Do you dry hop in the primary or the secondary? - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Do you dry hop in the primary or the secondary?

Reply
 
Thread Tools
Old 06-23-2013, 12:26 PM   #21
drainbamage
Keep HBT weird.
HBT_SUPPORTER.png
 
drainbamage's Avatar
Recipes 
 
Oct 2011
Alexandria, KY
Posts: 6,136
Liked 2617 Times on 1483 Posts


Quote:
Originally Posted by wailingguitar View Post
Another option, though far less common, is dry hopping simultaneously with your yeast pitch. The argument against this is that volatiles will be blown off through the process of releasing CO2, and this is true to a point.

I had to experiment with this process when working at a pub that used spundigs for carbonation. Since the fermenters had to be sealed with the pressure relief set at a certain point to allow gas beyond that needed for carbonation to escape during fermentation, there was no convenient method of adding the hops post-fermentation. The only reasonable time to put them in the fermenter was along with yeast pitch.

After fooling around with it some, trying different amounts of dry hop, etc., I came to the conclusion that an additional 10-15% of the dry hop bill was required to achieve a similar effect in the finished product.

The upside is less effort and fewer times opening/closing your fermenter, every time you do so it is another potential contamination source.

The downside is that it takes more hops which means more $ and more junk in the fermenter.
Really? I would have expected the loss of volatiles like you said, but did you ever have problems with the beer sitting on the hops long enough to develop the grassy flavors that everyone dreads?

 
Reply With Quote
Old 06-24-2013, 10:08 AM   #22
Dirty25
HBT_SUPPORTER.png
 
Dirty25's Avatar
Recipes 
 
Jul 2012
Mackenbach, Germany
Posts: 262
Liked 19 Times on 17 Posts


From time to time I will dry hop in secondary. It is not a clarity thing it's a fermenter availability thing. Sometimes my 6.5 g carboys need to have other stuff in them and I can't dry hop in them. Normally I dry hop in primary though.

 
Reply With Quote
Old 06-24-2013, 11:58 AM   #23
wailingguitar
Recipes 
 
Oct 2011
Florence, Alabama
Posts: 1,653
Liked 117 Times on 99 Posts


Quote:
Originally Posted by drainbamage View Post
Really? I would have expected the loss of volatiles like you said, but did you ever have problems with the beer sitting on the hops long enough to develop the grassy flavors that everyone dreads?
No. Ales were typically 10-14 days brew to glass and never had an issue like that. Typically about 2 days before xfer to serving tank I would dump the yeast and the bulk of the dry hops with it. This meant that the beer was sitting with the hops for 8 to 12 days most of the time.
__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

 
Reply With Quote
Old 06-24-2013, 10:49 PM   #24
BassBeer
 
BassBeer's Avatar
Recipes 
 
Aug 2012
Asheville, NC
Posts: 381
Liked 51 Times on 39 Posts


I've done both and get just as good (or better) results dryhopping in the primary. I usually throw them in loose at about 2.5 weeks and cold crash before transferring to the keg. Works great!

 
Reply With Quote
Old 06-24-2013, 11:42 PM   #25
hogwash
 
hogwash's Avatar
Recipes 
 
Aug 2008
Waynesboro, VA
Posts: 719
Liked 62 Times on 52 Posts


In the keg, ftw!

 
Reply With Quote
Old 06-25-2013, 12:39 PM   #26
Dolomieu
HBT_LIFETIMESUPPORTER.png
 
Dolomieu's Avatar
Recipes 
 
Jan 2012
Columbus, Ohio
Posts: 1,055
Liked 107 Times on 91 Posts


+1 in the keg and leave them the entire time it's on tap
__________________
Draft beer, Not me!!! - Belching Penguin

 
Reply With Quote
Old 06-25-2013, 12:41 PM   #27
psymonkey
 
psymonkey's Avatar
Recipes 
 
Feb 2006
Hampton, VA
Posts: 273
Liked 11 Times on 10 Posts


Quote:
Originally Posted by psymonkey View Post
I'm doing this for the first time with a classic APA. I'm really excited to see how it works out! The suspense is killing me, but I'll be ten days on CO2 on Wed, trying to hold out until then to give it just a little more time to WOW me
Quoting myself here - I couldn't wait and drew a couple of pints yesterday for the wife and I. It is excellent, and was fully carbed - bonus! I think the hop aroma was more intense than the dry hopping I've done in the primary and secondary, but this was also my first time dry hopping with Citra.

