Author Topic: Dry hop help  (Read 5976 times)

Offline erockrph

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Re: Re: Dry hop help
« Reply #15 on: June 02, 2013, 05:25:03 AM »
For a 100 ibu 1.090 beer, Simcoe bitter, cascade flavor, Willamette aroma... would 2 ounces of Willamette in a bag in the keg be enough?

I'd consider 2oz the bare minimum, but that's just my tastes. Personally, I'd do 2 oz each of all 3 hop varieties if it were my beer, but I admit that I have a bit if a hop problem.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline Franklin

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Re: Dry hop help
« Reply #16 on: June 02, 2013, 05:30:26 AM »
Your gonna wish you added more hops....
Frank Linkh

Offline klickitat jim

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Re: Dry hop help
« Reply #17 on: June 02, 2013, 06:34:08 AM »
Mmmk, glad I asked. How about 2 Willamette 2 cascade? Not sure I want Simcoe aroma though I dig them bittering.

Online HoosierBrew

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Re: Dry hop help
« Reply #18 on: June 02, 2013, 06:44:57 AM »
For a 100 ibu 1.090 beer, Simcoe bitter, cascade flavor, Willamette aroma... would 2 ounces of Willamette in a bag in the keg be enough?

I'd consider 2oz the bare minimum, but that's just my tastes. Personally, I'd do 2 oz each of all 3 hop varieties if it were my beer, but I admit that I have a bit if a hop problem.
+1.  Me too !    My last IPA had 13 oz total in the recipe.
Jon H.

Offline klickitat jim

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Re: Dry hop help
« Reply #19 on: June 02, 2013, 07:02:34 AM »
Funny but that's what this one will have now.
2 Simcoe FWH
2 Cascade FWH
1 Sim at 60
2 cascade at 10
2 cascade at FO
2 Cascade 2 Willamette in the keg
13

Online HoosierBrew

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Re: Dry hop help
« Reply #20 on: June 02, 2013, 07:10:10 AM »
Funny but that's what this one will have now.
2 Simcoe FWH
2 Cascade FWH
1 Sim at 60
2 cascade at 10
2 cascade at FO
2 Cascade 2 Willamette in the keg
13
Hey be sure if you do all your dry hopping in keg that you do it @ room temp for say a week.  I do my dry hopping in the fermenter for a week, and then add an ounce to the keg when I put it in the kegerator.  Regardless of which vessel you dry hop in, the temp of 60 - 70 ish is what will extract the really good hop flavor and aroma. I just add the extra oz at kegging for a little extra hop freshness, but it's the room temp hopping that'll give you what you're looking for.
Jon H.

Offline klickitat jim

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Re: Dry hop help
« Reply #21 on: June 02, 2013, 07:34:48 AM »
Roger that. I'll keep keg in the fermentor freezer controlled at 65 for a week or two before putting it in the kegerator.  Kegendary?

Online HoosierBrew

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Re: Dry hop help
« Reply #22 on: June 02, 2013, 07:44:31 AM »
Exactly  :D.   
Jon H.

Offline klickitat jim

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Re: Dry hop help
« Reply #23 on: June 02, 2013, 07:57:10 AM »
Cool. From now on I'm using that term. Kinda has a beer geek ring to it.

Online HoosierBrew

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Re: Dry hop help
« Reply #24 on: June 02, 2013, 08:02:36 AM »
Yep.  You can do your kegendary in the "hopinater".
Jon H.

Offline klickitat jim

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Re: Dry hop help
« Reply #25 on: June 02, 2013, 08:03:59 AM »
Hopinator, his famous line was "I'll be bock" Lol!
« Last Edit: June 02, 2013, 08:05:39 AM by klickitat jim »

Online HoosierBrew

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Re: Dry hop help
« Reply #26 on: June 02, 2013, 08:21:36 AM »
Yeah, he was a real BA  ;D
Jon H.

Offline jeffy

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Re: Dry hop help
« Reply #27 on: June 02, 2013, 08:44:40 AM »
The guy in our club making the best IPA's says he dry hops with four ounces per gallon.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline klickitat jim

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Re: Dry hop help
« Reply #28 on: June 02, 2013, 08:49:16 AM »
Ouch. At some point it seems they would absorb all the beer lol

Offline klickitat jim

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Re: Dry hop help
« Reply #29 on: June 02, 2013, 08:58:23 AM »
Why not a bowl of assorted hops, drizzle a little mirror pond on it and chow down