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Old 05-21-2010, 07:09 PM   #1
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Default Dry hopping

I just finished cooking a pale ale. I have done this type of beer before. The one difference with the current beer is that it calls for dry hopping. What is the purpose of this, when is the best time to do it, and what is the best technique for accomplishing this step?



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Old 05-21-2010, 07:11 PM   #2
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http://www.homebrewtalk.com/wiki/index.php/Dry_hopping
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The term refers to the practice of adding unboiled hops to the wort/beer after it has been cooled and transferred to a fermentation vessel. It is more akin to steeping than anything else. Since this method involves no heat, it extracts no bitterness; it is solely for the purpose of adding more hop aromas and flavors to the beer.
I like to dry-hop in the primary, after fermentation.


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Old 05-21-2010, 07:16 PM   #3
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Toss the hops in your secondary bucket/carboy and rack your brew on top.

Alternately, you can put the hops in a sack or nylon, then put that in your secondary and rack you brew on top. That way you don't have to try to siphon around any hops when you bottle or keg.

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Old 05-21-2010, 07:17 PM   #4
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You can also dry hop in a secondary. Put the whole hops in the secondary prior to syphoning the beer, then rack it from the primary into the secondary with the hops already inside. I've heard it's "best" to use one of those 5 gallon plastic buckets, and have as little head room as possible when dry hopping.

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Old 05-21-2010, 07:28 PM   #5
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Originally Posted by bosox View Post
You can also dry hop in a secondary. Put the whole hops in the secondary prior to syphoning the beer, then rack it from the primary into the secondary with the hops already inside. I've heard it's "best" to use one of those 5 gallon plastic buckets, and have as little head room as possible when dry hopping.
Thanks for all of your input. One question - - - What do you mean by "head room"?
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Old 05-21-2010, 07:37 PM   #6
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No need for secondary, put you dry hops when 90% of fermentation is done in the primary.

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Old 05-21-2010, 07:45 PM   #7
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Well, I don't know whether it's true or not, but head room is just how much space is left to the top of your fermenter. So if you have a 7 gallon glass carboy with 5 gallons fermenting, you have 2 gallons headroom. "supposedly" it's an added bonus if there is as little head room as possible. Don't know whetehr or not that's true and I sure as anything cant tell the difference. But maybe some real beer nuts would!

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Old 05-21-2010, 08:20 PM   #8
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Quote:
Originally Posted by Brew-boy View Post
No need for secondary, put you dry hops when 90% of fermentation is done in the primary.
This is what I'm doing now.....
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Old 05-21-2010, 08:24 PM   #9
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Originally Posted by Brew-boy View Post
No need for secondary, put you dry hops when 90% of fermentation is done in the primary.
I'm curious about this suggestion. Since dry hopping is meant to impart the aromatic qualities of hops and CO2 carries this aroma away, why would you dry hop when fermentation isn't complete? Why not wait until fermentation is done, which is typically within 7-10 days and then dry hop?
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Old 05-21-2010, 08:28 PM   #10
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Quote:
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I'm curious about this suggestion. Since dry hopping is meant to impart the aromatic qualities of hops and CO2 carries this aroma away, why would you dry hop when fermentation isn't complete? Why not wait until fermentation is done, which is typically within 7-10 days and then dry hop?
This strategy is to reduce oxygen exposure. By dry hopping at the tail end of fermentation, you're giving the yeast the opportunity to displace any oxygen you've introduced by opening the fermentation vessel to dry hop.


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