banjopicker16
Well-Known Member
- Joined
- Mar 14, 2007
- Messages
- 50
- Reaction score
- 1
So, I re-used some bad yeast on a second batch (I didnt know it was bad til after the fact) of beer. This yeast was conatiminated by wild yeast and had the marker/hospital phenols associated with it. By the time my second batch hit secondary, I knew I had to cover up the infection... with dry hopping Cascade.
Just a tip, 1 oz. dry hopping will be fine. The beer is great! And I definitely dont notice any conatimination, but I dry-hopped with 2 oz. Using this much has created unnecessary problems.
1) Using this much dry-hop has given me too much tannin (I know this happens with dry-hops, but this can be avoided at this level.)
2) It probably soaked a lot of beer.
3)I spent an hour, plus about a pitcher of beer trying to get my kegs "un-clogged" with dry-hops which, somehow miraculously, got transfered from the secondary.
Lesson, 1 oz. dry-hop is enough.
Although, I must say, my beer is great with a WONDERFUl citrus/grapefruit aroma.
Just a tip, 1 oz. dry hopping will be fine. The beer is great! And I definitely dont notice any conatimination, but I dry-hopped with 2 oz. Using this much has created unnecessary problems.
1) Using this much dry-hop has given me too much tannin (I know this happens with dry-hops, but this can be avoided at this level.)
2) It probably soaked a lot of beer.
3)I spent an hour, plus about a pitcher of beer trying to get my kegs "un-clogged" with dry-hops which, somehow miraculously, got transfered from the secondary.
Lesson, 1 oz. dry-hop is enough.
Although, I must say, my beer is great with a WONDERFUl citrus/grapefruit aroma.