likes2brew
Member
I only have equipment for single stage fermentation, and want to brew a recipe that calls for dry hopping. Any suggestions or should I just forget the dry hop?
Oh man this is refreshing.
Two years ago you would have never had people telling you you can dryhop in primary. Freaked people right out.
I'm a big proponent of using pellets for dry hopping. They sink right to the bottom after a few days.
Are you able to get good clarity using pellets?
I'm new to home brewing, I see some recipes on here that call for dry hopping for (x) amount of time. Does that basically mean I chuck some hops into the batch for the specified time? What is the idea behind that process?
Thanks!
Dry hopping brings out the aroma of the particular hop or flavor of hop you are brewing with. For example, Simcoe and Citra (citrus like) dry hop well with Cascade (citrus like). Cascade is just cheaper, lower in AA but really brings a new depth to the aroma of you IPA. If you are in doubt, I would suggest rack off a gallon when you are ready to bottle to a small carboy and add some hops. Taste the difference. Usually I like to get the hops off the beer before 7 days. Longer may impart a 'grass' like aroma. Just experiment.
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