Hi Guys,
I'm following a recipe for a punk IPA clone but I'm a little unsure when to dry hop. it says 5 days, is this supposed to be 5 days into fermentation or five days before bottling?
http://www.brewersfriend.com/homebrew/r ... -ipa-clone
When to dry hop
- 6470zzy
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Re: When to dry hop
After primary fermentation is complete, transfer to secondary and dry hop for 5 days.
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Oscar Wilde
Oscar Wilde
Re: When to dry hop
Alternatively according to your preference, you would leave in the primary FV and add the hops towards the end of fermentation and leave for 3 days at fermentation temperature. If you are using a lot of dry hops (over 50g) you would want to do this in 2 batches.
Re: When to dry hop
When the beer is relatively clear of yeast, which will only drag oils from your hops out of solution if you go too early. The duration with the hops is determined for me by the time it takes for them to drop out; I don't bag them. What I can do, is control how long they get at specific temperatures. The warmer, the quicker the extraction. When they're chilled down, there's very little further extraction, but the beer clears quicker.
Pellets or leaves? I find pellets need less time warm to gain the same perceived extraction. Sometimes just a day at 20C,before crash chilling.
Some commercial breweries dry hop cooler, to avoid autolysis. It's been shown to be less of a problem in small vessels, and seems to be one aspect where we may be better off ignoring commercial practices.
In the end, trial and error!
Pellets or leaves? I find pellets need less time warm to gain the same perceived extraction. Sometimes just a day at 20C,before crash chilling.
Some commercial breweries dry hop cooler, to avoid autolysis. It's been shown to be less of a problem in small vessels, and seems to be one aspect where we may be better off ignoring commercial practices.
In the end, trial and error!
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Re: When to dry hop
Good Ed wrote:Alternatively according to your preference, you would leave in the primary FV and add the hops towards the end of fermentation and leave for 3 days at fermentation temperature. If you are using a lot of dry hops (over 50g) you would want to do this in 2 batches.
Good answer. 2/3rds done for me.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer