HighGravity
Well-Known Member
Just wondering if someone could enlighten me why dry hopping is possible without getting bacteria and a spoiled brew. I've had one more sour brew recently and it got me thinking about using more diversol to clean the stained primaries, but here I am doing a dry hop when racking to secondary.
Is it mostly coincidence or careful treatment by hop growers that allows hops to be used as is? I am becoming more open minded now that I have tried TRIPLE-SMOKED BACON ale, and I wonder why hops are the only thing that is added that is exposed to rain, wind, dirt, pollution, 6 months out in a dry field. I always close the windows and doors when I am brewing, and wonder if I am freaking out too much...
By the way, bacon ale doesn't clearly taste like bacon exactly, but it was delicious. 5 lbs bacon rendered down to 1lb, then somehow added to primary. A recipe crafted by a much more experienced brewer than myself.
Is it mostly coincidence or careful treatment by hop growers that allows hops to be used as is? I am becoming more open minded now that I have tried TRIPLE-SMOKED BACON ale, and I wonder why hops are the only thing that is added that is exposed to rain, wind, dirt, pollution, 6 months out in a dry field. I always close the windows and doors when I am brewing, and wonder if I am freaking out too much...
By the way, bacon ale doesn't clearly taste like bacon exactly, but it was delicious. 5 lbs bacon rendered down to 1lb, then somehow added to primary. A recipe crafted by a much more experienced brewer than myself.