. I've never done this but feel like I have read about people doing a second pitch to boost the alc. I would not be surprised if I am just way off.

What is the intent of harvesting a yeast cake?
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Old 04-19-2012, 03:30 PM   #10
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I rarely secondary, unless it's for bulk aging/souring.

I brew a tone of dry hopped beers, and always dry hop in primary.

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