That's what I used to do. Now I skip dry hopping during fermentation. I soft crash the yeast out and do 1 big dry hop 48 hours before I plan to keg. Although next time I plan to DH for 48 hours after soft crashing and then cold crash to 35 for a few days to get the hops out of suspension. I had a clogged keg post last time after only soft crashing and DHing for 48 hours.I could do either. I am currently at ferment day 2. Just added 2oz hops. In three more days I plan to add another oz of hops for 2 or days and the cold crash.
Welcome!Hi guys! I am on my fourth batch, an NEIPA extract kit. I’m on my fifth day of primary fermentation, and am reading up on all the different opinions and viewpoints of dry hopping. I am bottling and don’t have any co2 contraptions. I’m terrified of oxidizing this beer as it took a long time to get to this point. Seems to be differing opinions on when to dry hop: primary or secondary?
I have an idea to leave it in the primary bottling bucket and dry hop 5 days before bottling, then cold crash in an ice bath (very limited resources where I live) for a day or two to compact the trube. I’ve read about dry hopping in primary to prevent oxidation and off flavors, and also read that dry hopping for too long can cause grassy/off flavor problems. I’ve also read that a transfer to secondary is completely unnecessary for homebrewing unless adding some other form of sugar or fruit or whatever to ferment.
Seems like a transfer to secondary might present a greater chance for oxidation than popping the top of my fermenter for a minute and dry hopping a few days before cold crashing and bottling. (I have pellets and no hop sock or cheesecloth just FYI).
Any thought or opinions greatly valued and appreciated!!
Thanks for your help!! I think I will try this. Another forum told me not to cold crash but I think it will help compact all the particulates. I’m not particularly concerned about color or clarity at this point, just don’t want an oxidized brew. Any tips on how to avoid negative pressure when cold crashing?Welcome!
Botting this style isn't ideal, but it can be done. Absolutely skip the secondary. DHing for 5 days isn't long enough to extract grassy flavors. However, recent research shows shorter times (24-48 hours) are enough to extract the oils. Definitely cold crash before bottling to drop out as many hop particles as possible, but be careful with suck back. Negative pressure can pull in your airlock solution (and oxygen).
You can certainly skip the cold crash. That way you're not introducing oxygen. Just be careful not to suck up a ton of debris from the bottom when bottling.Thanks for your help!! I think I will try this. Another forum told me not to cold crash but I think it will help compact all the particulates. I’m not particularly concerned about color or clarity at this point, just don’t want an oxidized brew. Any tips on how to avoid negative pressure when cold crashing?
Thanks! Will check it out!If you want to geek out on dry-hopping here is an informative paper by Scott Janish on the topic http://scottjanish.com/wp-content/uploads/2021/04/TQ-58-1-0402-01.pdf
Interesting I didn’t think about that. The glass was very thick comparatively. As far as I could tell, and I’m a noob for sure, it tasted like it was headed in the right direction. No tannins, a fairly aggressive hop profile, kind of biscuity malt character, a bit of sharpness on the finish which I’ve experienced with other fg samples I’ve tasted. I may pull another sample over the next few days and see what’s happening, though I’m kinda clumsy and don’t want to risk accidental sloshing. I had no idea this was such a delicate and complex style to make. It’s one of my favorites to drink, was just introduce to it last year.you look thru a lot less beer in the sight glass. Neipa is tricky stuff and sensitive to technique think it can find flaws in process you didn't know you had. What's it like to taste and with more light behind it?
It's really all about the taste though.
I don’t know man, that’s a beaut!!you look thru a lot less beer in the sight glass. Neipa is tricky stuff and sensitive to technique think it can find flaws in process you didn't know you had. What's it like to taste and with more light behind it?
It's really all about the taste though.
I dry hopped this on day five for 14 days total and a second dry hop when cooled to 14 celsius for 9 days. No grassy notes.
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But I find beer very difficult to get a good photo taken.