[trapae]

 I was thinking of pouring my dry hop additions in with my yeast.   Has anyone done this and any good or bad results? Since there’s no alcohol present yet, increased risk of contamination?

[bigpete225]

I have not dry hopped when pitching yeast but after 2-3 days durning high krausen for biotransformation. Should help result in haziness for NEIPA. I have my first attempt at this in fermenter now but seems like it worked. I’m not concerned with contamination.


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[goose]

Does doing this scrub a lot of the hop aroma out when the beer ferments?  That would be my concern.

[trapae]

 Good question. I am also very interested in hop taste longevity.  I don’t drink my beers all that quickly and my dry hopping fades. Trying to figure a way to have a more stable long-term taste.

[denny]

I prefer to get the beer away from the yeast before dry hopping.

[RC]

I was thinking of pouring my dry hop additions in with my yeast.   Has anyone done this and any good or bad results? Since there’s no alcohol present yet, increased risk of contamination?

I've done close to this. I once added the dry hops the day after pitching. Fermentation was well underway but it was also well before high krausen. This early dry hopping added a hop punch, but it wasn't as strong as what I get with more traditional dry hopping. Some scrubbing probably occurred but also a lot of the hop particles stayed atop the krausen foam and ended up on the sidewall when the krausen fell. So any benefit (and personally I don't think there is any) would be at least partially offset by these considerations.

I've tried most of the dry hopping permutations for a NEIPA. IMO, none of them make a superior beer compared to a traditional, single dry-hop charge after fermentation is over.

There's always some risk of contamination from dry hopping but it's probably very low, and it would be mitigated by healthy yeast and optimized wort.

[MNWayne]

I dry hop in the keg (in a bag) and the aroma is there until the end.

[goose]

I prefer to get the beer away from the yeast before dry hopping.

I have always done this as well, Denny.  However, when I made my most recent Black IPA, I dry hopped in the conical fermenter without first burping out the yeast.  I did this because I did not have room at the time to transfer to a secondary and the beer came out great, even won a medal with it.  But I still prefer to get the beer off the yeast before adding the dry hops.

[Visor]

I've had my best results dry hopping after cold crashing, but even then after a couple weeks beers with heavy late hopping are just a shadow of what they were when fresh. I'm sure there must be a way to keep those flavors and aromas longer, but I haven't found it [yet].

[denny]

I've had my best results dry hopping after cold crashing, but even then after a couple weeks beers with heavy late hopping are just a shadow of what they were when fresh. I'm sure there must be a way to keep those flavors and aromas longer, but I haven't found it [yet].

I've found that using cryo hops for dry hopping helps a lot.

[Robert]

I've had my best results dry hopping after cold crashing, but even then after a couple weeks beers with heavy late hopping are just a shadow of what they were when fresh. I'm sure there must be a way to keep those flavors and aromas longer, but I haven't found it [yet].

Nobody's found the answer,  it seems.  British brewers generally won't supply dry hopped beers to accounts with insufficient turnover to finish the cask within four days. 

[reverseapachemaster]

This is a supposedly common practice for hazy beers and people talk a lot about biotransformation bringing out new hop flavors. I know yeast can do things to hop flavor and aroma compounds; but I've never seen even a serious attempt at explaining why this happens with dry hopping during primary fermentation in any way that doesn't happen to hop compounds introduced through any post-boil additions (e.g. flameout, whirlpool).

[Robert]

I have one on tap right now, which, after hearing all this stuff about biotransformation, I fermented with WY1318 and dry hopped during active  fermentation.   It's hazy all right, but I can't say it has any distinctly different flavor I can identify,  and the aroma didn't stick around any longer than usual.   It's kind of boring really.

[Xoonz]

Brulosophy did an experiment on this and it turned out insignificant (dry hopped at high krausen vs end of fermentation)

http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

[denny]

Brulosophy did an experiment on this and it turned out insignificant (dry hopped at high krausen vs end of fermentation)

http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

That's a data point, not a conclusion.  Although data points are good, too.  And insignificant in what regard?