Pitched extra hops and flame out

hello all,
I just brewed my 5th batch last night so im still a relative newb

I did the northern brewer extra pale ale extract kit. I got an additional 1 oz of cascade to dry hop after a couple weeks in the fermenter but as i started to chill the brew pot i dont know what i was thinking but i added the extra hops. I have read many recipes that call for hop additions at flame out but after i did it i realized that this may cause adverse affects

additionally my wife and i were siphoning the wort into the carboy and im pretty sure we got a good bit of the trub and a good bit of air in there.

I pretty much always over think mistakes i make in the brewing process and it always turns out great but i wanted to hear some opinions, and hear if you think i have nothing to worry about. I read that getting air in the line during transfer can cause oxidation and getting too much trub in the fermenter can cause off flavors but i know with many things there are varying degrees of error and the beer usually turns out fine.

also, since i went ahead and pitched the additional oz of hops at flame out would it be overkill to still try to dry hop it after a couple of weeks?

thanks guys

 

When you were transferring into the carboy I assume this was chilled wort? Do you not shake your car boys prior to pitching yeast? You want to aerate your wort in order to help with yeast growth. The trub will settle to the bottom of the carboy and should not produce any off flavors. As for the hops added at the end your fine. I would recommend tasting the beer once fermentation is done which at that point you can decide if you still want to dry hop. Rdwhahb dude.

 

absolutely. you likely ruined your beer. your have 2 options
1 - pour it down the drain to atone for your sins
2 - send it my way to figure out what you did wrong

 

When you transfer chilled wort to your fermenter, go ahead and aerate it as much as you can. You need oxygen to promote yeast growth. After fermentation is done is when you need to avoid oxygenation.

There are different schools of thought on trub. I transfer everything into my fermentation bucket and have not gotten any off flavors. That being said, the less gunk you have in your fermenter, the easier it gets to transfer to your bottling bucket.

 

true to all the above. you're the man thanks brother

 

I wouldn't worry about it at all. The trub will settle out (especially if you can cold crash the beer), and as for the extra hops as flameout, you should get a little more flavor and aroma from it. Not a bad thing at all.

Now, I'd personally still dry hop it, especially with a pale ale I really like a big hop aroma. And, as others have said, after the wort is chilled, oxygenation is a good thing! The yeast need it to do their work. You'll want to avoid oxygenating post-fermentation though, that's where it's an issue.

RDWHAHB!

 

awesome man!

do you think i should dry hop in a bag? i have a better bottle with a relatively narrow neck but on my last brew i just pitched the hop pellets in

 

definitely dont use a bag with a carboy. the hops expand and its almost impossible to get out without slicing the bag open. just dump them in and let them settle to the bottom

also, in case my last post wasnt clear, that was blatantly sarcastic. your beer can only turn out better because of it

 

Dry hopping is mostly for aroma, during fermentation lots of hop aroma is lost with the CO2, you dry hop to add some back. With an IPA, I always dry hop, but I don't always bother with it on my pale ales. Your beer will be fine either way.

For me personally, if you have a local home brew shop, you can get an ounce of hops for less than $3 so it would probably be worth it. If you're having to order from Northern Brewer and pay for shipping, I wouldn't bother with it.

 

Ha i got you man! thanks for the tip

 

I don't use a bag at all. Just dump them in!