Double dry hopping a double IPA question

[oli-aus]

Greetings from Melbourne!

So I've been reading this article from Russian river:
https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

It says that a double ipa should really be dry hopped twice and be purged with co2 each time as oxygen kills hop aroma.

I have a dog fish head 90 mins clone in the fermentor at the moment which I would like to dry hop a second time.

My question is: If I added some sugar water to the fermentor once I put the dry hops in will it form a layer of co2 over the beer which would sheild it from oxygen? And therefore protect against oxidisation?

Thanks in advance.

 

[Harry482]

Adding sugar will kick up active fermentation again, which will strip hop aroma even quicker than typical oxidation. I would blanket with CO2 from a tank if you have the ability or just open and close your fermenter quickly each time you add your dry hops. I do the latter and am quite happy with the results. I think the difference will be minimal. Some things aren't worth the extra fuss in the end - either way you'll have a great beer!


Sent from my iPad using Home Brew

 

[jbaysurfer]

I'm flying in the face of convention here, but I started dryhopping earlier and earlier in fermentation to see if the idea that C02 off gassing would strip hop aroma panned out. I haven't found that to be the case.

It's anecdotal, but there's that. I also wonder aloud why brewers would put such a large proportion of hops into their wort for "hopstands" if they thought that aroma was merely going to be stripped out by C02.

/hereticalthought

 

[huckbof]

cool, word of the day, I think this word applies to a lot of brewing practice

 

[oli-aus]

Thanks for the replies guys.
I think I will just open and close the fermentor quickly like I have been doing then.

I am curious to see if a second dry hop really makes a big difference.