Author Topic: Dry Hop question  (Read 13127 times)

Offline tom_hampton

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Re: Dry Hop question
« Reply #15 on: October 17, 2012, 05:26:08 PM »
@Phil: I assume you are meaning how many marbles.  I never really weigh them.  I just toss in a handful or so in each addition.  A single nylon is plenty large for 4 ounces of WHOLE hops...which are much bulkier than pellets.

@Humble: For pellets, it might not make as much flavor difference. But, I use whole hops almost exclusively.  They tend to float indefinitely.  Regardless, the part that is floating on the surface is not exchanging as much with the beer. 

Second, I dry-hop in the keg.  So, the bags help to keep the material from clogging my serving lines.  The "floating" problem is exacerbated by bagging the hops.  It keeps them clumped together and adds to their buoyancy. 
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Offline philm63

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Re: Dry Hop question
« Reply #16 on: October 18, 2012, 04:40:34 AM »
@ Tom: So if you are putting 4 oz of whole hops in the keg, is it even necessary to rack to a secondary for dry-hopping? This would save a step, less cleaning/sanitizing, less opportunity for infection/aeration, etc.
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Offline tom_hampton

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Re: Dry Hop question
« Reply #17 on: October 18, 2012, 07:18:49 AM »
Exactly. I rack straight from primary into the keg and toss in the hops. I can't remember the last time I put a beer into a secondary... 2009 maybe?
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
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Offline Wingeezer

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Re: Dry Hop question
« Reply #18 on: October 18, 2012, 07:33:29 AM »
Exactly. I rack straight from primary into the keg and toss in the hops. I can't remember the last time I put a beer into a secondary... 2009 maybe?

Just curious,  if you don't use a secondary at all, do you get much sediment in your keg?  If you were to dry hop with pellets in a weighted bag in the keg, does much hop debris manage to escape the bag?  No problems with beer pickup tube getting plugged? 

So far, I have always used a 6.5 gal carboy as a primary, then a 5 gal as secondary and finally to the keg.  If I dry hop, I have done it in the secondary but found that I got quite a mess due to lack of headspace, so last time I dry hopped in the primary and that seemed to work ok.

I am thinking about maybe trying a batch with just primary, then keg, and dry hop in the keg as lots of folk seem to be happy with that.

For now though I still seem to get an awful lot of trub into my primary and that is why I also like to use a secondary - I need to work on that problem maybe before eliminating the secondary.   I tried a bazooka filter in my boil kettle but it just plugged up so I stopped using it.   Maybe I will try using a hop bag in teh boil kettle and then try the bazooka filter again for just the coagulated protein.

Brian.

   

Offline tom_hampton

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Re: Dry Hop question
« Reply #19 on: October 18, 2012, 08:29:35 AM »
Nope. Almost none. I used to use paint strainer bags... Which work fine for whole hops, but don't do as well for pellets. Since I switched to stocking, hop matter is a non issue.

Trub in the primary is not a reason to secondary.  I don't know what the secondary is supposed to do about trub from the boil kettle.??

A bazooka won't do anything for pellet hops or hot break.  I use a bazooka, but I use whole hops which cover the bazooka and act as filter material for smaller bits.  Maybe look at a hop stopper.

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Offline philm63

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Re: Dry Hop question
« Reply #20 on: November 02, 2012, 03:43:01 PM »
I just realized, looking at my 4 (1 oz) bags of whole-leaf hops I plan on dumping into the keg on my black double IPA, that these bags look big and fluffy, leading me to believe there will be a fair amount of buoyancy.

A handful of marbles must have a specific weight - what approximate weight might one expect to be capable of adequately sinking a nylon stuffed with 4 ounces of whole-leaf hops?

The reason I ask is I have stainless steel ball bearings I plan on using in place of marbles, each weighing in at 67g - how many of these would be approximately equal to one of your "handfulls" of marbles?
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Offline tom_hampton

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Re: Dry Hop question
« Reply #21 on: November 02, 2012, 04:48:03 PM »
1 ounce per ounce would be more than enough.
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Offline MikeinRH

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Re: Dry Hop question
« Reply #22 on: November 04, 2012, 07:24:45 AM »
Tom - Why don't you carbonate right away after racking to a keg? I was taught that any air left in the keg after racking can cause oxygen contamination. In fact, I lost one by not carbonating right away. I'm interested in dry hopping in the keg. I suspect whole leaf hops will leave less residue/hop matter that will get sucked up the dip tube. Up to this point in my brewing career, my experience has been that the most flavorful pour has always been the first. And the clearest poor has always been near the end of the keg. I've never had success with using marbles to weigh down a hop bag in a secondary. I've used a 30" sanitized stainless steel BBQ skewer that simply pushes and holds the hop bag at the bottom until finished. I leave the skewer in the carboy. I suppose I could do the same thing in a keg.

