Comments on: Dry Hopping: Enhanced Hops Aroma

By: Dry Hopping Suggestions - Home Brew Forums

Dry Hopping Suggestions - Home Brew Forums — Fri, 03 Feb 2012 23:43:40 +0000

[...] at this link, maybe it will help you with question! http://www.beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/ __________________ Primary: Wild Hoss Java Stout Secondary: Green Flash Imperial IPA 12g Bourbon [...]

By: Homebrewing Chef

Homebrewing Chef — Tue, 17 Jan 2012 16:25:13 +0000

When I have dry hopped my Belgium Black IPA in the past I have used 4oz of Citra and man it gives it awesome aromas that are lost in the last 5-10 minutes of the boil. I am transfering a version of my BBIPA today after 5 days in the primary and will be dry hopping this one with Zythos or Flaconer’s Flight (can’t find citra). After 14 days or so I’ll transfer to a tertiary just to clarify the beer for 2-3 days then keg. I’m also brewing the same beer today with a few changes! Happy brewing!

By: Triple Rock & Beachwood Breweries invite homebrewers to collaborate on Laurel IPA | Batch-22

Mon, 02 Jan 2012 16:05:34 +0000

[...] Columbus pellets (14.0) for 10 minutes * 0.5 oz. Amarillo pellets (9.6% AA) at flameout/whirlpool * Dry hops: 1.3oz each Amarillo, Centennial, and Summit pellets for two [...]

By: Stone 15th Anniversary Escondidian Black IPA Review

Stone 15th Anniversary Escondidian Black IPA Review — Mon, 19 Dec 2011 21:07:00 +0000

[...] malt also balances out the fruitiness of New Zealands Nelson Sauvin and Pacific Jade hops used for dry hopping. The resulting beer is still very hop forward but the complexity of the malt and the variety of [...]

By: Mark Kazanoff

Mark Kazanoff — Tue, 22 Nov 2011 03:27:20 +0000

I used two ounces of pellet cascade for 14 days in my secondary of a big red ale, I hopped with a 4 hop schedule. Tasted what was left in the bottling bucket AWESOME. Great aroma, tasty, can’t wait for it to condition. Next time will use a hop bag. Had to use cheese cloth and a strainer to remove the hops.

By: omar

omar — Sat, 27 Aug 2011 04:29:44 +0000

Hello Brad:

I am writting from Mexico, I am a homebrewer and i read all the tips that you post in your site, is very interesting the things that you say about homebrewing. I was reading about dry hopping, is very interesting, I will try in my next experiment!!!
Cheers!!!
Omar

By: International #IPA Day

International #IPA Day — Wed, 03 Aug 2011 20:07:15 +0000

[...] When combined and/or added to the beer, either in the boiling process or during fermentation (dry hopping), they add a fresh, floral, and bitter component. Hop’s are what make every IPA slightly [...]

By: AAAHHH! Help me solve Band Aid Taste - Page 3 - Home Brew Forums

AAAHHH! Help me solve Band Aid Taste - Page 3 - Home Brew Forums — Fri, 24 Jun 2011 02:17:53 +0000

[...] Originally Posted by weirdboy I know this is the "common wisdom" but I disagree with this. If you think dry hopping adds no bitterness or flavor, I suggest an experiment where you take something like a cream ale or blonde and dry hop it for 1 week with 4-6 oz of CTZ. Be sure to keep some with no dry hopping so you can compare. Then, plug your nose and taste them side-by-side. Some very residual bitterness could result from alcohol emulsion, but the overall IBU would be insignificant for bittering. Plugging your nose makes no difference because the bitter is not olfactory is not connected to smell. http://www.beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/ [...]

By: New Beer « Goffzilla!

New Beer « Goffzilla! — Thu, 19 May 2011 01:58:00 +0000

[...] learned this past weekend that dry-hopping or adding hops to the end of the boil adds aroma to the brew, and this beer is no exception. The first thing you smell is an intense hoppy aroma. [...]

By: New in DC: House in Session Ale » We Love DC

New in DC: House in Session Ale » We Love DC — Fri, 01 Apr 2011 02:48:43 +0000

[...] Meridian Pint, and brewed at Schlafly in St. Louis, House in Session is an American session ale, dry-hopped with Amarillo and Simcoe hops, and coming in at 4.2% ABV. At ChurchKey, House in Session is also [...]

