Dryhopping a pils

[Sadu]

Just been enjoying a Moa pilsner methode. Bottle says its a dry pilsner finished with champagne yeast and a generous dryhop of motueka. Definitely a good hop flavour there.
Wondering what is the best way to dry hop a lager. I have been trying to bulk lager in the fridge for 2-3 months before bottling, presumably the dryhopping happens just prior to bottling? And I'm guessing the champagne yeast is to dry it out another couple of points?

 

[friarsmith]

If you're bulk lagering in a carboy, then add dry hops a week or two before you bottle or rack to a keg or bottling bucket.

If you're bulk lagering in a keg, consider suspending a mesh/muslin sack of hops with a piece of thin fishing line or non-flavored dental floss, then remove the sack before force carbonating. I usually do this with my German Pils and hoppy Pre-Prohibition lagers for 6-7 days or so.

Just speculating here... The champagne yeast was likely added at time of bottling with some bottling sugar to encourage a heavy/spritzy carbonation and also dry out the beer. You could certainly do this if you're bottle conditioning, or even add the bottling sugar & champagne yeast to the keg and naturally carbonate in bulk.

 

[Sadu]

I'll be bottling this (no kegs yet). So do I dryhop into the carboy while its in the fridge lagering or does it need to happen warmer?

Adding champagne yeast at bottling seems reasonable, but is that going to eat at some of the sugars the 34/70 couldn't eat and give me bottle bombs?

The beer was definitely bottle conditioned so you could be right about this part.

 

[friarsmith]

You'll preserve more aromatics if you dry hop towards the end of lagering in the last week or two before bottling.

On second thought, CBC-1 yeast or some more 34/70 would probably be better than champagne yeast for bottling. For a five gallon batch, about half a pack should be enough mixed in with 5oz bottling sugar and 8-10 oz pre-boiled water.

I don't bottle condition much anymore, but when I do, I usually mix the yeast (if needed) to the sugar water immediately before filling bottles, then put about 0.75 to 1.0 tsp of the sugar-water-yeast mix into each 12oz bottle immediately before filling using a childrens medicine dropper (available at any drug store). Keeps every bottle consistently carbonated vs. adding the mix to the bottling bucket, stirring and hoping. The water quantity stated above is enough for about 50 x 12oz bottles.

 

[Jettison]

After reading this thread, I think I screwed up.

Dry hopped my pilsner with 15g of Saaz in secondary. Planning to lager for 4 weeks (while away on vacation) and bottle when I return.

Do you think I should dry hop again for a week when I return, or bottle as originally planned?

N.B. I'll be removing the hops before dropping to lagering temps. They won't be swimming around in the fermentor for 4 weeks

 

[Sadu]

yeah, my experience is that pilsners take at least 2-3 months lagering before they taste good. This is about the amount of time that it takes for dry-hops to fade which is why I asked the original question.

I have no experience with hoppy lagers but would expect you are good to hit it with more dryhops before bottling. 15g isn't a huge amount if we are talking about 5 gallons.

 

[Smellyglove]

I think you did good. Don't touch it. Don't mess around too much until you know what you're doing. Get back home, package it. Think about it, adjust the next batch.

 

[Jettison]

I think you did good. Don't touch it. Don't mess around too much until you know what you're doing. Get back home, package it. Think about it, adjust the next batch.

Thanks for the advice.

With the above in mind, and given the takeup of hop oils is lower at cold temperatures, should I save dumping the hop sediment and leave it at lagering temps til bottling?

Or as I was planning - dump the hop sediment after Day 7 before lagering.

Trying to avoid imparting the grassy notes I hear about with dry hopping too long.

Appreciate your insight