Author Topic: Dry Hopping  (Read 865 times)

Offline uisgue

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Dry Hopping
« on: April 06, 2014, 12:48:47 PM »
Do you dry hop in the fermenter before of after cold crashing?  I've always gone before, but I am not sure that that is the preferred method.
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Offline denny

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Re: Dry Hopping
« Reply #1 on: April 06, 2014, 01:33:37 PM »
I've started trying to remove as much yeast as possible before dry hopping.  After reading about the interaction between hops and yeast, I identified some off flavors I was getting as being related to that.  I started getting the beer off the yeast before dry hopping and I think I'm getting better results.
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Offline uisgue

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Re: Dry Hopping
« Reply #2 on: April 06, 2014, 01:54:37 PM »
Hmm...that's kinda like doing a secondary just for the dry hops. I was hoping to skip a step like that.  And still, do you dry hop warm or cold?
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Offline breslinp

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Re: Dry Hopping
« Reply #3 on: April 06, 2014, 01:59:16 PM »
I just cold crash the primary than transfer it to the keg. Once the temp gets back to ambient, I add the hops in the keg. I can prevent oxygen once it gets to the keg as opposed to a secondary.

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Re: Dry Hopping
« Reply #4 on: April 06, 2014, 02:41:45 PM »
Hmm...that's kinda like doing a secondary just for the dry hops. I was hoping to skip a step like that.  And still, do you dry hop warm or cold?


I don't secondary per se, I rack clear beer @ 3 weeks in primary into a purged keg, dry hop there for a week @ room temp, then chill.  +1 to all of what Denny said - I spent years dry hopping in primary after krausen fell. I like this method better.
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Offline denny

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Re: Dry Hopping
« Reply #5 on: April 06, 2014, 02:58:05 PM »
Hmm...that's kinda like doing a secondary just for the dry hops. I was hoping to skip a step like that.  And still, do you dry hop warm or cold?

Yeah, you're right.  But I found the results so improved that I decided it was worth the hassle of a secondary, or at least kegging it out of the primary and dry hopping in the keg.  I'd say that most of the time, I keg dry hop, which means cold.  When I use an actual secondary for dry hopping, I do it at room temp.  I haven't found a major difference between the two.
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Offline uisgue

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Re: Dry Hopping
« Reply #6 on: April 06, 2014, 03:10:16 PM »
Thanks Denny. Now...Do you serve from the dry hopped keg or transfer again to put on line?
Doug Hickey
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Offline denny

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Re: Dry Hopping
« Reply #7 on: April 07, 2014, 09:29:06 AM »
Thanks Denny. Now...Do you serve from the dry hopped keg or transfer again to put on line?

I serve from the dry hopped keg.  Sometimes the hops are in there for 2-3 months, but I've never had the problems that are sometimes reported from leaving dry hops in for a long time.
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Offline rapurcell85

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Re: Dry Hopping
« Reply #8 on: April 07, 2014, 09:40:35 AM »
I've heard of people having problems with pellet hops plugging the dip tube when dry hopping with in kegs. Are those of you dry hopping in kegs using whole or pellet hops? Is there a way to reliably dry hop with pellets in kegs?

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Offline morticaixavier

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Re: Dry Hopping
« Reply #9 on: April 07, 2014, 09:42:59 AM »
I've heard of people having problems with pellet hops plugging the dip tube when dry hopping with in kegs. Are those of you dry hopping in kegs using whole or pellet hops? Is there a way to reliably dry hop with pellets in kegs?

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Re: Dry Hopping
« Reply #10 on: April 07, 2014, 09:47:32 AM »
I've heard of people having problems with pellet hops plugging the dip tube when dry hopping with in kegs. Are those of you dry hopping in kegs using whole or pellet hops? Is there a way to reliably dry hop with pellets in kegs?

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I use a nylon grain bag. it's very fine mesh and I have had no problem with pellets leaking anything but deliciousness out of them

+1
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Re: Dry Hopping
« Reply #11 on: April 07, 2014, 11:08:54 AM »
I've noticed an issue with diminished dry hop character when there's a lot of yeast in suspension. With flocculant strains, though, I just do a three-day room temperature rest (59-77°F depending on the season), then dry hop at room temperature for 3-4 days and cold crash for 3-4 days before kegging.
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Offline Al

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Re: Dry Hopping
« Reply #12 on: April 09, 2014, 06:56:16 PM »
I've gone back to doing a secondary and then dry hopping then cold crashing. I seem to be getting better results, too.

I was doing dry hops in primary at around 60% fermentation which made sense that the leftover viable yeast would benefit from the oxygen in the hops, therefore reducing any unwanted oxidation.

Like the others I seem to think the extra step is worth it. I will sometimes add hops to a bag in the keg and have had great results no matter how long they stay there.
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Offline sambates

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Re: Dry Hopping
« Reply #13 on: April 10, 2014, 09:59:37 AM »
Cold crash and use a hop bag (closed shut and an adittional Ziptie, just in case) in the keg at ambient temps. I also use sanitized whiskey rocks to sink the bag. I shake the keg every so often so the hops move around to prevent the hops from sitting/clumping at the bottom. Additionally, there's a lid at more beer that has a hook on the bottom of the lid in order to help with dry hopping (ie - hop bag comes off with the lid and you just have to replace the lid and force carb). Here's that lid: http://morebeer.com/products/cornelius-keg-lid-welded-tab.html or if you're handy and can weld!
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Offline Joe Sr.

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Re: Dry Hopping
« Reply #14 on: April 10, 2014, 11:03:32 AM »
I use stainless tea balls filled 1/3 to halfway with pellet hops and dropped into the keg.  I keep my kegs at about 55F and dry hop for maybe a week to two weeks.  I don't dry hop often, but after tasting a couple bottles last night (one dry hopped, one not) I'll be dry hopping a little more I think.
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