Dry hop vs. hops in fermentor

[Eggwardo]

What difference in aroma or flavor will i see if instead of dry hopping I just put the hops into my cooled wort? Will it create any off flavors?

I'm curious mainly because i'm impatient and lazy .

I recently made a fabulous Oberon clone, it was my first dry hop and I hated having to wait an extra week or 2 (can't remember) to bottle/drink my beer. So i was thinking about making another batch and trying putting the "dry hops" right into the fermentor to see what happens.

But before i do that I figure it might be a good idea to see what you guys think before i potentially make a bad batch. That would be worse than waiting.

 

[NordeastBrewer77]

Dry hopping should be done after fermentation because fermentation will change the aromas of the hops. If you want a lot of hop aroma from the boil w/o needing to dry hop, try an aroma steep of the flameout hops; remove kettle from the flame at knockout, add 0 min hops and steep for 'x' minutes before cooling the wort.

 

[TyTanium]

You'll lose quite a bit of the hop character during fermentation (vigorous CO2 escaping and oils cling to yeast when they drop out).

It's still better than no dry hop at all, but just know you'll lose quite a bit. No reason it should cause an extra week or two...usually 3-5 days of a dry hop works great.

 

[crazyworld]

Yeah recommended dry hop times typically seem to be about 7 - 10 days but I've had great success with as little as 2 or 3 in a pinch (although it was a lot and was all whole leaf hops). Not sure if whole leaf or pellet hops makes a big difference in dry hopping (although I have done both). I see an experiment brewing...

 

[TyTanium]

...Not sure if whole leaf or pellet hops makes a big difference in dry hopping (although I have done both)...

There is a difference - both in effect and process. Multiple threads discussing the two. Bottom line: both work, take your pick.

 

[Eggwardo]

Dry hopping should be done after fermentation because fermentation will change the aromas of the hops. If you want a lot of hop aroma from the boil w/o needing to dry hop, try an aroma steep of the flameout hops; remove kettle from the flame at knockout, add 0 min hops and steep for 'x' minutes before cooling the wort.

So you're saying to just put the hops in at flame out and then wait to start actively cooling the wort. Have you tried this? Did you put the hops in a bag and then remove them before fermenting? How long did you steep?

I'm gonna do some Googling but your input is appreciated.

Also, what is knockout? I've never heard that term.

 

[Eggwardo]

OK I found this thread.
https://www.homebrewtalk.com/f13/how-get-best-hop-aroma-flameout-additions-213803/

I didn't have time to read the whole thing yet, but it looks like a good discussion of what I'm talking about.

I'll try to remember to post on here my results when its all done.

 

[MotorcycleMatt]

So you're saying to just put the hops in at flame out and then wait to start actively cooling the wort. Have you tried this? Did you put the hops in a bag and then remove them before fermenting? How long did you steep?

I'm gonna do some Googling but your input is appreciated.

Also, what is knockout? I've never heard that term.

What your talking about is not dry hopping, dry hopping is done in the fermenter or the keg, usually after the yeast has fermented the wort. Your talking about a flameout addition, a 0 min hop addition.

And i wouldnt ever wait to cool the wort, you want to get it chilled usually as soon as possible (yes i know people do no chill beers)

 

[crazyworld]

There is a difference - both in effect and process. Multiple threads discussing the two. Bottom line: both work, take your pick.

Well yeah both do work and I've always dry hopped in the primary after fermentation was almost or fully complete. I was talking more about how fast the aroma and flavor is taken in with pellet compared to whole leaf etc. I will admit I need to read more on this though as I'm sure someone has already done something like this however I'd like to taste it for myself.

Knockout, flameout and a 0 min addition are the same thing. Dry hopping is NOT the same thing as a hop addition at knockout. For the most aroma, wait until most of the fermentation is complete (7 -10 days) and then add your hops. As long as your hops are in for 2 days, I'd say if you want to rush and your hydrometer readings are the same, go for it. Next time, consider trying the same recipe and with different variations on when and how long you add your hops for. Take notes!

 

[TyTanium]

...I was talking more about how fast the aroma and flavor is taken in with pellet compared to whole leaf etc...

Ahh, gotcha. IME, pellets work much faster. Makes sense, they break apart and are quickly dispersed. And you generally get more oils into your beer from pellets (whole cones have more oil, but pellets are for more efficient at getting oil into beer).

 

[crazyworld]

I did Yoopers DFH 60 Min clone and only dry hopped with whole leaf hops for 2 or 3 days and holy crap I was impressed. Like I said... I see an experiment involving pellet vs whole leaf on the same batch and tasting at 2, 5, 7, and 10 days each.

 

[NordeastBrewer77]

And i wouldnt ever wait to cool the wort, you want to get it chilled usually as soon as possible (yes i know people do no chill beers)

Huh? How do you suggest one does an aroma steep without waiting to cool the wort?

So you're saying to just put the hops in at flame out and then wait to start actively cooling the wort. Have you tried this? Did you put the hops in a bag and then remove them before fermenting? How long did you steep?

I'm gonna do some Googling but your input is appreciated.

Also, what is knockout? I've never heard that term.

Yes, I do this all the time with my hoppier beers. I bag all my kettle hops, keeps the fermenter less messy. Knockout/flameout is the end of the boil when you kill the heat.

 

[MotorcycleMatt]

I just let my aroma steep go as I chill, usually its 20-25 min to get my beer down to pitching temps with how warm my tap water is