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I tried with lavender before but not magnolia flower. Adding flower blossom to the beer after the fermentation, just like what you do as in dry hopping is fine. I would suggest starting with a small amount first, then add more if you find it insufficient. (In my batch, I put too much lavender...

The bag is pretty big for the hop expansion, and I just used a plain magnetic metal. I used a 30L bucket, with about 8L of beer in it, dry hopping with 30g of Simcoe and Equinox (so equivalently it was like 2.5oz of dry hop per 5 gallon) I am wondering if it is the large cavity (22L) that let...

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...

Latest trial: Dry hopped with 6g/L (4oz per 5 gal) and 8g/L (5.5 oz per 5 gal) Amarillo (fined with gelatin), and carbonate it to 3 units. When I open it, aroma is nice and sufficient, but it can only last about a minute, then fades away : ( (Comparing to commercially available IPA, the aroma...

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...

The two main suspects to me are the polyphenols and hop particles. In my latest batch, I have added a bit of gelatin and let the beer dry hopped settle for a while, hopefully the hop particles will precipitate. (actually I find the precipitation helped quite a lot when I experimented it with hop...

My recipe was (from Manwell's Pale, Mosaic SMaSH): size: 7.5L Pale ale 0.75 kg Munich 0.75 kg -> giving 4% ABV (all hop pellets) Mosaic 2.5g @ 60 min Mosaic 7g @15 min Mosaic 10g @ flameout Mosaic (dry hopping) 20g for 3 days (temperature was around 20 degree Celsius) -> calculated IBU is 29...

Would you suggest giving a try on gelatin to reduce the polyphenol suspending? Or any other suggestion on the fining? (firstly to try with the hop tea maybe?)

I just tried to make some hop tea with a couple hop pellets, just to try out the taste of different hops. I think the 'harsh bitterness' actually comes from the dry pellets itself, because the hop tea taste exactly the same as the aftertaste I found in the beer :( (By the way, since I don't...

Would I still be able to do priming for CO2 after doing step 1-4, sounds like I won't have much active yeast remaining?

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...

My first thought is oxidation as well, since I left quite an amount of space in the bottle without fill it all up (I used 330ml bottles, and I think I only filled 250ml each). So in order to avoid it, I think I shouldn't leave that much space? The taste, em............ I would say it's more...

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...