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Old 07-27-2009, 01:17 AM   #11
thantos
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Quote:
Originally Posted by chefchris View Post
So you pitched your yeast and dry hops at the same time?
Yep, unfortunately I had explained to my buddy about dry hopping this batch and when I went to get the yeast he put the hops in! Had no choice but to pitch and hope for the best!
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Old 07-27-2009, 01:27 AM   #12
Yooper
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Quote:
Originally Posted by thantos View Post
Yep, unfortunately I had explained to my buddy about dry hopping this batch and when I went to get the yeast he put the hops in! Had no choice but to pitch and hope for the best!
It'll be fine, but you'll need to dryhop again once the fermentation is over. The co2 blowing out from the primary fermenter will blow off all of the dryhopping aroma.
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Old 07-27-2009, 01:35 PM   #13
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Oops. It is a little confusing. Everything concerning the timing of hop additions is done backwards. Adding flavor hops at fifteen minutes means fifteen minutes left in the boil and adding dry hops for seven days means seven day left in fermentation.

 
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Old 07-27-2009, 02:53 PM   #14
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When I dryhop the primary, I do it when the fermentation is complete and about about 5-8 days before moving to 2ndary if I am going to dryhop again. If not, then I cold crash for a few days and bottle it up.

 
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Old 11-06-2009, 12:53 AM   #15
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I made a 5 gallon extract batch which I divided between two Mr Beers. I did a 20 min boil and put a Oz of Sazz in a tea boil ten min before flame out. When I took the tea boil out it had open up so the hops were in the wort. Left it in the fermenter two weeks and has been in the bottle for one. Going to wait another week to carb. Am I going to be tasting some bad swill, with the hops being in the wort all during fermentation?

 
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Old 11-06-2009, 02:11 AM   #16
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Quote:
Originally Posted by Msbeer View Post
I made a 5 gallon extract batch which I divided between two Mr Beers. I did a 20 min boil and put a Oz of Sazz in a tea boil ten min before flame out. When I took the tea boil out it had open up so the hops were in the wort. Left it in the fermenter two weeks and has been in the bottle for one. Going to wait another week to carb. Am I going to be tasting some bad swill, with the hops being in the wort all during fermentation?
I don't strain my hops out of my wort, and I haven't made swill yet. I can't say I never strain- if I make a beer with more than about 2-3 ounces of hops, I'll often strain them out just because they take up so much room in the fermenter. Otherwise, I always toss my hops in the wort (never use a bag) and I always dump all of my wort in the fermenter.

If you bag your hops, or compact them in a tea ball, that can negatively impact utilization. You want the hops to be in contact with the wort. So, if you use a bag, make sure they are very loose in there, with free movement.
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