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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Successful Dry Hopping Techniques?
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Old 09-27-2012, 05:01 AM   #151
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Thanks for the replies, at least I didn't screw it up too bad! As far as hopping in the keg, if i don't kick the keg in a couple of weeks, how do you deal with it? i probably will kick my keg in about 6 weeks, will it be grassy by then?
I attach mine to the PVR body on the lid with a SS hose clamp, the string from the hop bag is attached that way, so after... 2 weeks, if the keg is still around, I pop the lid, pull the bag, and gas it back up. Takes... 30 seconds? No harm done!
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Old 09-27-2012, 05:04 AM   #152
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Also, should i pull that ounce of hops after a week and just add another ounce for the remaining two weeks of fermentation?
Leave the hops you added early in until fermentation is complete.

Taste the beer, if it's got enough aroma and hop flavor to it, then you don't need more.

I would avoid adding your dry hops DURING fermentation. Wait until the gravity is stable for a couple of days, meaning it's done fermenting, and then you can dry hop. The production of Co2 during fermentation will drive off the aromatic compounds that you are trying to add during dry hopping. Defeats the work you are doing to a degree.
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Old 09-27-2012, 03:26 PM   #153
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Thanks FATC1TY just the info I was looking for.

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Keg 1:Stone IPA Clone (favorite among friends)
Keg 2: punkin chunkin ale (ok, but almost kicked)
Primary: My IPA
Fermenting 1: Apfelwein!!!
Fermenting 2: Black Pearl Porter

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Old 09-29-2012, 08:17 PM   #154
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You are not dry hopping in the fermentation, but rather during conditioning.It is suggested to only keep it on hops for three weeks but I have gone longer with no bad off flavors. It will turn out great.

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Old 10-01-2012, 02:40 AM   #155
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I always go with Whole leaf hops if avalabe, because i dont have a steady siphon hand, also i have voided out secondary fermentaion so I just boil a hop sock and a couple marbles to sterilize and then place the hops and marbels ( to keep from floating) into my keg and und push it under the diptube with a my sanitized raking cane. this method has proven great with a wallop of hop flavor and no particulate.

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Old 10-01-2012, 03:08 AM   #156
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I use the nylon draw string tea/ herb bags $11.00/ 100

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Old 10-01-2012, 03:16 AM   #157
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Sorry tried to attatch a file didn't work, Google Aliexpress, home and garden section, cooking utensils Nylon filter bags

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Old 10-02-2012, 10:26 PM   #158
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I bought a bag from my LHBS.. It's a specifc nylon food grade bag. VERY fine, but easily allows the beer to flow through and out it. Infact, I can put pellet hops in there and dry hop with it without issue.. Worth the $3, IMO.

Also, look into a dip tube screen if you like to dry hop in the keg. It's all I ever do now, because it's so clean and easy, and speeds up the process.

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Old 10-07-2012, 06:10 AM   #159
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Default Final Decision!

OK. Thank you all again. After much study and reading forum posts and articles I am overwhelmed with different methods, rack it first, dry hop in the primary and swirl it then rack it and let settle for a week, 1 oz, 2 oz, 3 oz, 4 oz, 2 days 4 days a week, hop pellets, leaves, drop straight in, use a filter bag, a stainless tea bag, ahhh, I'm just happy I'm not dumping after all the time and money invested. (Yes Procrastination takes time too, just haven't gotten around to figuring out how much, I'l do it tomorrow) OK so here's what I've decided to do. If anyone sees any major no no's or has a strong opinion against what I'm planning please feel free to try to stop me. Otherwise, I'm going to do the following tomorrow night:

I'm going to use a filter bag, put 4 oz of cascade hops, (maybe just 3), I'm going to rack it first from my bucket to a carboy, I'm going to let it work for 5 days. Then I'm going to rack it into my bottling bucket and add 11.5 g of an American Ale yeast (Safeale US-05) and my sugar and I'm going to bottle it. Then I'm going to let it rest for about a month, (probably tasting one now-and-then to see how it's developing) and I'm going to hopefully have a good IPA when It's al said and done. Look forward to reporting my results. Cheers!

So like I said, if anyone sees anything wrong with that method please let me know. I'll check back to this thread again tomorrow night before I start.

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Old 10-07-2012, 06:23 AM   #160
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I'm going to use a filter bag, put 4 oz of cascade hops, (maybe just 3), I'm going to rack it first from my bucket to a carboy, I'm going to let it work for 5 days. Then I'm going to rack it into my bottling bucket and add 11.5 g of an American Ale yeast (Safeale US-05) and my sugar and I'm going to bottle it.
OK well the hops part is fine, but I don't understand why you are adding more yeast. I have *never* needed to add more yeast at bottling, even for very high ABV beers.


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Then I'm going to let it rest for about a month, (probably tasting one now-and-then to see how it's developing) and I'm going to hopefully have a good IPA when It's al said and done.
I probably wouldn't wait as long, but that is mostly because I am impatient. So far as carbonation balance is concerned, I tend to try samples at 1 week, 2 weeks, 3 weeks...after 3 weeks it is generally as good as it's going to get in my experience, but I am pretty happy drinking after 2 weeks and can tolerate the carbonation at 1 week usually, although it tends to fade quickly so drink fast!
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