Will trub in the secondary affect dry hopping

[Username69]

I transferred to my secondary 1 week ago and I am planning to dry hop in a few days. Over the week in the secondary with no added hops, it has built up a significant amount of trub/yeast. I believe it's from pitching two packets of US-05 due to a 1.082 OG, however it was aged in the primary for 2 weeks. Should I transfer to a tertiary then dry hop? Or should I not worry about the trub and dry hop in the same vessel? 4oz of Hops will be in for 3 days.

 

[Revvy]

Many of us dry hop in primary instead of racking to a secondary, which means a ton of trub.. won't affect dryhopping one bit.

 

[kh54s10]

That seem like a lot of trub/yeast. Your timing seems right though. As Revvy said many dry hop in primary = more trub. I doesn't make a difference as far as dry hopping.

 

[Username69]

Okay thank you, I was concerned about the possible yeast-hop interaction. I've dry hopped in the primary two weeks after I pitched my yeast and I got a tart flavor. I left the hops in for 1 week and I don't think it was a bug that made the tart flavor. It could have been the amount I used.

 

[brewshki]

I dry hopped in primary last night. Took a reading and saw it was about 1.005 and decided that was low enough to assume fermentation was over. I never transfer to a secondary for almost any reason. you should be fine.

 

[Chanoc]

Tartness as in green beer?

 

[Username69]

Tartness as in green beer?

I thought so at first but it has aged in the bottles for about 3 months and still has the same level of "tartness"

EDIT: I may be trying to describe astringency

 

[deepbluegroove]

Tartness is probably some other off flavor. Could be the PH of the sparge (Releasing tannins); could be the temperature of the sparge. Could be chloramines / chlorine in the water; do you use campden tablets to treat the water; or adjust the water to get it in a nice PH range 5.6-5.2?

 

[Username69]

Tartness is probably some other off flavor. Could be the PH of the sparge (Releasing tannins); could be the temperature of the sparge. Could be chloramines / chlorine in the water; do you use campden tablets to treat the water; or adjust the water to get it in a nice PH range 5.6-5.2?

Not for that batch, that was an extract. The one currently in the secondary pictured above was an all grain batch with no water treatment. After talking with my LHBS I was convinced that our water was fine and needed no treatment. This batch was mashed at 152 and fly sparged with 170 degree water.