Clusters as a dry hop

I'm brewing an IPA as we speak. I'll have about 1/2 oz of Clusters left over and wondering if anyone has used these for dry hoping? I'll be putting them in the secondary for about a week.

 

I'd do it but unless your beer is already in secondary, I'd just dry hop right in the primary. One less vessel to clean, one less chance for oxidation and infection.

A half ounce won't be terribly noticeable but since it is left over, why not. The description I looked up said floral and spicy, a dual purpose hop.

 

Just started primary. Going to put the rest in my secondary, thanks!

 

Dry hopping gives you aroma and not flavor. So remember it won't add any IBU's. But it gives that wonderful hop hit in the nose when you raise a glass.

Gary

 

Dry hopping gives 0 flavor? I'd think it would add some when the hop oils are released into the beer but maybe I'm wrong.

 

As this was discussed in another thread... dry hopping add aroma to your beer. Which does actually affect the flavor as you breathe in the hop aroma as you drink. It enhances it. The big blast of hop you get in a lot of beers when you tip your glass is from dry hopping. It adds no IBU's (bittering), but adds aroma.

Gary

 

I think it's a bit of a fallacy to say that DH does not add flavor and only aroma. You're adding oils and material to your beer. You'll taste the difference even if you ignored the aroma

 

No IBU's (bitterness) are added. The oils in hops need to boiled to achieve any bitterness. The flavor you get from dry hopping comes from how it enhances the aroma. Put your dry hop schedule into any brew calculator and you will see it adds no IBU's.

Gary

 

IBUs aren't the only flavor components that come from hops though. Just like coffee or tea, there are bitter compounds and flavor compounds.