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Old 11-13-2012, 08:17 PM   #21
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Originally Posted by Golddiggie View Post
When I dry hopped in fermenter, I usually went about a week. Good results, but faded pretty fast (2oz and 3oz were tried). Since kegging I've simply been adding a nylon bag o' hops to the keg before it goes into the brew fridge for chilling and serving (when I want a dry hop addition). I leave the bag of hops in the keg for the duration, so it could be in there for 6-8 weeks. Keep in mind, this is at about 40F after the first 24 hours (time to chill it in the past).

So, if you're kegging, I would simply add the whole hops (or pellet hops) in a [sanitized] nylon hop bag to the keg right before you put it in to chill and carbonate. I would also go with the slow forced carbonation method (2-3 weeks at temperature and pressure) with this. That will give the dry hop addition the time needed to fully get into the brew.
So what is the science behind dry-hopping at colder vs. warmer temps?
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Old 11-13-2012, 09:03 PM   #22
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So what is the science behind dry-hopping at colder vs. warmer temps?
This is all speculative as I have not tested this myself:

I would imagine that dry hopping in the keg (cold) would result in a slower release of the hop aroma/flavor because the cold temp is preserving the natural state of the hops. But the keg is also sealed tightly which would trap in more of the aroma that is normally blown off by CO2 and inevitably lost when transferring the beer, which would normally be done after dry hopping.

As for warmer temps, I would say just the opposite. I would imagine that the aroma/flavor are released from the plant material more quickly, as higher temps usually speed up most any chemical process, and would also result in the hops biodegrading faster than at a cold temp. Some of the aroma must also be lost through the CO2 blow off and transferring the beer from the fermenter.
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Old 11-13-2012, 09:09 PM   #23
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For those of you who have AND have never experienced big grassy flavors (supposedly from an extended dryhop):

*How long are these beers fermenting AND conditioning prior to adding the dryhops?

*What specific hops are you using in the boil and the dryhop?

*Roughly how many total IBUs Tinseth do these beers contain?

*How much total kettle hops are you using (minus the dryhops) per 5 gallon batch?

*How old are the dryhops?

*What ratio of dryhops per oz. / per gallon of beer are you adding?

*Are you careful to avoid oxygenation when adding your dryhops?

*What temp. do you dryhop at?

*Are you heavy handed on your 90/60/45/30 minute additions? And light handed on your 15/10/5/0/DH additions?

*Do you experience grassiness after hopbursting with a ton of late boil hop additions in addition to a substantial, extended dryhop?

...Let's eliminate these factors before we jump the gun on what we think the cause may be. It could be a combination of these things and may or may not have nothing/something to do with dryhop length. If enough people answer, maybe we can find a pattern so we can understand why some people experience grassy, and why others do not.
Great point made here. Unfortunately, we'll never be able to get to the end of it on this website, true science doesn't work here very well.
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Old 11-13-2012, 09:21 PM   #24
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Here are a couple of links to some interesting articles for those with some time on their hands:

http://ir.library.oregonstate.edu/xm...pdf?sequence=1

http://ir.library.oregonstate.edu/xm...dle/1957/34093

http://www.uvm.edu/extension/cropsoi...Hops_Aroma.pdf


http://inhoppursuit.blogspot.com/201...ters-holy.html

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Old 11-14-2012, 02:51 AM   #25
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Thnx Duboman! Now I feel like taking my G.I. Bill and using it to help my hobby. Did you find this stuff by a simple internet search?

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Old 11-14-2012, 04:58 AM   #26
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Thanks for all the responses. Great help.

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Old 11-14-2012, 05:31 AM   #27
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I don't do this anymore, but...

I went through a lazy phase once. I keg-hopped a batch with an ounce of cascade (whole) in the serving keg (5g). When the keg was kicked, I racked the next batch on top of that, without cleaning it or removing the hops. To top it off, I did it one more time later (3 times total). FYI, the hops were in a hop bag-like bag, tied to the top portion of the dip tube with an extension to ensure that it hung low enough to be in the beer but not interfere with the dip tube.

Never noticed anything grassy or off, although I'm sure I ran the risk of many different things happening there.

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Old 11-14-2012, 01:13 PM   #28
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Thnx Duboman! Now I feel like taking my G.I. Bill and using it to help my hobby. Did you find this stuff by a simple internet search?
Someone actually pointed me to those links awhile back regarding a dry hop study that was being conducted since there is very little information out there scientifically regarding the effects and utilization of hops in the dry hop process.

Most of what's out there is experience based with no real scientific information to back it up. I've been following these sites as I am interested in reading the study once it's formally published. The one study link I think is the most current but I have not had a chance to completely read through it.
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Old 11-14-2012, 01:29 PM   #29
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So what is the science behind dry-hopping at colder vs. warmer temps?
Nothing scientific to add, since I have no background in that. It would be interesting to get a biochemist to provide some info.

I do know that you won't get the grassy flavor when dry hopping in keg, at serving temps. So the colder temps, along with my normal longer time in primary, could have combined to produce the great results. Although there are others that go less time in primary for low ABV brews, dry hop in keg, and have pretty much the same results.
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Old 11-14-2012, 01:37 PM   #30
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It is, and people keep repeating it without having any personal experience.
Well then, since you know more about my personal brewing experience than I do, I must be wrong. Please forgive me for merely echoing things I have only heard about and not actually experienced. My bad.
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