Dry hopping at yeast pitch

[Antti]

Hi all !

I'm thinking about dry hopping at yeast pitch.

Fermenting in a plastic bucket, so this is probably the best way?

Do you have any personal experiences?

Any idea about hop variety and quantities?

 

[fluketamer]

a thread from last year :

https://www.homebrewtalk.com/threads/has-anyone-dry-hopped-at-yeast-pitch.734041/

i have seen plenty who do it. i have seen articles on it. i have seen reasons for and against.

i dont like the idea of those hops sitting in there the whole time. so i dont but its prolly not an issue.

also doesnt biotransformation change the hop characteristic from day 0 dry hopping. and something about hop creep being a potential issue .


OTOH i keg hop all the time and the hops sit in the keg for up to 6 -8 weeks . i havent had a beer go grassy in that time. but it prolly depends on the hops also.

 

[Much2Brew]

I started doing this after watching the Brulosophy episode on this technique. Makes the process a little easier and I have had great results. I will use this approach going forward. So far I have used Citra, Simcoe, Amarillo, Mosaic and Krush. I use the same amounts I used with traditional dry hopping. Side note, while I have seen a lot of good reviews on Krush I won't be using them again, kind of a sour fruit character

 

[hooper]

Open Fermentation for 3 days then dry hop and close fermenter. Closed transfer at the end. I like the results.

 

[Barão]

Hi all !

I'm thinking about dry hopping at yeast pitch.

Fermenting in a plastic bucket, so this is probably the best way?

Do you have any personal experiences?

Any idea about hop variety and quantities?

I do it like this in IPA... Hops together with the yeast on day 0... start of fermentation... 8 g/L... 10 days later I do a 4-day cold crash at -1.5º... excellent results... biotransformation... no oxidation