I forgot a hop addition in the boil ..

[wineshop]

Brewing a zombie dust clone (partial mash). The recipe called for:

(All citra)
A) .5 oz at beginning of boil (60mins)
B) 1 oz (20 mins remaining)
C) 1 oz (10 mins remaining, along with malt syrup and DME)
D) 1 oz (5 mins remaining)
E) 1.5 oz (end)
F) 3 oz dry hop 2 weeks into fermentation

I missed the 1 oz addition with 10 mins remaining (C). I did get the malt syrup and DME. I guess adding those threw me off. So - as minor as it seems I'm freakin pissed at myself because I was really, really careful every step of the way. (Except that, of course).

So - 2 questions - will this make a big difference? And should I add that extra oz of citra during dry hop?

Thank you.

 

[ol-hazza]

It will make a difference but isn't going to ruin the beer, and yes I would add it with the dry hop.

 

[wineshop]

What if I made a little starter, with some DME (like a yeast starter), added that 1 oz of citra to it, cooled to temp and added that to my fermenter. I literally just did this about 2 hours ago. Just a thought.

 

[Schecter]

I would honestly save it for your dryhop. The 10 minute addition isn't a huge impact on IBUS, it's more flavor which you can still get out of the dryhop. It will not be the same, but it won't be worse either. I would not make a starter and add it.

 

[Aristotelian]

Only one way to test...Split the batch and add your hop infusion addition to one. Then taste side by side. Honestly, it is all citra. What's one ounce more or less?

 

[ol-hazza]

I wouldnt bother with the starter personally although I don't see why it wouldn't work in theory.

 

[wineshop]

Thanks for all the feedback. Let me ask this - IF you were going to make a hop starter, like I discussed, how would you go about it? Not saying I will. But I'd like to know the best way if I indeed did. Just DME, water, boil, hops, 10 minutes later flame out. Then cool to 70 and add to fermenter??

 

[Schecter]

Well hop utilization is also affected by the volume of water. The more water, the better utilization. So I may go as far as to say don't do it.






But if you're using DME, I'd probably just add hops preboil and let it go. Once boiling, wait 10 mins, cool to 70, and then add. The FWH, if you will, may even add a few extra IBUS to compensate for the loss.

 

[wineshop]

I think I'll just add 4 oz (rather than 3) at dry hop time. Seems the simplest and I'm sure it will be fine. Sounds like most here agree. It just seems like every time I brew I miss something. Something little, something stupid, but always something. One of these days ...

 

[Schecter]

Well I can tell you, you have nothing to worry about. I have brewed that zombie dust clone before all grain, and it's purely delicious.

The best part of it is the aroma and nose you get from the citra. This mostly comes from the late hop additions (more the 0 minute and hopstand, if you did a hopstand) as well as the dryhop. So to remove an ounce from the 10 minute to add to the dryhop truly isn't a bad thing. Some people would probably do it on purpose in order to get a bigger aroma. RDWHAHB. It will be awesome.

 

[wineshop]

Well I can tell you, you have nothing to worry about. I have brewed that zombie dust clone before all grain, and it's purely delicious.

The best part of it is the aroma and nose you get from the citra. This mostly comes from the late hop additions (more the 0 minute and hopstand, if you did a hopstand) as well as the dryhop. So to remove an ounce from the 10 minute to add to the dryhop truly isn't a bad thing. Some people would probably do it on purpose in order to get a bigger aroma. RDWHAHB. It will be awesome.

That makes me feel much better! I needed that little calming voice!! Can't wait to try this one out. Thanks for all the advice.

 

[joshesmusica]

It will only make a slight difference, and it would likely take a trained judge, or long-time brewer to even notice the difference if served blindly. Just go ahead with your plan of throwing it in the dry hop, and as long as you had your fermentation parameters (i.e. proper amount of healthy yeast, with the proper temps, for the proper amount of time) down, then I'm sure this will be a good final product. The fermentation has far more to say in the final product then a few small tweaks to a recipe. If you don't have fermentation down, those tweaks don't really matter at all.

As for continually missing a few things on brew day, make yourself a checklist where you can literally check-off each item at each time it's supposed to be added. It'll make your brew day a much more relaxing experience.

 

[wineshop]

As for continually missing a few things on brew day, make yourself a checklist where you can literally check-off each item at each time it's supposed to be added. It'll make your brew day a much more relaxing experience.

That is great advice. A checklist would have kept me from this mistake, for sure.

 

[m00ps]

I once brewed a beer with an entirely different hop bill. Grabbed the bag with everything for tomorrows batch. Both turned out fine. a measly 1oz 10min addition isnt even going to be detectable unless that was the only late addition

 

[frydaddy81]

I wouldn't bother with the starter. I would just dry hop it. I like the idea of splitting the batch and tasting the difference. Will be good knowledge for future batches.

 

[wineshop]

I like the idea of splitting the batch and tasting the difference. Will be good knowledge for future batches.

I agree. If I had two 2.5gal carboys I'd do it. But I only have the one 6gal. I'd like to get a couple just for these occasions, though.

 

[ol-hazza]

Thanks for all the feedback. Let me ask this - IF you were going to make a hop starter, like I discussed, how would you go about it? Not saying I will. But I'd like to know the best way if I indeed did. Just DME, water, boil, hops, 10 minutes later flame out. Then cool to 70 and add to fermenter??

If I was going to do it (which I wouldnt) I would take 1/2 - 1 gal from the fermenter, bring it to a boil and add the hops for 10 mins. Crash cool and add back to the fermenter.

This is assuming it was within the first couple of hours as you were yesterday. As mentioned before volume and gravity affect hop utilisation (by how much I cant say) so it probably wouldnt have identical effect to making the initial 10 min addition. Its also going to cost you some yeast but more that likely the beer would survive that.

Anyway good choice on adding it to the dryhop

 

[RmikeVT]

I with the don't worry about it and toss in with dry hop addition camp.

I don't think are you going to get what you need out of a mini-brew or starter or whatever you were thinking of. I brew my own IPA recipes all the time and always change up the additions and hops, it does have an impact, but you are just changing the beer slightly, you aren't "ruining" it. You'll probably have slightly less hop flavor and slightly more hop aroma...and we taste with our nose first, so.....it might even seem hoppier as a dry hop addition.