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Dry Hopping - optimal time? - Homebrew Talk I generally end up leaving my dry hop additions in for a week I try to time it out where theres still some fermentation taking place to minimize some of the oxygen On my normal work schedule, I tend to brew on thursday friday, and end up dry hopping on Monday or Tuesday, but unable to package until the following week due to shift rotations
Hop Pairings: What goes good with Simcoe? - Homebrew Talk Using the clean, neutral flavored Magnum as the bittering hop means no clashing of flavor; And reducing the amount of the Simcoe additions for flavoring and dry hopping should eliminate the grassy finish 509inc: Since Glacier is another fairly neutral flavored hop, it could be worked into the mix without impacting the flavor Thanks for that tip
What are the differences among Flameout, Whirlpool and hopstand when . . . Now, while "whirlpool hops" means something specific to me, both "flameout" and "hop stand" could include the rotation of a physical whirlpool depending on your equipment configuration (if you recirc through an external chiller and whirlpool arm back into the kettle, or even just a pump manual stirring in conjunction with an immersion chiller)
Dry hopping temperature - Homebrew Talk What do people think of the idea that the temperature you dry hop at can impart different flavour characteristics to the beer? Generally my standard dry hop regime is to finish fermentation then cool the beer from around 20C 68F down to 14C 57F and add hops Leave for 3 days and then crash cool
Dry hopping and the 5 to 7 day rule - Homebrew Talk The suggestion is to add hops 5-7 days into fermentation, then 5-7 days dry hop time Adding roughly half way through the typical primary fermentation The first 5-7 is to ensure the fermentation has slowed enough that CO2 bubbles won't carry the hops flavor away The 5-7 day dry hop period is to ensure you don't keep the hops in too long, as they may contribute "grassy" off-flavors There is
Dry hopping without cold crashing? - Homebrew Talk Greetings, So I am in a bit of a pickle I am about to dry hop my latest batch but see that my old refrigerator no longer works I have no place to cold crash the beer once dry hopping is complete Here's the question: Without using bags or any other item to store the hops, (my process limits
Dry Hopping West Coast IPA - Homebrew Talk Hop creep and diacetyl are not issues I have noticed in my beers I seldom take a pre-dry hop gravity reading, but if diacetyl was an issue I would think somebody would have noticed it Maybe I am lucky or maybe something in my process mitigates the issue??
Dry hopping under pressure with Fermzilla All Rounder - need advice . . . The "right" way to dry hop with the All Rounder (or other Fermzilla) is to get the triclamp lid and hop bong kit Then you can CO2 purge the hop bong Whatever you do, don't spund and then drop hops in at 0psig The beer would foam like crazy OP's idea of purging is not terrible if hop bong isn't an option
Bittering hops - Homebrew Talk If you look at different hop flavor profiles online, bittering hops and dual purpose hops will often have comments about what the characteristics of the bittering is
WTF is a Continental hop? - Homebrew Talk Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low Click to expand To me the Blatic Porters are just like Export (ale) stouts, only with lager yeast and lagering rather than ale temps and ale process My personal fave is the Alaskan Baltic Porter from Alaskan Brewery in Juneau, AK Awesome