tyrub42
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- Oct 13, 2016
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I've been dry hopping 80 percent of my beers since I started brewing and never noticed the negative effects of hop creep. However, it is common for my beers to shed an additional 1-3 points after dry hopping. I always just attributed this to the end of fermentation, but now it seems like it may have been from the enzymes from the dry hops all along .
My question is whether my dry hop method is the reason why I haven't experienced diacetyl problems or overcarbonation in bottles. I dry hop in primary, anywhere from 3-8 days after yeast pitch, and before bottling, I raise the temperature gradually to 72f (22c) for a few days for a diacetyl rest and to make sure fermentation is complete.
Would this be enough to counter the problems associated with hop creep? Or have I just gotten lucky? (Or is it just not very common)?
Thanks!
Tyler
My question is whether my dry hop method is the reason why I haven't experienced diacetyl problems or overcarbonation in bottles. I dry hop in primary, anywhere from 3-8 days after yeast pitch, and before bottling, I raise the temperature gradually to 72f (22c) for a few days for a diacetyl rest and to make sure fermentation is complete.
Would this be enough to counter the problems associated with hop creep? Or have I just gotten lucky? (Or is it just not very common)?
Thanks!
Tyler