dry Hopping?
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Dry hopping
"The term refers to the practice of adding unboiled hops to the wort/beer after it has been cooled and transferred to a fermentation vessel. It is more akin to steeping than anything else. Since this method involves no heat, it extracts no bitterness; it is solely for the purpose of adding more hop aromas and flavors to the beer. The standard dry-hopping method is to add hops to the beer once it is finished fermenting, and has been transferred off of the yeast. The amount of time a beer spends dry-hopping varies depending on the beer style, but 1-2 weeks is typically adequate. While it is not absolutely necessary, some brewers steam the hops before adding them to the beer, in order to avoid any possibility of contamination."
Dry hopping
"The term refers to the practice of adding unboiled hops to the wort/beer after it has been cooled and transferred to a fermentation vessel. It is more akin to steeping than anything else. Since this method involves no heat, it extracts no bitterness; it is solely for the purpose of adding more hop aromas and flavors to the beer. The standard dry-hopping method is to add hops to the beer once it is finished fermenting, and has been transferred off of the yeast. The amount of time a beer spends dry-hopping varies depending on the beer style, but 1-2 weeks is typically adequate. While it is not absolutely necessary, some brewers steam the hops before adding them to the beer, in order to avoid any possibility of contamination."
Yeah. What he said.
jdoiv
Well-Known Member
+1.......................
Dry hopping should be done using good quality aroma hops, they can be added to a secondary fermenter (or a primary at a steady SG at a pinch). They are often added to the Keg or cask and add a unique flavour to the beer. To start with I wouldn't dry hop for too long. I add mine to the keg (in a hop bag tied to the bail arm with cotton, the bag and cotton are sanitised ny boiling for 10 mins before adding the hops) and leave them in there for 5 days