By: Rob

Rob — Thu, 03 Feb 2011 21:07:37 +0000

I dryhop with high alpha hops like citra, simcoe and amarillo with no problems. I actually prefer them to the low alpha varieties. Almost every A+ craft IPA on the market is dry hopped with either citra or simcoe.

By: Brad Smith

Brad Smith — Thu, 20 Jan 2011 15:58:10 +0000

Hi,
No – dry hopping should have no effect on your SG or ABV. Adding dry hop oils does not alter the yeast fermentation or the SG of the finished beer. Likely something else happened with your beer.

Brad

By: AO

AO — Thu, 20 Jan 2011 03:46:56 +0000

This is a late question on a very old post, but…
When dry hopping a beer, does it impact SG? My question is related to my first batch, I have religiously measuring sg, and it appeared to have stopped within range of my expected fg, and apparent attenuation is within range of the yeast, but I’m just wondering if my dry hop additions would have altered the sg that I was measuring, and skewed the ABV calculation.

By: Better aroma in a Stout? - Home Brew Forums

Better aroma in a Stout? - Home Brew Forums — Tue, 18 Jan 2011 13:51:33 +0000

[...] You could add saaz hops at the flame out or add dry hops in the secondary. Both methods would provide a very good aroma without adding bitterness. http://www.beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/ [...]

By: First Brewday of 2011 « NARBREW

First Brewday of 2011 « NARBREW — Mon, 10 Jan 2011 05:15:57 +0000

[...] beer is derived from the endless addition of Nugget hops through the entire brewing boil, I am also Dry-Hopping with cascade hops in about a week. I may even add more yeast if my Gravity isn’t where I [...]

By: Beer Review #5: Hop Stoopid Ale + Holiday Beer Update - Beer & Coffee - Curated by David Hilgier

Thu, 09 Dec 2010 15:09:59 +0000

[...] sampling it. Additionally, as we’ve got a new Oak Aged IPA fermenting. Pictured above just after dry-hopping, we’ve also added some oak chips to it and will let it sit on those just prior to our January [...]

By: Dry Hopping « Brew Log blog

Dry Hopping « Brew Log blog — Fri, 25 Jun 2010 15:51:42 +0000

[...] June 25, 2010 Leave a comment Go to comments http://www.beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/ Categories: hoppy IPA, hops, techniques Comments (0) Trackbacks (0) Leave a comment [...]

By: Boundary Beer in Seattle This Week! « Bellinghams Best Beer

Boundary Beer in Seattle This Week! « Bellinghams Best Beer — Tue, 11 May 2010 21:34:44 +0000

[...] continues with this exciting beer brewed with German Tradition hops. Our brewers have double dry hopped this single hop special for the Latona…so definitely stop by for a taste of this rare brew! [...]

By: Generic hops question - Home Brew Forums

Generic hops question - Home Brew Forums — Thu, 15 Apr 2010 13:28:36 +0000

[...] hopping adds to the beer's aroma. There's a pretty good overview in this article. __________________ ~ Here's to you, here's to me, and if we ever disagree, to Hell with you [...]

By: To dry hop or not dry hop? - Home Brew Forums

To dry hop or not dry hop? - Home Brew Forums — Tue, 23 Mar 2010 05:50:05 +0000

[...] bittering, it'd be a waste to use them for dry hopping, Cascades, Centennial, Amarillo, etc… From brewsmith: [...]

By: Brooklyn Lager | Beer-Geek, Dude. Beer Reviews, beer research, love and save the ales

Fri, 12 Mar 2010 05:04:52 +0000

[...] of a lager, but hey, I love the hops. All of these hop notes come from dry-hopping the beer. Beersmith says, “Real hopheads will tell you that in addition to boil and late hop additions, adding dry [...]

By: Brewing my first beer

Brewing my first beer — Sat, 13 Feb 2010 09:05:15 +0000

[...] bitter flavor. Often you can smell the hops in beer, especially if the brewer uses the process of dry hopping. Here’s a picture of Dan’s boiling pot. I believe it holds 5 gallons, so it’s [...]

By: rand(Andy Trommer) » Blog Archive » Coffee and Beer

rand(Andy Trommer) » Blog Archive » Coffee and Beer — Mon, 01 Feb 2010 03:11:51 +0000

[...] hints, Rick convinced Ethan and I to do an IPA next. While the overall process was similar, the dry-hopping stage was a fun addition. The conditioning is far longer than the other beers we did, and [...]

