Steveruch
Well-Known Member
I'm starting a batch of cider over the weekend and seriously considering dry hopping it with some azecca that I have plenty of. How many ozs should I use in a three gallon batch?
I'm thinking probably around 3 days, 5 tops.Agree with @doublejefe also would add hops if left longer than 7 to 10 days get a bit " grassy" or bitter.
Great!In the bucket and the smell wafting out of the airlock is awesome.
Azecca, but it's only been going since Monday. I'm probably going to go with 1-1.25 oz 3-4 days before bottling on day 14.Great!
What hop did you end up using? And what amount, how many days etc
12.2%. While the plain juice fermented out to be pretty good the hops definitely kicked it up a notch.Nice!
Can you let us know how it turned out? Thinking of hopping the batch of cider I got on the go, or maybe the next batch.
What percentage aa was the azaca hop?
Probably not.I don't want to steal this thread, but it seems a good place to ask:
- Does aa % matter when dry hopping?
- and, I have cider on a saison trub and wat to leave it in the fermenter for close to 4 weeks. When would you add your hop?
not sure about that, because you need to isomerize the AA for it to become perceptible bitterness (AKA why dry-hopping beer doesn't add bitterness, only aroma/flavor)AA wil matter on DH, as for beer, if you add a big amount of high AA level hop in DH you will definitely have some bitterness.
DH in beer does add bitterness into beer. In most of the modern IPA (moreover NEIPA) hops a used essentially (if not only) in DH, nevertheless, most of them are quite bitter. It's always a challenge to avoid bitternes in loaded beer, most of the brewer can't do it.not sure about that, because you need to isomerize the AA for it to become perceptible bitterness (AKA why dry-hopping beer doesn't add bitterness, only aroma/flavor)
any chance that you're confusing dry-hopping with whirlpool? because there are no beers made today that are purely dry-hopped - NEIPAs and the like might be whirlpool-only, but they do have hops on the hot side, where the alpha acids are isomerized thus creating perceived bitterness.DH in beer does add bitterness into beer. In most of the modern IPA (moreover NEIPA) hops a used essentially (if not only) in DH, nevertheless, most of them are quite bitter. It's always a challenge to avoid bitternes in loaded beer, most of the brewer can't do it.
No confusion between late and dry hopping. And there is beers made today purely dry hopped, at least some of mine are and I bet some brewer in the market somewhere in the world do it too.any chance that you're confusing dry-hopping with whirlpool? because there are no beers made today that are purely dry-hopped - NEIPAs and the like might be whirlpool-only, but they do have hops on the hot side, where the alpha acids are isomerized thus creating perceived bitterness.
but, upon further research, i will concede that dry-hopping a low IBU beer - and by extension, should apply to a zero IBU cider - can add bitterness, per scott janish. however, i maintain that given the amounts in question here - 1 to 2 oz for a 5 gal batch of cider - i don't think you're going to over-bitter your batch even with high AA hops. i've DH'ed a dry cider with 2 oz of citra @ ~16% AA, for 4 days, and didn't have any bitterness issues. YMMV, as always.
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