Introduction/Dry Hop Question

[williamelvin]

Hi All,

Just started brewing at the end of January, and have been reading these boards a bit and finding good information. So, thanks for the advice already freely given.

I'm currently dry hopping my fourth batch and planning to bottle after seven days (seven days dry hop – four weeks from pitching). My question is, and I've used the search function, but not been able to find an answer: Will agitating the carboy two or three times a day for four days release enough residual CO2 that it should be accounted for when priming for bottling?

Thanks in advance.

 

[ram5ey]

No that wont be something you need to account for. I would be VERY careful not slosh the beer around too much after fermentation as you will have a much greater chance of oxidizing the beer. In my experience dry hops don't need to be agitated at all.

 

[inkman15]

Agreed - you do not need to agitate. If it makes you feel better to do it, go ahead but just make sure not to splash.

 

[williamelvin]

Thanks. Two votes for no agitation, so I'll probably just give it a rest. Thus far I've been careful to give it more of a gentle rock/swirl and no splashing to avoid introducing air into the equation but I guess that without a sealed system there's always the risk.

 

[ram5ey]

Yeah there is a lot of research that shows that we probably leave dry hops in way longer than is actually necessary, so I doubt swirling really helps. I have a conical and dont even bubble C02 when dry hopping because I get plenty of aroma without. You should do whatever and experiment, but be very careful not to oxidize cause oxidized beer and hops sucks!

 

[BlueHouseBrewhaus]

Swirling/agitating will also keep any hops particles suspended, reducing clarity. I would give it a 3 day cold crash before bottling to let it settle out.