Adding hops during fermentation to a pilsner

[RiderEh]

I have some Saaz lying around from a dutch lager I made, and was wondering if I should use it up in this pilsner given it's almost a year old (kept in the freezer). I know better than to dry hop a pilsner, but would it enhance during primary or secondary fermentation? Maybe give some better aroma's?

 

[daksin]

Any hops added after fermentation starts are dry hops. I don't know how good year old hops cold be unless they were kept vacuum sealed and frozen- how were yours stored? Was the package open? I can't say I'd recommend it but if the hops are still good and you're intent on dry-hopping with them, then wait until all fermentation has stopped to avoid blowing all your volatile hop aroma out the airlock.

 

[RiderEh]

It has been frozen, but was stored in a zip lock as the vacuum packs were opened as I used some. I didn't realize any hopping as soon as fermentation started was dry hopping though. Would there be a different effect after fermentation is complete? I thought the yeast would eat the hops otherwise and our would have less of an effect.

 

[pablosbrewing]

It has been frozen, but was stored in a zip lock as the vacuum packs were opened as I used some.

Old hops are best used for bittering - with plain ziploc bags the aroma can be significantly reduced after just a month.

As for dry hopping during fermentation - the aroma is actively scrubbed out by CO2 production, so it's best to wait until the yeast starts to drop from suspension first.

 

[mrgrimm101]

Typically, brewers will add dry hop additions after fermentation is pretty much complete. It is usually done for about a week before bottling. I'm not 100% sure why, but I believe that most would recommend NOT adding the dry hops as soon as fermentation starts. Wait a week or 2 and then dry hop for about 7 days then bottle.

 

[RiderEh]

I'm thinking I won't bother doing anything, as Pilsner's typically are clear and shouldn't be hoppy. I may just save this one for my next lager, and dump it in early.

 

[daksin]

I agree adding them now won't help. A classic pilsner should be hoppy, but definitely shouldn't be dry-hopped. Save them for next time and let us know how this batch turns out.