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Old 05-15-2012, 07:49 AM   #11
garagecollective
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Thanks for the advice everyone. Because I've only dry hopped twice (each time with a hop tea as well) I can't say whether it just adds aroma, or both aroma and flavour. It certainly smells and tastes good!

I wonder now if 10 days was too long, so now I've got some time frames to play with. Thanks!



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Old 08-07-2012, 02:45 AM   #12
lewisjt
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I just dry hopped my very first brew. I went about it a little differently. Three weeks in the primary, cold crashed for 4 days, racked into keg, and added hops for 7 days at room temp. Cascade Pale Ale, hope it turns out good, I've got some buddies lined up to taste test!



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Old 08-08-2012, 09:38 PM   #13
KingHippo
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Nice Beer Porn.. Thanks for sharing

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Old 08-08-2012, 11:49 PM   #14
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Quote:
Originally Posted by coypoo View Post
Just a word of advice for the next time: if you're going to dry hop I'd wait longer than 4 days into fermentation. The yeast are likely still active, albiet sluggish, at this point, and they can and will consume of the hop compounds from your dry hop addition. I'd wait a minimum of 7 days just to be safe. YMMV
Even this has been contested, the consumption of hop compounds thing is more of a hop compounds binding to the yeast and dropping out when the yeast floccs out. Firestone walkers Union Jack and most of their other beers are dry hopped at the tail end of fermentation (usually with in .5 Plato or so if I remember right) which apparently helps to scrub off o2 from the hops, and as their head brewer stated --yeast in the presence of hop oils do some interesting things (not a quote as I can't remember it word for word).

I think the idea is to try different things. I really like splitting up my dry hopping-- an ounce or 2 at the tail end of fermentation, and then another ounce or 2 in the keg for really hoppy beers.
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