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Old 08-29-2009, 03:40 AM   #11
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do you sanitize the hops and/or bag or is there enough alcohol in the beer by this point that you dont need to?


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Old 08-29-2009, 03:57 AM   #12
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do you sanitize the hops and/or bag or is there enough alcohol in the beer by this point that you dont need to?
I do not, but I know that others do.


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Old 10-02-2009, 08:13 PM   #13
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how do you sanitize the hops?
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Old 10-02-2009, 08:31 PM   #14
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I don't sanitize hops, but everything else involved in the process. I dry hop after fermentation is complete so the alcohol can fight any nasties in the hops. Plus I usually pull the hops derictly out of the freezer, measure and toss in.
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Old 10-02-2009, 08:42 PM   #15
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Ok, but then why do some recipes call for dryhopping with a certain amount AND a certain amount of time? I figured it was because of something like AROMA = AMOUNT X TIME. Therefore half the amount for double the time would be equivalent to double the amount for half the time.
You have to think that the person who wrote the recipe should just be telling you what they did to get their end product.

I usually dry hop about 5-7 days. I once did 26 days and I considered it "grassy", but it still had a nice flavor.


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