big dry hop beer - what to do

[LarryC]

Last Saturday I brewed up an FW Wookie Jack clone (big thanks to SkeezerPleezer for his work on the recipe!). The thing is fermenting like gangbusters right now and that poses a question I hope you can help with. This recipe has a large amount of hops added to the fermenter - 2 oz on day three and 2 more on day four.

Right now, I still have a blow off tube in and it is pumping Krausien out pretty steadily. Tomorrow will be day three and I don't know if the fermentation will have calmed down by then or not. So my first question is, if it is still pumping Krausien out the blow off tube, should I wait another day? The second question is, since there will be 4 ounces of hops going into the fermenter, should I use a hop bag or just dump them into the fermenter? I don't have any type of filter but I guess I can rack it into the keg carefully...

 

[Hammy71]

I think your misunderstanding the recipe. What I read is, after the fermentation is done you will dry hop for 3 days, remove and then add the second dry hop addition for 4 days. I didn't read the whole post, but the original recipe. Adding hops while fermentation is happening will just be a waste of hops (and money). Let it ferment out and sit for a couple of weeks. Then follow the dry hopping schedule from the recipe.

 

[RM-MN]

When I dry hop I wait until I'm sure the fermentation is done so I don't lose any aroma by having it carried away by the escaping CO2. I never go by how many days because some batches will be bubbling away in 8 hours while other batches might take 36 to 48 hours to get going. Setting a time schedule on yeast is a fools errand.

 

[rgarry]

Haven't seen recipe but you usually wait till fermentation is over. I never dry hop before 3 wks and then dry hop for 7-10 days, then keg

 

[NordeastBrewer77]

I've actually had his clone, d@mn good too. I believe it's two dry hoppings. Both after fermentation, one for 'x' amount of days, then remove hops and add the second dry hops for 'y' days. All done after fermentation.

 

[LarryC]

Thanks for the clarification guys - that makes a lot more sense. I usually let my fermentation sit for 3 to 4 weeks so I'll go for 4 weeks since this is a bigger beer and work backwards from that date to do the dry hopping.

By the way, dump the hops straight in or put them in hop sacks?

 

[Buna_Bere]

Firestone Walker adds the first dry hop addition when the beer is within a few points of final gravity. The still active yeast will scrub out the oxygen added from the dry hop addition, also the active yeast metabolize some of the hop oil compounds, converting them into other desirable aromas. One compound identified from hops that has a lime aroma, can only be found in beer if it was metabolized by the yeast. Firestone Walker has a boat load of GABF medals with highly hopped beers, this can't be by accident.

 

[Hammy71]

Firestone Walker adds the first dry hop addition when the beer is within a few points of final gravity. The still active yeast will scrub out the oxygen added from the dry hop addition, also the active yeast metabolize some of the hop oil compounds, converting them into other desirable aromas. One compound identified from hops that has a lime aroma, can only be found in beer if it was metabolized by the yeast. Firestone Walker has a boat load of GABF medals with highly hopped beers, this can't be by accident.

No doubt. But, they have highly paid chemist and a lot more equipment than I have to determine when the optimal timing is for the hop additions. And since I have a day job, I can't take constant readings to also hit that sweet spot. Oxygen from the hop additions isn't so much concern as losing the reasons for dry hopping if you put the hops in in to soon. Considering most commercial brews from grain to bottle/keg are measured in days, not weeks like home brewing, I would rather err on the side of caution. Of course Firestone Walker makes some kick arse brews.....the secret is how to duplicate the beers at home.

 

[NordeastBrewer77]

Thanks for the clarification guys - that makes a lot more sense. I usually let my fermentation sit for 3 to 4 weeks so I'll go for 4 weeks since this is a bigger beer and work backwards from that date to do the dry hopping.

By the way, dump the hops straight in or put them in hop sacks?

I throw hops directly in the fermenter if I'm using whole, bag if they're pellets. Since you're dry hopping twice, I'd bag them so you can take the first round out, otherwise you'll have to rack the beer in-between.

I'd PM SP and see exactly how he does it and do that. His WJ clone is pretty spot on, I actually liked it better than the real thing.