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Old 06-04-2011, 02:23 AM   #1
Mar 2011
Meadville, PA
Posts: 24

How do you keep from introducing contaminants to your homebrew when dry hopping?

Is it not a problem due to the existing alcohol content?

I want to add the additional hop aroma but don't want to risk ruining my beer.

I know everyone does it so what am I missing?

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Old 06-04-2011, 02:25 AM   #2
Nov 2010
Sioux Falls, SD
Posts: 207
Liked 4 Times on 4 Posts

Not a problem at all.

Hops are a natural preservative - that's why they were used in beer way back when before refrigeration and whatnot.

Just throw them in or use a hop bag if you want to try and keep the trub out. Just be sure to sanitize the bag if you go that route.

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Old 06-04-2011, 02:30 AM   #3
trigger's Avatar
Aug 2010
Posts: 629
Liked 7 Times on 7 Posts

I dry hop in kegs. I use a mesh bag that I soak in starsan for a few mins, then dip my hands in to get the bag out. I just throw the hops from the bag I store them in into the mesh bag and chuck that into the keg. I have never had an infection doing things this way.

Hops are naturally anti-bacterial. Legend goes they were originally added to beer because of this property. You don't need to do anything to the hops, just sanitize anything else that will be going into the beer.
The power to tax, once conceded, has no limits; it contains until it destroys. I was not joking when I told them to dig into their own pouches. It may not be possible to do away with government sometimes I think that government is an inescapable disease of human beings. But it may be possible to keep it small and starved and inoffensive and can you think of a better way than by requiring the governors themselves to pay the costs of their antisocial hobby?

R. A. Heinlein

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