Dry Hopping - optimal time? - Homebrew Talk Dry hop using a hop bag so it's easier to remove Don't use a hop bag as you are adding something to the wort which may produce contamination Don't use a hop bag it stops the flavors from getting into the beer Add dry hops when the fermentation slows, but only add them for 3-4 days
What are the differences among Flameout, Whirlpool and hopstand when . . . With a hop stand, the wort is chilled to a temperature in the recipe, the hops are added, the temperature is maintained for the recipe stated amount of time, then cool down continues I don't have the equipment to do whirlpool hop additions I convert a whirlpool step into a hop stand
Dry hopping and the 5 to 7 day rule - Homebrew Talk Hop creep is when amylase enzymes present naturally in hops begin to break down longer unfermentable carboyhydrates into fermentable ones after dry hopping A presentation was given at CBC (and I believe the same one at NHC) showing a chemical anylsis demonstrating a change from larger polysaccharides into maltose in finished beer
Hops in Stouts | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . Everything I had read said all the flavor and aroma would be gone with a 60 minute boil but it makes sense that if that is the only hop in the beer some of the flavor would still be there With a later hop addition I can see where that would cover up anything left by the bittering hops Thanks for the advice
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
Spectrum hops | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . It definitely adds a lot of hop pop, but will also coat your fermenter in sticky, oily mess that takes a fair bit of effort to remove I would advise against replacing all of your DH with Spectrum Generally they advise a roughly 50 50 split, so in your case (assuming a 4oz DH) you would probably want an ounce each of Amarillo and Centennial
Dry hopping without cold crashing? - Homebrew Talk In my experience, when dry hopping loose, the cold crash doesn’t help much anyway It doesn’t seem to help the hop particles fall like it does for other things in suspension Reducing the hop burn just takes time regardless of cold crash when dry hopping loose I dry hop in a bag now and just flush with CO2 after
hops for a pale ale - Homebrew Talk I would like to do a pale ale next and am wondering what a good hop selection would be Alot of recipes call for cascade hops for bittering,flavoring, and aroma or centennial Are these the best to use or does anyone have any other suggestions I plan on maybe steeping 60 lovibond crystal and using 5-6lbs of dme Any thoughts would be great
What is the best temperature for dry hopping? - Homebrew Talk Acho que depende de quando e como também Fermento em um barril e purgo um segundo barril no qual a carga de dry-hop (e algum metabissulfito) foi colocada, giro e depois transfiro para o lúpulo Tubos de imersão flutuantes ao redor E então beba rapidamente Manter a cerveja gelada neste ponto retarda o envelhecimento
Harsh bitterness from dry hopping - Homebrew Talk It's strange you get hop burn ( if hop burn at all - you also mention the beer lacks aroma, which is what dry hopping should amplify - so maybe oxidation aswell?) with that little amount of hops in the dry hop I've dry hopped ( 5-5 5 gallons ) bigger batches than you, with anything from 150 to 250 gr of hops and have not experienced hop burn