Lawson's Finest crashes and then dry hops. Triple Crossing which a lot of people here haven't heard of but is one of the best hazy makers in Richmond does it twice. I think Monkish said they dry hop after fermentation. Janish said he does it twice. Aslin which I was critical of in this thread does it after fermentation. Pinthouse Pizza said they experiment with it both ways.
I have not but I’ve had Hill Farmstead Double Riwaka twice and it did. That’s why I chose to pair it in an ipa not make a single hop pale with it.
Yeah I had the Riwaka Pale Ale there. Frankly (this is my favorite brewery) it wasn't that expressive. At the time I was enthralled with Mary on draft....so that could have been clouding my judgment. Thanks for replying...just curious what another brewers experience was with it....considering their usage and process.
I’d still say single hop if or just do a small bittering charge of magnum and then riwaka from there on out. It has a very high oil content for being such a low alpha. My batch was 5.1 alpha only. Used 7 ounces of it in the triple
That sounds AMAZING. Dank-bomb? Love dank brews.
Only in the finish. I didn’t use too much Columbus only 2 oz to have it in the undertones so it would be an absolute fruit bomb
What did it look like during dryhoping. I feel like that’s s large amount all at ounce for only a day and a half of contact time. Where they bagged? If not did you aggregate.
Just kegged a riwaka citra.. 6oz riwaka and bit of citra cryo. Its delicious! Very limy fruity.
Were you able to drop trub and yeast prior to dryhoping?
He didn't spund improperly. His fermenter had a leak and his beer was oxidized before he even dry hopped and added the spunding valve. The massive headspace his fermenter had definitely exasperated the issue. In this situation he don't even need to spund since fermentation is done and there's no activity to manage but maybe he wanted to just see a precise psi number. If you have a properly sealing keg you can dry hop, purge and pressurize it. I've done it many times in the past without major oxidation issues. I do it a little differently now to minimize O2 even more but I never had whole batches go bad doing it the previous way.
Your’s looks good to man. For my more orange Lookinh NEIPAs i use honey malt but you could technically use any grain that’s in the 20-30L range at around 3-5%. Sometimes I use CaraMunich
Try putting it in a more slim glass in the right light it will get more glowing.
Large dose? What % of grain bill was that?
Thanks man! This was the best picture I got of my beer so far
Close to the edge, living dangerously!
Ah yes I see what you're saying and I agree. Once you have a pure CO2 environment that works.
various white papers have stated that hop oils become unstable above 180F and "flash off" into the void, your wort not retaining them. So adding hops at Flame Out or in Whilrpools above this temperature risk hop oil loss.
Also- the isomerization of hop alpha acids (making your wort more bitter) slows at this temperature... exponentially.
https://alchemyoverlord.wordpress.com/2016/03/06/an-analysis-of-sub-boiling-hop-utilization/
So FO additions vs whirlpool all depends on what you want, and how you cool your wort between whirlpool and your Flame Out. I tried the "flame out" addition without thinking this out a few times, and always ended up with higher IBUs than I intended. It's all about temperature and time. Simple.
So it was a backwards whirlpool haha. In the end, the hydrometer sample of beer going into the fermenter was awesome! Happy little accidents. But next brew I will try using my same quantity of whirlpool hops but layer them in stages to see how this would affect overall flavor/aroma/complexity of the finished beer.
