IHATEBOILEDFISH
Member
Hello, forum. Yet another question from me.
I use sous-vide magnets and muslin bags to dry hop my beer, since i prefer to do relatively small batches, so oxydation could be an issue for me. But i've stuck with a problem.
I going to do 2 dry hop charges, first one at 2-3 day of fermentation for 2 days (point is to get some biotransformation and to scrub some highly volatile terpenes like myrcene to make those biotransformed substances shine) and the second charge 3 days prior bottling with hops that are low in survivable compounds.
But, as far as i know, dry hop contact time should be restricted to ~3 days because extracted polyphenols could lead to hop burn and astringent bitterness.
So, the question is, what to do with the first hop charge?
Should i bite the bullet and let it sit for ~10 days or should i open my fermentation bucket and pull the bag out?
I guess the second option is better since fermetation is going on at it's best, so any oxygen will be quickly metabolized by yeast.
But i am looking for your advice, since experience says more than pure theory.
Thank in advance, fellow brewers!
I use sous-vide magnets and muslin bags to dry hop my beer, since i prefer to do relatively small batches, so oxydation could be an issue for me. But i've stuck with a problem.
I going to do 2 dry hop charges, first one at 2-3 day of fermentation for 2 days (point is to get some biotransformation and to scrub some highly volatile terpenes like myrcene to make those biotransformed substances shine) and the second charge 3 days prior bottling with hops that are low in survivable compounds.
But, as far as i know, dry hop contact time should be restricted to ~3 days because extracted polyphenols could lead to hop burn and astringent bitterness.
So, the question is, what to do with the first hop charge?
Should i bite the bullet and let it sit for ~10 days or should i open my fermentation bucket and pull the bag out?
I guess the second option is better since fermetation is going on at it's best, so any oxygen will be quickly metabolized by yeast.
But i am looking for your advice, since experience says more than pure theory.
Thank in advance, fellow brewers!