General Category > General Homebrew Discussion

Best Way To Dry Hop in Secondary (Frist Time Dry Hopping)

(1/3) > >>

showgun410:
I'm looking to dry hop with pellet hops in my secondary glass carboy (5 gallon). 
1. What is the best procedure to do this, should I use a musslin hop bag or just drop them into the carboy and then siphion out the beer into a keg once the dry hopping is done? 
2. After I dry hop do I have to let the beer sit and condition again before I keg the beer?  If so can I siphion the beer and let it just sit in the keg?
3.  Does dry hopping make the beer cloudy after the process is complete?
4.  How long should you dry hop?  I'm dry hopping a pale ale with Cascade hops, I was planning on a 7 day dry hop?

tygo:
You can skip the secondary and go straight to the keg.  Suspend the hops in the keg in a hop bag.  4-6 days is about right for dry hopping.  Dry hopped beers can be a little hazy.

garc_mall:
You can do one of two things.

Follow Tygo's advice and dry hop in the keg, or just dry hop in primary. There really is no reason to transfer to secondary, unless you plan to do a secondary fermentation (fruit or such).

If you dry hop in the keg, use a small sack or tea ball and suspend them in the keg (most people use unflavored dental floss).

If you dry hop in primary, you can just toss them in, and by day 6 or so, they will be down at the bottom with the trub, and you can just rack to the keg.

The beer is always conditioning. If it is done, it can go right into the keg. If it isn't done, wait to dry hop until it is.

dry hopping makes the beer cloudy. That's what it does.

I usually like to dry hop for 7 days, because it is easy. anywhere from 4-7 days should be fine.

euge:
My recommendation is to dry hop at the end of primary. Any simplification of the process is desirable. It might require skimming of krausen if you get the occasional ferment where it inexplicably lingers around for a couple weeks even though the beer has completely fermented.

erockrph:
+1 to just adding them to the primary. I don't keg, so I line my bottling bucket with a sanitized paint strainer bag to catch any hop debris that makes it through my autosiphon when I rack.


--- Quote from: euge on March 02, 2013, 06:44:58 PM ---My recommendation is to dry hop at the end of primary. Any simplification of the process is desirable. It might require skimming of krausen if you get the occasional ferment where it inexplicably lingers around for a couple weeks even though the beer has completely fermented.

--- End quote ---

To be honest, that night not even be necessary if you really want to simplify things. I've dry-hopped on top of a pretty thick krausen (with whole leaf hops, no less) with no apparent ill effect. The oils in the hops broke up the krausen after a day or so. Hop aroma was just fine in the finished beer, but this was at 3oz/3gallons of dry hops. I don't know if dry hopping on top of krausen would decrease hop aroma if you're using a smaller amount of dry hops.

Navigation

[0] Message Index

[#] Next page

Go to full version