OK, I know these guys are the top of the heap, but I thought it was funny that they did a brew session with a dry hop addition and opened the bucket fermenter to add the dry hops. So, I am guessing that to open the bucket for a few seconds to add dry hops should not really impact the beer as much as I thought it would. I have a pale al working and I am going to do the same as they did. Open the bucket, drop the hops in and close it. I have a semi sealed transfer process so I think I will be ok. I have been doing it this way since I started all grain and it seem to be ok Rock on!!!!!!!
Clawhammer brewing
- Thread starter redrocker652002
- Start date
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madscientist451
Well-Known Member
Yeah, opening the bucket is ok, but there are some other, I suppose better ways to get the dry hops in. I toss ‘em in after 2-3 days of yeast activity, figuring the co2 from the yeast is still being produced. I’m eventually going to get some magnets and use the hop in a bag with a magnet and stop opening the fermenter.
I ferment open with just a kitchen towel over the bucket and just toss in eventual dry hops after 2 days when krausen starts really dropping and I close up the bucket.
Dropping dry hops in while yeast are present should take care of incidental oxygen ingress. Even better if you can flush the headspace with CO2 during or after but it would be more protective if the yeast has already been dumped or in the case of doing a soft crash after fermentation is done.
I pop the bucket open a little and pour in the dry hops. I figure there's enough positive pressure in there to keep the oxygen out.
