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Old 06-09-2006, 11:28 AM   #11
edost
Statler and Waldorf rule
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Jun 2006
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A good explanation on dry hopping:

http://byo.com/departments/1105.html

 
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Old 06-10-2006, 09:07 PM   #12
mfalco
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May 2006
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Quote:
Originally Posted by El^Diablo
i just attempted my first dry hopping.
i threw in 1/2oz cascade hops and will bottle 4 days after dryhopping.
i'll let you know how it turns out

I would recomend bottling based on hydrometer readings instead of days that have past. You might get 100 batches based on time with no problems before you get one that starts turning your beer into glass gernades

 
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Old 06-12-2006, 10:58 PM   #13
mezman
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Jan 2006
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Does one need to be concerned about sanitation with hops when dryhopping? I guess that was originally part of the appeal of hops (bacteriostatic), but I'd be kinda leery of putting anything not specifically sanitized in the fermenter.
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Old 06-12-2006, 11:01 PM   #14
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Quote:
Originally Posted by mezman
Does one need to be concerned about sanitation with hops when dryhopping? I guess that was originally part of the appeal of hops (bacteriostatic), but I'd be kinda leery of putting anything not specifically sanitized in the fermenter.

Naw, just open a fresh bag and dump them in. If you are really concerned about it, you could always sanitize the outside of the bag, and the scissors you use to cut it open with.
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Old 06-12-2006, 11:26 PM   #15
edost
Statler and Waldorf rule
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Quote:
Originally Posted by mezman
Does one need to be concerned about sanitation with hops when dryhopping? I guess that was originally part of the appeal of hops (bacteriostatic), but I'd be kinda leery of putting anything not specifically sanitized in the fermenter.
The hops themselves no. If you use a grain bag, you'll need to boil the bag and then you can put the hops in them.

 
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