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Old 01-07-2009, 11:40 PM   #1
-TH-
 
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Oct 2008
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This may be a really dumb question but I noticed almost everyone uses secondary for dry hop, even the primary-only folks (of which I am a recent joinee) and I haven't figured out why. Can anyone enlighten me?
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Old 01-07-2009, 11:46 PM   #2
Zymurgrafi
 
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I will dry hop in the primary fermentor or sometimes in the keg. If it is in the fermentor I wait until about day 10 or so, could be a bit earlier, which gives it another week or so to sit in there.

The important thing is you want to wait until the most vigorous part of fermentation is over. If you add them when the airlock is still bubbling rapidly the escaping CO2 will scrub the volatile hop aromas.
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Old 01-08-2009, 01:08 AM   #3
KayaBrew
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I use my carboy so I can free up my bucket for another batch. That's my only reason.

 
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Old 01-08-2009, 01:20 AM   #4
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Secondary...partially because I want an open ended ability to let the beer sit until I am (or better stated, the beer is) ready to move to bottling & partially because it opens up a primary. I do like the simplicity of having the beer off the thick and generally easily disturbed primary cake when I am adding hops, fruit, oak, ect. Racking onto and off those items is easier to prevent problems IMHO than plopping that stuff into the beer.

 
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Old 01-08-2009, 03:50 AM   #5
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Quote:
Originally Posted by KayaBrew View Post
I use my carboy so I can free up my bucket for another batch. That's my only reason.
That's pretty much me too. I guess I could get or make another primary but I don't really have room for more equipment.
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Old 01-08-2009, 01:16 PM   #6
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I do it in the primary because I have done it both ways and have not noticed any flavor or aroma differences. So doing it in the primary simply saves me a whole step and I have less risk of contamination and less oxygen exposure.

 
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