I wonder how much of a difference it makes dry-hopping under pressure as the CO2 is dissolving into the beer? It stands to reason that one might get a more intense aroma, and this beer doesn't disappoint. I think this is my new method of choice.

 
Reply With Quote
Old 06-25-2013, 01:17 PM   #28
kal
HBT_SUPPORTER.png
 
kal's Avatar
Recipes 
 
Nov 2006
Ottawa, Canada
Posts: 2,548
Liked 364 Times on 234 Posts


99% of the time I dry hop in the primary, a typical AIPA or APA fermentation schedule (US-05 yeast fermented at 66-68F) goes something like this for me:

Day 1: Pitch yeast (8 gallon plastic fermentation buckets).
Day ~7: Add dry hops to primary. I just remove the airlock and drop them in. They get moved around by CO2 being released.
Day ~14: Rack to 5 gallon carboy (brite tank) and add ~4g of gelatine dissolved in hot distilled water.
Day ~16-17: Keg.

On rare occasions I'll dry hop in secondary but only because I want the yeast in the primary. If that's the case, I'll wait longer (12-14 days) before racking to secondary as I want to be 100% sure the yeast has done fermenting and has had a chance to 'clean up' after itself a bit.

Quote:
Originally Posted by wailingguitar View Post
Another option, though far less common, is dry hopping simultaneously with your yeast pitch.... After fooling around with it some, trying different amounts of dry hop, etc., I came to the conclusion that an additional 10-15% of the dry hop bill was required to achieve a similar effect in the finished product.
Interesting - that's far less than I would have thought. I think I may start adding my dry hops sooner, after most of the heavy krausen has dropped (like after 3-4 days instead of 7).

Kal

 
Reply With Quote
Old 06-25-2013, 01:22 PM   #29
psymonkey
 
psymonkey's Avatar
Recipes 
 
Feb 2006
Hampton, VA
Posts: 273
Liked 11 Times on 10 Posts


I wonder if this increased the risk of something getting a foothold in the beer or if the yeast take over too quickly for that to be a concern? I kind of thought it was done later int he process due to the high quantity of yeast coupled with the alcohol minimizing the possibility of infection.

EDIT: This is in response to dry hopping at the same time as pitching.

 
Reply With Quote
Old 06-25-2013, 04:09 PM   #30
BiggestDawg
Recipes 
 
Jan 2011
Battle Ground, WA
Posts: 3
Liked 1 Times on 1 Posts


Quote:
Originally Posted by NedStackey View Post
I personally dry hop in a secondary. I think it's just preference and what your process is. I usually always rack to a secondary and use it as a "settling tank".
I also have been dry hopping in secondary. I always rack and let clarify and if dry hopping do so when racking. Yes it is a bit more work at cleanup but it has always come out better than when I tried it in primary.

Brewtus_Maximus Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using only primary fermenter vs. primary/secondary hellbus Beginners Beer Brewing Forum 19 10-25-2012 04:59 PM
Primary = primary /Secondary = primary? T8rAleKing Beginners Beer Brewing Forum 1 02-09-2012 03:53 AM
Primary to bottling bucket back to primary(secondary) IPANY Beginners Beer Brewing Forum 10 06-13-2011 03:24 AM
Primary/no secondary - add gelatin to primary or to keg? bdaddy Beginners Beer Brewing Forum 4 02-06-2010 09:11 PM
Primary & secondary versus only primary Riever Beginners Beer Brewing Forum 6 10-07-2009 08:49 PM


Forum Jump