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Author Topic: Minimizing Oxidation During Dry Hopping  (Read 26963 times)

Offline majorvices

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Re: Minimizing Oxidation During Dry Hopping
« Reply #45 on: February 11, 2016, 06:08:37 pm »
And some do it because there are compounds formed from dry hopping in the presence of yeast that some find desireable.

Interesting. Any info on what these desirable traits might be?

Personally, I've found undesirable effects from dry hopping with yeast present.

Me too. Also, when the yeast drops out it tends to pull hop aroma with it.

Offline mpietropaoli

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Re: Minimizing Oxidation During Dry Hopping
« Reply #46 on: February 12, 2016, 06:45:40 am »
I'm going to say that a lot of this is yeast-strain dependent as well.  S02 production by the yeast will generally have the effect of preserving hop aroma, acid production by the yeast will facilitate acidic hydrolysis of hop glycosides, the byproducts of which are soluble compounds that aren't as volatile as a pure hop oil (myrcene, etc.). 

Could it be that the people that don't like the dry hop with yeast are more sensitive to  geraniol, which is a byproduct of the hydrolysis?   This is a pretty prominent floral aroma that can occur with certain hops and certain yeast strains (maybe Bravo!?).  Who knows what other compounds are created, depending on which hops you are using and what yeast strain. 

I think back to Tasty's response when someone said "well all your hop goodness is blown off if you dry hop when the beer is still off-gassing", which was "well, thats a recipe issue.  Just have a bigger dry hop charge". 

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Offline hopfenundmalz

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Re: Minimizing Oxidation During Dry Hopping
« Reply #47 on: February 12, 2016, 10:13:56 am »
Tranferring a Pilsner under CO2. The red CO2 line from the regulator has a swivel nut, a male gas fitting with a barb is clamped to the clear gas tube. A barbed 3/16 to 3/8 (I think, just had it in my parts bin) barbed "reducer" is used for the other end. That goes into the thermowell stopper, the bend in the gas line does not pull the stopper out. Works pretty darned good. Blichmann 14.5 gallon conical.

I was asked to post a picture.

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Offline brewinhard

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Re: Minimizing Oxidation During Dry Hopping
« Reply #48 on: February 12, 2016, 12:22:26 pm »
Nice conical.

Offline yso191

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Re: Minimizing Oxidation During Dry Hopping
« Reply #49 on: February 12, 2016, 06:53:43 pm »
My conical is bigger.  Just sayin.
Steve
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Offline yso191

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Re: Minimizing Oxidation During Dry Hopping
« Reply #50 on: February 12, 2016, 07:07:18 pm »
But seriously, I've gone back and forth on this topic.  I'd rather dry hop after I dump the yeast (in the fermenter) but only because I don't want 5 ounces of hops taking up space in my keg which could be filled with beer.  I typically blow through my IPAs at twice the rate of other brews.

The counterbalance to this is that I am always surprised at the amount of yeast left in the fermenter after I dump the yeast. So I'm not sure what I am accomplishing by dumping prior to dry hopping.  It seems self evident that the yeast much below the surface of the yeast cake doesn't get much contact with hops.  So if it is only the top (1/4 inch?) of the yeast cake that can interact with the hops and do the dreaded bio-transformation, the yeast left after dumping is just less thick - not absent.

Regardless, unless and until I learn of a better way, I'll continue doing what I do: Cold crash (Just 20* or so, not down to freezing.  I just want to signal the yeast to go to sleep and precipitate out.), Dump the yeast until beer comes out, dry hop for two days at 65*, and keg.  This seems to work for me - I like the beer - but maybe it could be better...
Steve
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Offline hopfenundmalz

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Re: Minimizing Oxidation During Dry Hopping
« Reply #51 on: February 12, 2016, 09:24:55 pm »
My conical is bigger.  Just sayin.
There is a Blue Cooler at there upper right. Just saying.  :D
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Offline yso191

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Re: Minimizing Oxidation During Dry Hopping
« Reply #52 on: February 12, 2016, 10:06:13 pm »
My conical is bigger.  Just sayin.
There is a Blue Cooler at there upper right. Just saying.  :D

"oh."  he said in a small voice then changed the subject.
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline hopfenundmalz

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Re: Minimizing Oxidation During Dry Hopping
« Reply #53 on: February 13, 2016, 05:55:36 am »
My conical is bigger.  Just sayin.
There is a Blue Cooler at there upper right. Just saying.  :D

"oh."  he said in a small voice then changed the subject.
That has me chuckling. Good one!
Jeff Rankert
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Offline majorvices

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Re: Minimizing Oxidation During Dry Hopping
« Reply #54 on: February 13, 2016, 06:47:54 am »
My conical is bigger.  Just sayin.

Let's not get started.

Offline wv_brewer

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Re: Minimizing Oxidation During Dry Hopping
« Reply #55 on: February 13, 2016, 08:47:17 am »



My first question is relatively open-ended:  how, if at all, do people minimize oxidation when adding dry hops.  I had heard one method of boiling then cooling water (enough to cover the hops), then adding the hops to that water before adding to the beer.  Intuitively, this makes sense, as we would only be adding 5-6 oz of water, hopefully not enough to materially affect gravity in a 14 gallon batch. 


This is a fantastic thread.  I have learned a lot.  Thanks guys.

Has anyone actually used the method described above?  If so, how did it turn out?  I have never heard of this before.


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Offline mpietropaoli

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Re: Minimizing Oxidation During Dry Hopping
« Reply #56 on: February 13, 2016, 01:29:45 pm »
We have decided to add our first round of dry hops at the tail end of fermentation for 5 days after a temp bump, then cold crash for 2-3 days (happening now), then transfer to  purged kegs with co2-flushed hops in muslin bags, then another transfer to serving kegs.  Way too many variables to state whether this is worth it or effective, but it sure can't hurt. 
Bubblin': helles
Flowin': IIPA, Doppelbock, Flanders
Sittin': More Flanders, Braison,
Thinkin': wit, more helles