By: overcarbed.com - your homebrewing and beer destination

overcarbed.com - your homebrewing and beer destination — Wed, 11 Nov 2009 17:15:52 +0000

[...] after reading about it’s unique production in brew like a monk (it is dry-hopped and local wild yeasts including brett are added during secondary fermentation), I figured I could [...]

By: Old Engineer

Old Engineer — Fri, 26 Jun 2009 15:20:42 +0000

O ye purists – whyfor art thee feared?

I, a beginner, bunged a handful of Sauvin Nelson loose leaf into my serving keg and happily enjoyed the odorous result in complete ignorance of bacterial contamination risks (and filtration problems).

If I was going to produced a thousand pints mostly for the consumption of others, I suppose it would be necessary to ‘think safety’. But small batches for domestic consumption, who cares what happens? You can always accelerate your drinking to destroy the evidence.

By: kickbooty

kickbooty — Mon, 15 Jun 2009 20:20:59 +0000

Thanks for the advice. I have an IPA going right now. I’ll probably go with adding my loose leaf hops in a secondary and use a screen on the dip tube. I love your Beersmith software program Brad – it has made my brewing experience so much better! At least 3 of my brew buddies rely on it also. Cheers – Gil

By: Brad Smith

Brad Smith — Tue, 10 Mar 2009 00:34:22 +0000

In general dry hopping is considered safe as hops are naturally antibiotic (in fact, hop oils in beer help to preserve it). I’ve never heard of anyone getting an infection just from dry hopping. However if you want to take additional precautions, I see no problem with that either. However I would not recommend boiling the hops since that will boil off many of the delicate aromatic oils you are trying to capture with this technique.

By: TiBrew

TiBrew — Mon, 09 Mar 2009 17:32:39 +0000

As far as dry hop sanitation goes, is it considered safe to drop in hop pellets with no sanitation steps as hop pellets cannot be assumed to be sanitary? What if you put the hops in the microwave for 10 seconds prior? Or what if you put just a fraction of an ounce of near boiling water on the hops immediately before adding to secondary? I’ve had perfectly good beers go sour in the secondary with dry hops. My sanitation techniques are constant for each carboy, so I narrowed it down to the hop addition. Good article, too, by the way.

By: Got Cabin Fever? «

Got Cabin Fever? « — Sat, 15 Nov 2008 22:53:49 +0000

[...] hardy meal as well as your favorite spicy dish. However, with it’s cold conditioned, smooth, dry-hopped flavor, Cabin Fever is very satisfying all by itself. Come in from the cold and grab a taste of [...]

By: Dry hopping? What is it, why do it? - Home Brew Forums

Dry hopping? What is it, why do it? - Home Brew Forums — Fri, 03 Oct 2008 01:25:46 +0000

[...] you can taste it! Here’s some words on it from the "pros": BYO – Dry Hopping: Techniques Dry Hopping: Enhanced Hops Aroma | Home Brewing Beer Blog by BeerSmith __________________ Broken Leg Brewery "God have mercy on the man who doubts what he’s sure [...]

By: riverswillbeer

riverswillbeer — Tue, 01 Jul 2008 02:11:17 +0000

Awesome info. I am absolutely going to try this. Thanks

By: Brad Smith

Brad Smith — Fri, 23 May 2008 05:51:11 +0000

Wahoo,
Thanks – I really appreciate your feedback. I did not cover keg hopping as well as I should have. Keg hopping does generally take less hops (perhaps 1/2 as much) due to the longer exposure time. I agree that I’ve not had a problem with grassy flavors either, and I appreciate your tips on keg hopping. — Brad

By: Wahoo

Wahoo — Thu, 22 May 2008 13:16:36 +0000

There are few things in my experience I have seen that disagree with what is here. I think 1-2 oz is a large amount of dry hops, and for a style like a bitter or even a reasonable gravity pale ale, 1/2 oz will give you a moderate, but obvious dry hop character. If one is dry hopping in primary or in secondary but then conditioning in the keg, then 1 oz is probably preferable.

My prefered way is to dry hop in the serving keg. Interestingly, I also do NOT get grassy flavors when I have left the hops in too long. I do however get a very grassy note for the first few days, which fades leaving an awesome hop character.

Hops in the keg can pose several problems in terms of clogging the dip tube (“out” tube).

Solutions I have seem include:
- Leaf hops in a muslin bag.
- Pellet hops in a stainless steel “tea ball”
- Leaf or Pellet hops in a nylon bag (I have not used this method)
- Loose hops with a Sure Screen on the dip tube.

In my experience the last option is the best as it gives the best dry hop character with the least amount of sediment.