Why am I afraid to Dry Hop

[vindee]

Fermentation is done just store it where its at, temp wont really affect flavor at this point.

As for 5oz of hops for dryhops.....are you using leaf hops or pellet??

I'm using whole, fresh picked cones.

 

[DesignatedDrinker]

I'm using whole, fresh picked cones.

Ohhh. I was gonna say!

 

[vindee]

Ohhh. I was gonna say!

Don't scare me like that!

 

[GCPHomebrew]

I dry hop in either or both. Drop the hops in. Btw oxidation from transfer is do to poor transfer technique. OP don't be scared of the dry hop. Next to controlling the ferm temp it is the biggest improvement to homebrew.


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[Bobcatbrewing42]

I used to dry hop into the carboy but getting a hop sack in there w/o contaminating something is difficult. Now I "dry hop" in the keg. I'm paranoid about contamination so I put my hops into a small hop sack, put the whole thing into a large shot glass and soak it in moonshine. It is completely sterile and the hop flavor seems to infuse into the beer faster and more thoroughly. One more item- hops in the bottom of a corny keg can clog the tube so I put a moonshine soaked wine cork into the key to keep the hops at the top and away from the tube.

 

[atoughram]

I typicaly put the hops in a hop bag along with a bunch of sanitized glass marbles, tie the top off with a zip tie, spray the bag down with StarSan and drop it into the conical. Never had an infected batch when dry hopping.

 

[vinnythering]

Dump em in! No bag! Beer is pretty forgiving. Just do it. That's how I go. My experience with bags and carboys has always been a PITA. I don't even bother with bags or carboys anymore; straight from bucket to keg anymore.

 

[vindee]

I ended up putting them directly into the carboy.
3 weeks in the bottle and I'm detecting a metallic or maybe it's a grassy taste. If it's from dry hopping hopefully it will mellow over time. If not this would be why I was scared to dry hop. However, though, it seems like it will be a decent beer.

 

[aangel]

I'm trying to decide whether to dry-hop (in a SS conical) or use a hopback, either during the initial transfer to conical or between the conical and keg. From this thread, I've read that dryhopping might best be performed *after* fermentation is complete, as the yeast may extract some of the hop oils. For that matter, any fining agents (plan on using either gelatin or filtration media, depending on the beer) might pull those oils out as well.

A few questions:
1 - is there a way to sanitize or sterilize the hopper/hopback and its contents before adding to the wort?
2 - is there really any difference between using a hopback vs dryhopping?
3 - IF I hop after the fermentation is complete (either after dumping my yeast and dumping the gelatin sludge, or using a hopback when transferring to keg) how do I remove the hop particulate without removing the oils?

Thanks for the help.

 

[atoughram]

Dump em in! No bag! Beer is pretty forgiving. Just do it. That's how I go. My experience with bags and carboys has always been a PITA. I don't even bother with bags or carboys anymore; straight from bucket to keg anymore.

I used to dump them, trying to strain them out before kegging is a PITA. I dont know how many times I've had to take the taps apart on a corny to clean out the hops that had accumulated in the valves.

 

[jbaysurfer]

I used to dump them, trying to strain them out before kegging is a PITA. I dont know how many times I've had to take the taps apart on a corny to clean out the hops that had accumulated in the valves.

Fine mesh hop bag over the siphon is almost 100% effective at preventing this. Dumping them straight into the keg would certainly be a problem, but I've done 50 batches or so this way and rarely had any problems with hops clogging anything in my corny kegs. That said, I'm pretty anal about cleaning my corny's so even if a little did get in a dip tube or something, I'd clean it **** and span before re-using.