Hi all!
Sure, this topic has been up before. Even dug deep into with scientific articles etc.
Still some things aren't quite clear to me.
So, a couple of hours of googling, reading articles, listen to podcasts etc. I have a good understanding of what "Hop Creep" acutally is, and why it occours. But this doesn't actually tell me any practices of avoiding it.
You guys who brew heavily hopped beers such as NEIPA, DIPA or just IPA. How is your process to avoid the dry hop creep?
Any ideas?
Sure, this topic has been up before. Even dug deep into with scientific articles etc.
Still some things aren't quite clear to me.
Hop Creep is a phenomenon that occours due to enzymes being present in hops. These enzymes do break down long chained sugars into short chained sugars, which then is metabolized by the yeast. Thus, a secondary fermentation will occour. A bi-product of this is yeast related off-flavours such as noticable presence of Diacetyl. The more hops you add in, the more likley you are to suffer from this refermentation
So, a couple of hours of googling, reading articles, listen to podcasts etc. I have a good understanding of what "Hop Creep" acutally is, and why it occours. But this doesn't actually tell me any practices of avoiding it.
You guys who brew heavily hopped beers such as NEIPA, DIPA or just IPA. How is your process to avoid the dry hop creep?
Notes: Different grain bills and yeasts has been used. I still suffer from the same problem.
I usually ferment at 68F / 20 C. I do rehydrate the yeast (I always use dry yeast), and I areate the wort. I have never had an infection, so sanitation process is fine.
For the yeasts I have tried, S-04 has the biggest problems and Belle Saison the least. Although, almost all of Swedens breweries that makes IPA / NEIPA / DIPA do use S-04...
Method 1: I let my beer fully ferment, controling the temperature. This usually takes 2 weeks. I then dry hop in the primary with loose pellet hops during the D-rest. Normally around 6g/l (1 ounce per gallon) finished beer. I let the hops sit for 3-4 days then package the beer. All beer gets over carbonated, and tastes like diacetyl
Method 2: I "dry hop" using a french press, making a hop tea, and add to the bottling bucket prior to botteling. I use same amount of hops as above, and infuse the tea at 70 degrees celcius (158 F). I do get the hop creep.
Method 3: I dry hop during mid-fermentation. 1 ounce per gallon finished beer. I then let my fermentation continue for 1,5 weeks. Then I package the beer. A lot of hop aroma is lost, but precievibly less diacetyl than in method 1.
Method 4: I let the beer be in the fermentor for 2 weeks, then I transfer it to secondary over loose hops and let the beer sit for 3 days. Strong notes of diacetyl and increadibly strong gushers.
I have also tried the methods above using a hop bag with no different results.
I usually ferment at 68F / 20 C. I do rehydrate the yeast (I always use dry yeast), and I areate the wort. I have never had an infection, so sanitation process is fine.
For the yeasts I have tried, S-04 has the biggest problems and Belle Saison the least. Although, almost all of Swedens breweries that makes IPA / NEIPA / DIPA do use S-04...
Method 1: I let my beer fully ferment, controling the temperature. This usually takes 2 weeks. I then dry hop in the primary with loose pellet hops during the D-rest. Normally around 6g/l (1 ounce per gallon) finished beer. I let the hops sit for 3-4 days then package the beer. All beer gets over carbonated, and tastes like diacetyl
Method 2: I "dry hop" using a french press, making a hop tea, and add to the bottling bucket prior to botteling. I use same amount of hops as above, and infuse the tea at 70 degrees celcius (158 F). I do get the hop creep.
Method 3: I dry hop during mid-fermentation. 1 ounce per gallon finished beer. I then let my fermentation continue for 1,5 weeks. Then I package the beer. A lot of hop aroma is lost, but precievibly less diacetyl than in method 1.
Method 4: I let the beer be in the fermentor for 2 weeks, then I transfer it to secondary over loose hops and let the beer sit for 3 days. Strong notes of diacetyl and increadibly strong gushers.
I have also tried the methods above using a hop bag with no different results.
Any ideas?