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I dry hopped a beer in the primary fermenter with the 'magnet' method, putting the hop and a piece of metal into a hop bag, then let it stay on the wall of the primary fermenter with a piece of magnet. I only let the hop bag drop into the beer when it stops bubbling, so that I can avoid oxygen...

I did a little experiment recently on dry hopping, dropping around 0.5-1g of Simcoe to a 330 bottle of beer for 1.5 day, and stored it in the fridge. When I open the bottle and pour a bit of it to my mug, it gives a pretty good aroma, but it only lasts for about a minute or less, then it...

I tried dry hopping in 3 of my beer batches recently. Before dry hopping, the beer tastes quite nice, hop flavour and bitterness are well balanced, just that I think the aroma can be enhanced a bit more. Then I went on throwing dry hops into the secondary fermentator (with head space...

I made my first batch of beer about 1.5 months ago, it tasted alright in the first month. I opened a bottle two days ago, and it has a very odd aftertaste which feels like starch + rotten paper?! My friend says it's the taste of dead yeast. But I thought beer is able to age? Any idea on what...