Dry Hopping
- Meatymc
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Dry Hopping
As I'm sure others are, I'm looking at ways of reducing costs and waste (water - reverting to no chill to see the effect) but not - obviously- at the risk of lowering quality.
Before dry hopping - brew mainly heavy hopped IPA's, I drop the brew fridge down to 8C and dry hop for 3 days. Been doing this as part of my base brewing process after a fair amount of research. Can't say this research 'proved' it was any more than 'beneficial' but if the perceived effects are minimal, why bother.
What do you guys do?
Before dry hopping - brew mainly heavy hopped IPA's, I drop the brew fridge down to 8C and dry hop for 3 days. Been doing this as part of my base brewing process after a fair amount of research. Can't say this research 'proved' it was any more than 'beneficial' but if the perceived effects are minimal, why bother.
What do you guys do?
- floydmeddler
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Re: Dry Hopping
I used to dry hop at 23c for years. However, over the last year or so I've reduced this temp. Two days before I dry hop, I raise the beer to 23c to reduce risk of diacetyl. I then add the dry hops and crash the beer down to 4c. Two days later I keg. I'll gently swirl the hops back into suspension a few times within those two days. Since following this schedule, I've had no 'grassy' flavours in my beer. I also find that the beer has a much more resinous and 'green' hop flavour which is a profile that I love.
Interesting read here: http://scottjanish.com/what-we-know-about-dry-hopping/
Go to 'Dry Hop Contact Time' sub heading.
Happy brewing!
Interesting read here: http://scottjanish.com/what-we-know-about-dry-hopping/
Go to 'Dry Hop Contact Time' sub heading.
Happy brewing!
- Meatymc
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Re: Dry Hopping
Cheers Floydfloydmeddler wrote: ↑Thu Aug 18, 2022 10:21 am
Interesting read here: http://scottjanish.com/what-we-know-about-dry-hopping/
Go to 'Dry Hop Contact Time' sub heading.
Happy brewing!
I'm sure I read stuff from Scott when last researching this but not such a comprehensive article. As always, there will be others happy to completely contradict anything anyone says and everything is subjective but the data sources look as good as any I've come across.
Just 'scan-read' due to limited time just now but will settle down (with a beer of course) over the next day or so and go through it in detail.
Thanks again
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Re: Dry Hopping
My technique is to put about 30g of hops into the King Keg if I want to dry hop. No idea if it works, though, as I've never split a 23 litre batch to experiment.
Guy
Guy
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Re: Dry Hopping
floydm,
That`s a long time to Dry Hop innit?
I only do mine for 5 days at most!
WA
- Meatymc
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Re: Dry Hopping
Re: Dry Hopping
I "no chill" as standard now.
Also having some success with making a hop extract.
Bench test the precise volumes and then add to the brew.
Taste is great, just waiting to see how it matures.
Might try adding it earlier.
Also having some success with making a hop extract.
Bench test the precise volumes and then add to the brew.
Taste is great, just waiting to see how it matures.
Might try adding it earlier.
- floydmeddler
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Re: Dry Hopping
- Meatymc
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Re: Dry Hopping
Well, as mentioned before, I reverted to no chill for the 1st time in years on the last brew. That meant no 50g (homegrown) cascade addition at 55C as would normally happen. Primarily because of this, but also having properly read Floyds post:
I did a very early (for me) 1st dry hop addition at only 3 days into fermentation - only 25g Citra mind you. Just checked gravity and we're not far off but the aroma and the taste test is an absolute revelation!floydmeddler wrote: ↑Thu Aug 18, 2022 10:21 amhttp://scottjanish.com/what-we-know-about-dry-hopping/
I'm not going to get totally carried away - been there, done that etc, but there's the usual 75g dry hop at 8C yet to come which I'm now wondering is even actually needed - at least that much!
God I love brewing when it's going right (or even wrong )
Re: Dry Hopping
That's interesting. I am trying the same, but with adding a separately made alcohol hop extraction, day 3. Also getting good results.