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Old 02-06-2013, 02:09 PM   #11
Hopper5000
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Oct 2011
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cool

 
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Old 02-08-2013, 04:30 AM   #12
kingwood-kid
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Jul 2008
houston
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There's always hops soaked in vodka: http://barleypopmaker.info/2011/03/0...ct-from-vodka/

Try sipping the vodka in the airlock to get an idea. Delicious.
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Old 02-10-2013, 09:20 PM   #13
KayaBrew
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Nov 2008
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Finally getting around to doing this. I'll report back for anyone interested in a few weeks when the beer is carbed. For the record, I steeped 2 oz. of pellet hops in 3 cups of priming solution. In hindsight, 3 cups (24oz) of water was probably not enough. I'm curious to see if enough sugar made it into the beer to carb it. The hops soaked up a lot more of the liquid than I had anticipated.
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Old 02-17-2013, 03:39 AM   #14
johnnyjumpup
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Dec 2012
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I did a priming hop addition for a brown ale and an IPA that I recently bottled and I believe that it is worth while. It increased the apparent bitterness significantly for the brown ale. Boiling the hops in the priming solution allows the alpha-acids to isomerize thus imparting bitterness which you cannot get from dry hopping. Hope this is useful!

 
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Old 02-27-2013, 02:52 AM   #15
BeerCrafter2011
 
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Quote:
Originally Posted by Revvy View Post

Dryhopping doesn't add any hop FLAVOR, just aroma. There's no alpha acids being isomerized so no flavor is going in.

Kaya, you're not the first person that's contemplated it or done it. Or flavored their priming sugar with ginger, or cinnamon or other spices. I've done it. It will work.

Are you gonna strain them before dumping the solution in? I would. Just let the whole shebang steep. In fact boil your solution, then after a couple minutes boiling. Turn the flame off, throw a lid on the solution, and let it cool for 15 minutes or so, that way any of the aroma oils should fall back into the solution as condensate.
Dry hopping doesn't add any flavor? I disagree with this whole heartily. Aroma and flavor are tied together. Isomerizing humulone and cohumulone (alpha acids) aren't the only source of flavor. There are over two hundred flavor compounds in hops. Most of which aren't alpha or beta acids. Sure, some are oils and may not dissolve completely, but in my experience, flavor and aroma are the most important reason for dry hopping.

I like to do something similar to Firestone Walker and do 2 dry hopping sessions where the hops are in contact with the beer for 3 or 4 days each time. Make sure the hops are aromatic and not dull before dry hopping.
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Old 02-27-2013, 02:55 AM   #16
BeerCrafter2011
 
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Also, some people play with tinctures of hops and vodka to create and extract. Freezing can concentrate it I believe. Oils should be alcohol soluble.
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Old 04-06-2014, 12:05 PM   #17
Hujo
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I'm actually trying this on a split batch of pale ale (i split the batch and used US-05 on half and Belle Saison on the other half) as we speak. When i made the wort, i tried out a new nylon hop bag, that i think "ate" a lot of the hop flavor and bitterness for me.

I pulled half a gallon or so from each fermenter and brought it to a boil with the priming sugar, added the hops at flameout and it's now steeping for 30 minutes before bottling. I used the beer instead of water to mimic hop/wort conditions as opposed to hop/water conditions. I'll report back when it's tasting time!

 
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Old 04-06-2014, 12:20 PM   #18
SmokeyMcBong
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Quote:
Originally Posted by BeerCrafter2011 View Post
Also, some people play with tinctures of hops and vodka to create and extract. Freezing can concentrate it I believe. Oils should be alcohol soluble.
I know a wide viarity of extract techniques for the cousin. I've never thought of trying them out for hop extracts. I'm gonna experiment a little. Thanks for the post!

Sorry for the hyjack OP.
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Old 08-23-2014, 07:51 PM   #19
mdh384
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Aug 2014
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Bringing this back from the dead. I am attempting a grapefruit IPA and was debating whether to add the zest in when i dry hop, or to infuse the priming sugar with zest before bottling.

Opinions either way? Do both?

 
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Old 10-01-2014, 05:37 AM   #20
mdh384
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Aug 2014
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Posting as an update in case anyone searches and finds this thread. I tried to grapefruit an IPA by infusing grapefruit zest in to the priming sugar. while the dredges of the priming bucket tasted promising, the results after a week in the bottle were dissappointing. i did the zest of 2 grapefruit in to the sugar, which was maybe not enough grapefruit??? next time i will probably double the amount of GF in the priming sugar, in addition to putting zest in a dry hop step.

 
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