Dump Or Keep

[colemangis]

Two batches dry-hopped for over 14 days have black, along with green and brown, hop residue rings.View attachment ImageUploadedByHome Brew1453766140.684294.jpgView attachment ImageUploadedByHome Brew1453766161.534162.jpg

Is this normal for longer dry hops? Please help!

 

[jddevinn]

I always get a black ring in stainless fermenters. It is a chemical reaction from the hop oil (I think); it is not an infection.

 

[colemangis]

Wow! I hope that's true for me. What a relief.

 

[Elkobrewer]

Normal. Keep it

 

[Sailingeric]

If it does turn out bad, give to the in-laws when they visit.

 

[Ike]

My take on the "dump or keep" question:

If you have to ask, then don't ask: KEEP IT. When you need to dump something, you'll KNOW it, no questions necessary.

.

 

[colemangis]

If it does turn out bad, give to the in-laws when they visit.

They're in town next week. Perfect.

 

[colemangis]

My take on the "dump or keep" question:



If you have to ask, then don't ask: KEEP IT. When you need to dump something, you'll KNOW it, no questions necessary.



.

Duly noted. Forever.

 

[colemangis]

My take on the "dump or keep" question:



If you have to ask, then don't ask: KEEP IT. When you need to dump something, you'll KNOW it, no questions necessary.



.

Duly noted. Forever.
Thanks for the help.

 

[colemangis]

I always get a black ring in stainless fermenters. It is a chemical reaction from the hop oil (I think); it is not an infection.

Thanks for the response. Did your black rings look as deep as mine? Did you get any off-flavors in your first batch, even with good cleaning? Appreciate your help.