Chinook Dry Hop?

[MattHollingsworth]

I like Torpedo as well, but I've had some homebrews with Magnum, including on SMaSH, that revealed a character in Magnum that I'm not fond of. These were using German Magnum, mind you.

 

[drockDJB]

Just brewed a black rye IPA with Chinook and Columbus and tasted it as it went into secondary. Very bitter, which I like, but those puppies are some forces to be reckoned with. I was going for a high IBU brew with heavy pine notes, and after tasting, would probably shift more Columbus to the 60 min side and more Chinook to the 5min-flameout side. Going to let it sit for a month in secondary before adding 1.5-2.5oz Chinook and .5 oz Columbus. I've got a month to research more on the techniques of dry hopping.

 

[BrewmeisterSmith]

I made a harvest ale, which is fermenting right now. It's 1st year crop for these. I'd like to dry hop this pale ale with homegrown chinook and I am open for suggestion. The chinook smells great, but I've never had the best of luck dry hopping with whole leaf hops. How much would chinook would you use for the dryhop? How would you do it? Dump them in or contain them and weigh them down?

6 gallon batch...

10 lbs 14 oz two row
13.1 oz caramel 60

.81 oz Chinook 60
.54 oz Centennial 20
2.16 oz Cascade 2 minutes

Need DH addition? Chinook?

 

[Yooper]

I dryhop with my homegrown hops all the time! I don't use a bag, but you certainly can if you want.

I love chinook as a dryhop, so I"d probably go with 2 ounces for 5 days for the biggest freshest chinook aroma.

If you just throw them in, careful racking would be needed to avoid sucking them up. They stay together pretty well, though, and most float but some fall down through the beer.

Here are some photos on what that looks like:

 

[BrewmeisterSmith]

So maybe I screwed this up. I've always talked about running whole hops through a salad shooter...jokingly. Instead, I broke ever hole hop cone in half, dropped 1.75 oz of whole chinook in my pale ale for 5 days. The chinook smelled fantastic in its hop cone form. The pale ale tasted fantastic prior to my dry-hopping. Now I get a very strange taste. It's hard to describe. It's almost like someone used cleaning products on a pile of sawdust, then swept it in a corner, picked it up, then put it in my mouth. Not a horrible beer, just weird. Any negatives to ripping up the hops vs dumping in whole? Next time i might use a half oz and combine with another half oz of simcoe for that piney, citrusy taste.

 

[A2HB]

Just brewed a black rye IPA with Chinook and Columbus and tasted it as it went into secondary. Very bitter, which I like, but those puppies are some forces to be reckoned with. I was going for a high IBU brew with heavy pine notes, and after tasting, would probably shift more Columbus to the 60 min side and more Chinook to the 5min-flameout side. Going to let it sit for a month in secondary before adding 1.5-2.5oz Chinook and .5 oz Columbus. I've got a month to research more on the techniques of dry hopping.

Thanks for posting this. I'm brewing a chinook columbus IPA today and wanted to know what to expect in terms of flavor profile. I was going to do 1 oz columbus @60 1 oz columbus @ 45 1 oz chinook @15 1 oz chinook @5, dry hop with 1 oz of each for 7 days.

I hope it comes out ok.

 

[BreezyBrew]

Thanks for posting this. I'm brewing a chinook columbus IPA today and wanted to know what to expect in terms of flavor profile. I was going to do 1 oz columbus @60 1 oz columbus @ 45 1 oz chinook @15 1 oz chinook @5, dry hop with 1 oz of each for 7 days.

I hope it comes out ok.

Any idea how this turned out?

Last time I dry hopped with Columbus it was straight onion.

 

[rhys333]

Just brewed a chinook-columbus pale ale today. 2 oz chinook plus 1 oz columbus split at 5 and 0. Depending on how the gravity sample tastes, I may also DH with 1 oz chinook plus 0.5 oz columbus.