benko
Well-Known Member
I know this has been touched on in a few other threads, but I just wanted to put it out there and get a couple of opinions. In order to reduce the oxidation effects of dry hopping, I usually add my dry hops as the primary fermentation is finishing up. I still want a little bit of fermentation going on so that the yeast consume any oxygen introduced by the hops. Does anybody else do this?
I know that many people achieve excellent results by adding the hops once the beer is completely done fermenting, but I like the idea that the yeast might helping me out. I'm not 100% sure that this works though. I know that the yeast consume the oxygen in the wort during their reproductive phase. I'm not quite sure if they still absorb oxygen later on in the fermentation. Does anyone else have an opinion on this?
I know that many people achieve excellent results by adding the hops once the beer is completely done fermenting, but I like the idea that the yeast might helping me out. I'm not 100% sure that this works though. I know that the yeast consume the oxygen in the wort during their reproductive phase. I'm not quite sure if they still absorb oxygen later on in the fermentation. Does anyone else have an opinion on this?