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Old 03-27-2013, 06:55 PM   #11
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I think dry hopping gives way more aroma than late boil additions.

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Old 03-27-2013, 07:10 PM   #12
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Quote:
Originally Posted by stpug View Post
Everyone is right!

Toss em in at 0 minutes and cool your brew at some point. Then transfer your brew to a fermenter at some point and pitch your yeast. That's about all there is to it.

How EXACTLY you choose to do it is completely and entirely up to YOU, and it's the right way however you choose. You can put them in a bag, or not. You can let them sit for several minutes before cooling, or not. You can partially cool and then let them sit for a while and finish cooling, or not. You can filter them out so they don't get into your fermenter, or not. You can let them go into the fermenter, or not. You will eventually find a process that you like and that works with your system, and the process you end up using will the the correct process for you and your system.

I'm beginning to think that flameout/0min/aromasteep additions might actually be a good thing in the fermenter to get a little extra umphh! from them, but I have yet to try it so we'll see.
I don't think partially cooling is a good idea. In a certain temperature range the wort is susceptible to bacteria and oxidation.
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Old 03-27-2013, 07:12 PM   #13
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Quote:
Originally Posted by unionrdr View Post
I think dry hopping gives way more aroma than late boil additions.
I don't have much experience but in my last batch (which I haven't tested yet heh) I added hops at 5 min before flameout and will dry hops for 5 days. Hopefully this will give me a nice hops aroma in my APA.
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Old 03-27-2013, 07:48 PM   #14
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Quote:
Originally Posted by kontrol View Post
I don't think partially cooling is a good idea. In a certain temperature range the wort is susceptible to bacteria and oxidation.
I'd agree that at certain lower temperatures you are increasing your chances of infection, however I was not thinking that low of temperatures. I've seen a recommended ranges of 160-180F for aroma steep which is above the threshold of infection (for the most part) and below the threshold of hop isomerization. I've even read posts from folks who have gone lower with successful results. I personally have done an aroma steep at 150F and 175F - the beers came out great.

Here, read more about this:
http://www.homebrewtalk.com/f13/how-...itions-213803/
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Old 03-27-2013, 08:06 PM   #15
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Quote:
Originally Posted by stpug View Post
I'd agree that at certain lower temperatures you are increasing your chances of infection, however I was not thinking that low of temperatures. I've seen a recommended ranges of 160-180F for aroma steep which is above the threshold of infection (for the most part) and below the threshold of hop isomerization. I've even read posts from folks who have gone lower with successful results. I personally have done an aroma steep at 150F and 175F - the beers came out great.

Here, read more about this:
http://www.homebrewtalk.com/f13/how-...itions-213803/
This makes a lot more sense now I wasn't aware of this method, I just though you were talking about partially cooling the wort, which I though wasn't a good advice in general for someone that doesn't know about it!

I'll have to read about it now, thanks for making me loose (not) my time reading about beer...
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Old 03-27-2013, 08:11 PM   #16
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The temperature/time danger zone is usually quoted at 41-138 F if held between these temps for 2 hours or more. But if you take measures to cover your kettle after the boil and not do anything that might introduce bacteria, you can feasibly leave the wort in the danger zone for much longer without risk of infection.

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Old 03-28-2013, 11:32 AM   #17
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It seems that dry hopping inthe keg with a tea ball might be easiest. No gunk in the fermenter, no grassy hops taste. I just wonder what the difference will be versus adding them to hot wort. If the difference is minimal and dry hopping is easier, I may go with that option. My recipe is an IPA that calls for 2 oz at 0 min. That's a lot of hops at flame out so I'd like to get the most out of them.

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Old 03-28-2013, 03:44 PM   #18
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Quote:
Originally Posted by unionrdr View Post
I think dry hopping gives way more aroma than late boil additions.
I have noticed this too. I read some where that this is because of the bubbling pushing hop volatiles out of the beer and airlock so its best to dry hop after most of the ferment is complete.
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Old 03-28-2013, 03:55 PM   #19
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It's really a matter of personal taste and consistency. Select one method and stick with it. As you probably know, the latest hop additions are for aroma. If you do it the same way and you want to add aroma, increase the quantity of the addition. Hops character are a function of wort temperature and contact time. Each method described will change those variables and result in a (slightly) different beer. As long as you standardize your procedure you will be able to recreate the great beer you happend upon the first time. As for me, I have never used a hop bag. I use pellets. I toss them directly into the boil, cool and drop to the fermenter through a fine stainless steel seive that captures most of the hops sludge from the bottom of the kettle.

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