i know, dumb question, but how do you decide "if" and "when" a brew needs dry hopping?
and, if you decide it does, are you not worried about contamination???
gator
No, there is not enough alcohol to keep bacteria from taking hold. In fact, the lower pH environment is preferred by many kinds of wild yeasts. I am not saying that you will get a contamination by dry hopping, but that is because dried hops are not a comfortable environment for contaminates. You should not think that fermented beer is immune to infection.At that time, there is plenty of alcohol in the batch to prevent any type of bacteria from taking root in your beer. Hops are almost certain to contain some type of bacteria, but I have never gotten an infection in any of the beers I have dry hopped.
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