I have an ESB in primary and was thinking about dry hopping it for a week, but was worried about any infection from the hops. Is there any treatment I need to give the hops to ensure that they dont ruin the beer or is there enough alcohol in the second week of primary to deal with any infections that might be passed on?
I just read something on this today. The hops have a natural anti-bacterial already, so you shouldn't have to worry about them infecting your beer. According to what I read, you should dry hop during the secondary fermentation process. Place the dry hops in a (santized) cheesecloth, drop into the bottom of the carboy and rack the beer over them, allowing them to float freely for a couple of weeks.