Offline tom_hampton

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Re: Dry Hop question
« Reply #23 on: November 04, 2012, 09:59:01 AM »
I don't carbonate, but I do purge.  So, oxygen is not a problem.

I don't carbonate until I'm done with dry-hop additions.  Many of the hoppy beers that I make have multiple dry-hop additions...eg. Pliny (elder and younger).  Try a few ounces of hops to a carbonated beer....you'll see why I don't carbonate until I'm done doing that.  You'll end up with a gallon of foam on the floor before you can get the keg lid sealed.

Yes, I'm sure a bbq skewer would work just fine. 
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

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Offline MikeinRH

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Re: Dry Hop question
« Reply #24 on: November 06, 2012, 09:34:01 AM »
Ah. I don't dry hop very often. That might change, however. I'm looking at getting a conical fermenter.

Offline tom_hampton

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Re: Dry Hop question
« Reply #25 on: November 06, 2012, 10:42:41 AM »
I've given up my lust for conicals.  Too pricey for the functionality you get. 

I've got a good system using plastic primaries and corny kegs.  I can easily primary 4 different beers at a time, then move to kegs for storage, aging, dry-hopping, and secondary fermentations (brett, etc).

-tch
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
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Next Up: PtE(1.1), Belgian Dubbel?

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Offline mbg-bs

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Re: Dry Hop question
« Reply #26 on: November 06, 2012, 12:19:38 PM »
I don't carbonate, but I do purge.  So, oxygen is not a problem.

I don't carbonate until I'm done with dry-hop additions.  Many of the hoppy beers that I make have multiple dry-hop additions...eg. Pliny (elder and younger).  Try a few ounces of hops to a carbonated beer....you'll see why I don't carbonate until I'm done doing that.  You'll end up with a gallon of foam on the floor before you can get the keg lid sealed.

Yes, I'm sure a bbq skewer would work just fine.

After your dry-hop additions do you remove the bags before carbonation or just leave them in the keg?


Thanks,

Mike

Offline tom_hampton

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Re: Dry Hop question
« Reply #27 on: November 06, 2012, 01:20:11 PM »
Depends on my mood.  Vinnie says that the hop character begins to subside after 14 days, so he removes them.  I'm not sure my taste buds are good enough to discern that subtlety.  If I'm feeling retentive about it, then I will remove them....but, If I'm feeling lazy they just stay in the keg. 
R.I.P.:Belgian Blonde
On Tap: Apfelwein, Kolsch(v2), Pumpkin Ale, Belgian Specialty 
Aging/Storing: Coffee Porter, Chocolate Porter, Flanders Red, English Barlywine
Fermenting: Maggie's Altbier
Next Up: PtE(1.1), Belgian Dubbel?

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Offline Wingeezer

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Re: Dry Hop question
« Reply #28 on: November 06, 2012, 05:37:40 PM »
I don't carbonate, but I do purge.  So, oxygen is not a problem.

I don't carbonate until I'm done with dry-hop additions.  Many of the hoppy beers that I make have multiple dry-hop additions...eg. Pliny (elder and younger).  Try a few ounces of hops to a carbonated beer....you'll see why I don't carbonate until I'm done doing that.  You'll end up with a gallon of foam on the floor before you can get the keg lid sealed.

Yes, I'm sure a bbq skewer would work just fine.


Good thing I just read your comments on hops & carbonation!

I just kegged  a brew this afternoon and started it carbonating with an SS airstone using a carbonation lid. 

I had planned to have my first attempt at dry hopping in the keg using a knee high sock / pellets / dental floss  once the carbonation was complete  - probably tomorrow. 

Guess I'll wait and try it on my next batch instead  .....  but before carbonating!

A timely warning!

Brian.
 

 

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