johng12 Posted December 15, 2010 Share Posted December 15, 2010 Hi all, after a visit to the local HBS yesterday the owner gave me a quick tip while talking about dry hopping. Instead of opening the lid and risking infection simply crush your amount of hops and use a cone shaped device ( can't think of the proper name atm ) and drop into the fermenter. Has anyone done this before? and does the brew hold the hop aroma better after fermentation rather than during. After dry hopping from the start im going to try this as im hard pressed to see the effects of the dry hopping in the finished beer. Worth a try and a bit safer than opening the lid which im a bit paraniod about doing. Thoughts? Link to comment Share on other sites More sharing options...
JohnS12 Posted December 15, 2010 Share Posted December 15, 2010 Interesting idea,never heard of this before and it should work,too extend the idea further maybe drill a hole at a larger size and use a cork as to seal and when ready drop the hops through the hole and reseal. It maybe easier to do this? Link to comment Share on other sites More sharing options...
Stewie Rivers Posted December 18, 2010 Share Posted December 18, 2010 I am interested in the answers to this. I`m about to put down a lager and want to dry hop. I have the hops in tea bag form and wonder whether I should open the teabag and drop the hops in in free form or just drop the teabags in as is? Link to comment Share on other sites More sharing options...
PB2 Posted December 18, 2010 Share Posted December 18, 2010 The brew already has some level of spoilage oranisms and the risk of further infection when removing the lid to add hops is low. Hop pellets don't always settle out properly either [pinched] - I recommend the chux method. Link to comment Share on other sites More sharing options...
johng12 Posted December 18, 2010 Author Share Posted December 18, 2010 The coopers real ale im brewing at the moment is on its 6th day, i have about 12grams of pride of ringwood hops in the fridge so in a couple more days i will try this idea out, let you guys know what the result is after tasting. Link to comment Share on other sites More sharing options...
johng12 Posted December 19, 2010 Author Share Posted December 19, 2010 Update: i dry hopped about 10 grams into the real ale today which had no boiling hops added. PB2 can confirm but this kicked started fermentation again as the airlock started again slowly. Don't know whether it's to do with some air getting into the brew but will update in the next couple of days. Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 20, 2010 Share Posted December 20, 2010 Ignore the airlock John. You may have airlock activity when fermentation and you may have no airlock activity when fermentation is in full swing. Everything sounds good. Let us know how it turns out. Link to comment Share on other sites More sharing options...
Trusty1 Posted December 20, 2010 Share Posted December 20, 2010 I wouldn't have thought that introducing another implement (the funnel) would decrease the (already low) risk of infection. Plus by opening the lid (or better still removing the glad wrad) you can introduce your hops to the FV wrapped in a chux or similar as advised by PB2 or hop bag etc and reduce sediment in doing so. I haven't used the chux method yet but will be next time I brew with hops. In the past I have just added them to brew loose and allowed them to settle while conditioning over time. However, not all of the hop pellets always settle as sediment, and while this doesn't bother me, others occasioanlly get to drink my creations[pinched] and sometimes aren;t that keen on floaties. Whatever floats your boat, though. Link to comment Share on other sites More sharing options...
PB2 Posted December 20, 2010 Share Posted December 20, 2010 The addition of hop pellets offers nucleation sites for the CO2 to break out of solution. Hence, the appearance that fermentation activity has increased... Link to comment Share on other sites More sharing options...
johng12 Posted December 20, 2010 Author Share Posted December 20, 2010 Thanks for the input guys, i'll see how it settles out when bottled may have to take another approach next time. I'll probably give it another 4-5 days in the tank depending on time near xmas hopefully works out well Link to comment Share on other sites More sharing options...
Stinger Posted December 21, 2010 Share Posted December 21, 2010 I would bash them in, no way like giving it a go to experience it first hand. Just remember that you are better off going a hop variety with more flavour/aroma profile as without boiling there should not be much of a bitterness kick... Link to comment Share on other sites More sharing options...
PB2 Posted December 21, 2010 Share Posted December 21, 2010 Welcome to the Brewers Guild, Stinger (aka Mr 2000th) [biggrin] Link to comment Share on other sites More sharing options...
johng12 Posted January 3, 2011 Author Share Posted January 3, 2011 I taste tested this Real ale after 9 nine days, the dry hoppin g for a week after fermentation is much more evident than when added from the start. What i did not mention is that i added half a teaspoon of grinded sea salt. After 9 days you might be mistaken to think this was about 3 weeks old. NIce young beer. Bittering will mellow given some time. Link to comment Share on other sites More sharing options...
DutchJT Posted January 3, 2011 Share Posted January 3, 2011 okay I'l bite,whats with the ground sea salt? Johnt3 Link to comment Share on other sites More sharing options...
johng12 Posted January 4, 2011 Author Share Posted January 4, 2011 Just thought i'd add them in to see any effect. Link to comment Share on other sites More sharing options...
philw Posted January 8, 2011 Share Posted January 8, 2011 Just thought i'd add them in to see any effect. did it make a difference Link to comment Share on other sites More sharing options...
johng12 Posted January 9, 2011 Author Share Posted January 9, 2011 Its hard to tell really, i guess small quantities for 23litres. May not come out in taste. Link to comment Share on other sites More sharing options...
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