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Old 11-03-2010, 04:31 PM   #31
Hugh_Jass's Avatar
Nov 2008
Posts: 1,981
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+1 for no dry hop.

The beer might not be as tasty, but it's a sacrifice in the name of science and for the betterment of mankind.
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.

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Old 11-03-2010, 04:34 PM   #32
bsdx's Avatar
Apr 2010
Perry, Michigan
Posts: 328
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Do a taste comparison before and after dry hopping

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Old 11-03-2010, 05:04 PM   #33
Sep 2009
Jackson, TN
Posts: 494
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If you keg I definetely say no dry-hop. Carb then sample and note undry-hopped. Once your 'results' are in, just dry-hop in the keg.

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Old 11-05-2010, 03:25 AM   #34
fastricky's Avatar
Feb 2009
Posts: 830
Liked 12 Times on 9 Posts

I too am interested in the results.

I really like the idea behind the yeast so I took the plunge and it's fermenting away right now (a hoppy pale ale).

I will say, there is nothing like FRESH yeast. Since this is a new strain I got it as soon as it was available. I have never seen a Wyeast Activator pack puff up so quickly - and the yeast took off like a rocket.

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Old 11-05-2010, 03:35 AM   #35
AZ_IPA's Avatar
Jun 2008
Posts: 54,418
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I don't keg (yet) - so these will be bottled.

I'll take lots more input on whether or not to dry hop...

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Old 11-05-2010, 10:28 AM   #36
Mar 2010
Hamden, CT
Posts: 1,113
Liked 119 Times on 101 Posts

I say no dry hop, as it will be masking the yeast produced flavors of [rimary fermentation.
Def. interested in results here, but also wondering how greenbelt would make smaller quantities of hops pop out of a recipe other than IPA style. Such as the citrus/fruit that could really stand out nicely in an american wheat or maybe a blonde ale.

In any case, good work.
Kegged - English Mild
Bottled - 30th birthday barleywine, caramel gingerbread quad, Caramel Quad/RUMCAKE, Lemongrass Diastasis, 2014 "lambic", eisbock, IIPA, oaked lite, Conan cider
Primary - nadda
Aging - 2015 "lambic", barleywine, wild cider, applejack

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Old 11-05-2010, 11:41 AM   #37
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
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Just a thought, if you do dry-hop I would try to have the same level of clarity since the hop compounds love to 'stick' to yeast.
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

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Old 11-05-2010, 12:52 PM   #38
mikeysab's Avatar
Aug 2009
staten island
Posts: 4,505
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No dry hop
Originally Posted by Yooper
We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
Mikeysab on untappd.

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Old 11-05-2010, 12:55 PM   #39
strat_thru_marshall's Avatar
Mar 2010
Oklahoma City
Posts: 1,641
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Originally Posted by AZ_IPA View Post

Both are actively fermenting this morning.
any difference in the way fermentation looks? One more vigorous than the other?

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Old 11-05-2010, 01:00 PM   #40
Hobby Collector
IrregularPulse's Avatar
Nov 2007
Posts: 52,084
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Since you already have my address, I suppose I'll test the results for you Maybe you'll be able to persuade me to shop AHS.
Tap Room Hobo

I should have stuck to four fingers in Vegas.

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