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Old 04-27-2012, 02:08 AM   #131
Sevenal
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Apr 2012
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Dry hop blast from the past!
In 13 pages of this thread I see one refferance to Citra Hops.
I have a Cali Steam going and want to put a hoppy spin on it.
Was wondering if Citra would be a nice compliment or if it would clash with the Cascade bittering and Amarillo aroma?
Thx for your feedback.

 
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Old 04-27-2012, 02:17 AM   #132
erockomania
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Jun 2010
SF CA
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Citra will be right at home with those
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Old 08-22-2012, 07:46 PM   #133
hendenburg2
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Aug 2012
Albuquerque, New Mexico
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i've been wanting to dry-hop but i don't have a secondary and i've been paranoid about opening my primary for anything except bottling, which i'm fairly sure is what lead to my one and only spoiled batch. any tips?

 
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Old 08-22-2012, 07:50 PM   #134
lemy
 
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The spoilage potential is the same with a primary or secondary. by the time you get to the secondary fermentation stage most people don't sorry so much about it, since there is enough alcohol to kill most bacteria.
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Old 08-22-2012, 07:52 PM   #135
TyTanium
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Quote:
Originally Posted by hendenburg2 View Post
i've been wanting to dry-hop but i don't have a secondary and i've been paranoid about opening my primary for anything except bottling, which i'm fairly sure is what lead to my one and only spoiled batch. any tips?
No need for paranoia, dry-hopping in the primary is great, and less of an infection risk than transferring to secondary.

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Old 08-22-2012, 08:45 PM   #136
hendenburg2
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Aug 2012
Albuquerque, New Mexico
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ah true, and depending on your bottling process, you can use two strainers (slightly offset, which forms a "finer" mesh) to filter out the pellet bits if you bottle using an intermediary vessel to mix in the priming sugar.

 
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Old 08-22-2012, 09:15 PM   #137
TyTanium
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Quote:
Originally Posted by hendenburg2 View Post
ah true, and depending on your bottling process, you can use two strainers (slightly offset, which forms a "finer" mesh) to filter out the pellet bits if you bottle using an intermediary vessel to mix in the priming sugar.
Try using a nylon hop bag (or Home Depot paint strainer bag)...sanitized, then immersed. Less oxidation than pouring through strainers.

 
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Old 08-22-2012, 09:21 PM   #138
jeepinjeepin
 
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Quote:
Originally Posted by bianco152
Here's a good question....how does dogfish head dry hop their 120 Minute IPA for a month?
They probably dump the hops and add in new ones every week or two.
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Old 08-22-2012, 09:59 PM   #139
hendenburg2
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Aug 2012
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Quote:
Originally Posted by TyTanium View Post
Try using a nylon hop bag (or Home Depot paint strainer bag)...sanitized, then immersed. Less oxidation than pouring through strainers.
the problem with a hop bag is that it limits circulation by placing a physical barrier in between the hops and wort. whether you use whole or pellet hops, they are kept close together and they do not bloom fully, which limits surface area, which slows absorption of the flavor compounds.

 
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Old 08-23-2012, 12:55 AM   #140
TyTanium
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Quote:
Originally Posted by hendenburg2 View Post
the problem with a hop bag is that it limits circulation by placing a physical barrier in between the hops and wort. whether you use whole or pellet hops, they are kept close together and they do not bloom fully, which limits surface area, which slows absorption of the flavor compounds.
Are we talking about filtering into to bottling bucket or dry hopping in the fermenter?

If in the fermenter, hop bags work just fine if you don't stuff them. Sure, it's probably not 100%, but still really good and removal is a cinch.

For not getting tons of hops in the bottling bucket, which I what I assumed you were talking about with the double strainers, a hop bag also works when wrapped around your autosiphon or on the output end of the racking tube...either way, it's submerged and thus no pouring and exposing the beer to oxygen.

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