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Old 04-02-2013, 03:40 PM   #1
robbo007
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Hi,
I've been doing a lot of all-grain brewing lately but resort sometimes to extract kits because of time restrictions. I'm doing a Coopers Pale Ale kit with 500g LME and 500G detrox. I want to try and dry hop it to get a more Pale Ale hoppy flavour as the kit it a little weak for my liking.

I've have my brew fermenting 3 days now. Whats the procedure for dry hopping?

Thanks,
Rob

 
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Old 04-02-2013, 04:50 PM   #2
RM-MN
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When the beer is at Final Gravity (might take 2 weeks or more for that) you open the fermenter, dump in the hops, close the fermenter and wait. Suggested times range from 3 days to more than a week. I'd suggest 5 to 7 days for this first trial for you. If you like the results you can try a shorter time on the next brew.

 
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Old 04-02-2013, 05:05 PM   #3
unionrdr
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When the brew hits FG,give it another 3-7 days to settle out clear or slightly misty before dry hopping. Otherwise,the hop oils coat the settling yeast cells & go to the bottom. I like to use muslin hop socks to keep the grainy hop bits contained. 7 days will give plenty of hop aroma,imo.
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Old 04-03-2013, 06:17 AM   #4
robbo007
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Great thanks. Would you recommend flavouring hops only for this process?

 
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Old 04-03-2013, 04:13 PM   #5
unionrdr
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Dry hopping is for aroma. Flavoring hops are done in the boil. I generally use lower AA% hops for flavor & aroma. But some high AA5 hops also have some interesting flavors,so some use those for flavor & aroma too. but pre-hopped extracts should NEVER be boiled. It destroys the designed in hop profile. If you want to do flavor hop additions,use some plain (un-hopped) extract in your partial boil. Add an ounce of hops at 20 minutes,then another at 10 minutes for some extra hop flavor. Then add the pre-hopped extract (Cooper's can) at flame out. Since it's still boiling hot,dissolve the late extract additions,cover the kettle & steep a few minutes. Pasteurization happens about 162F,& the wort is still 180+ at this point,so Bob's your uncle.
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