I'm brewing a NEIPA in a Kegland Fermzilla under 10psi of pressure, and I planned to have 2 dry hops without depressurizing or opening the fermentor. I have a tilt hydrometer in the fermentor and things have been going well so far - dropped from 1.06 to 1.026 in 4 days. The first dry hops I prepared in a bag containing a magnet so that I can pull away the magnet from the outside and drop the bag into the …
What is the best way to sterilize things like dry hops, spices or fruit before putting them in the fermenter? Some stuff you can obviously boil. But boiling hops, say, would defeat the purpose of dry-hopping it seems. Yet adding straight dry hops to the fermenter seems like a good way to get contamination.
The prevailing wisdom seems to be that dry hopping is for aroma only, and effects on flavor are assumed to be a matter of perception. (i.e. smell affects taste) However, while attempting to "fix" a beer that came out far too sweet, I have been looking into hop extracts, etc. While researching I came across this message: From a chemical point of view, dry hopping will extract all of the alpha and beta acids in hops. The humulones, lupulones and …
As title really - I just noticed a few different recipes, different sites and authors, that specify AAU for bittering and finishing hops, but dry hops just by mass. Is it because the amount is typically so much less that the variation in alpha-acid% for a given variety isn't going to make much difference? Or perhaps alpha acids just don't come into play without boiling?
I've been making a heather ale (so not of the usual process of making an beer wort). I got the Boadicea hops for aroma, but because I got them the day after making the wort (poor organisation on my part) I ended up just making a tea from about 30gms and then pouring in the whole tea and hops together before pitching the yeast, i.e. dry hopping. After a day the ale became cloudy and a foam formed on top …
For the homebrewer that grows and harvests his/her own hops; how best can one approximate the alpha acids in the hops they have? Is it worth it or should brewers stick to using home grown hops for aroma and flavor?
I'm 3 days into fermenting my IPA in a Fermentasaurus under pressure (if it makes a difference) and I've just taken a hydrometer reading, all better than expected. The beer looks beautiful and hazy, smells great and tastes mostly delicious already. However, there's a sharp, bitter afterflavor on it. Is this normal while it's fermenting for another few weeks, does that mellow out after a while? The reason I'm asking is because I am ready to start dry hopping but …
I am looking for some advice. I successfully completed a first all grain batch on the brewzilla (OG 1.048). Airlock activity ~every min at day 14 (yeast S-04 @ 18dc). Dry hopped loose (~80g total) on day 10. Should I just let go until no activity? How long is too long? What about the hops, how long can you dry hop for? Thanks
According to BYO malt absorbs roughly 1.04L of water per kg malt. Knowing this makes calculating things like mash and sparge water quite a bit easier. Is there a rough absorption rate for hops? I've searched round the web but cannot seem to find anything. I guess it may vary according to the hop size and density, but some rough figures will help with calculations like topping up water and rackable post-fermentation volume. Is there a difference between adding hops …
I’ve taken to making Cider and quite enjoy it. I now finalize my fermentation (temp controlled) at 1.015Gs before bottling or kegging. In the case of bottling I still prime with sugar and then test after two weeks - once I’m back at 1.015Gs I pasteurize the sealed bottles to halt fermentation. I am interested in hopping my cider now but I’m unsure of the process to follow. I imagine it’s all dry hopping, but what hops, for how long …
A lot of talk is about dry-hopping in order to bring out the aroma of hops lost during the boiling process. Could a similar approach be used for malt? That is, could the addition of crushed grains to the primary/secondary change the aroma profile of a beer? Of course, you would have to find some way of sterilizing the grains first (I don't know, steaming?) but would this work?. Has anyone tried it? Crazy thought for Sunday.
I have a question about the liklihood of oxidation during secondary fermenting. I'm brewing a NEIPA, second brew ever, from NorthernBrewer. OG 1.068, now 1.032 after 15 days in primary. Directions called for transfer to secondary for two more weeks (this was optional but I went for it). During transfer with siphon, all was going well until about half way through the 5 gallons, started getting lots of bubbles in the line. I think as the beer got more dense …
When measuring hops for dry hopping, do I need to sanitize the cup I put the hops in on my scale? I recently started buying hops in bulk and I've never had to weigh hops before pouring them into the fermenter.
I'm from Australia so we don't really have good access to Heady Topper, Treehouse or Trilium NEIPAs. I have been looking at the heady topper clone on byo.com -https://byo.com/recipe/alchemist-heady-topper-clone/ (Note: Paywall, recipe posted below) and notice it doesn't have oats or wheat. So my question - even though this is one of the originals, compared with today's and other progressions of the NEIPA, is this more of a DIPA or are other brewers just adding sweetness/haze with wheat and oats? …
This is kind of hard to explain, but I'll try. Ive got quite a nice flavoured, mostly chinook hopped beer in the fermenter, but I was wondering if I could add another dimension to the flavour with a dry hop if I wanted to add an extra depth of flavour to it. This might sound silly, but Id like the beer to taste like it does now, but perhaps end on a slight citrus note. Is this possible to do …
Hi me and my future wife are brewing a bunch of different beers for our wedding. Next up is an IPA so we are curious of how the dry hopping process works. I'm looking for do's and don'ts and also a description of the process from the fermentation until the finished product. Here are some additional questions. What types of hop are best for dry hopping? Can I bottle ferment after dry hopping for carbonation? Any help is appreciated!
My first batch, I followed a recipe using malt extract to create a West Cost IPA. The wording of the recipe made me invert the Hop additions... [Edit] Instead of: 2oz of Centinennial at 0mins left in boil 1oz of chinook at 10mins left in boil 1oz of columbus at 60mins left in boil I did : 2oz of Centinennial at 60mins left in boil 1oz of chinook at 50mins left in boil 1oz of columbus at 0mins left in …
So I'm looking through single hop recipes pretty much anywhere. When I came a across brewdogrecepies.com I was a bit surprised to find their dry hopping is pretty aggressive. Most of the recipes use 5-10 times amount of dry hop as any other recipe. https://brewdogrecipes.com/recipes/amarillo does serve as an example. 250g (9 US ounces) for a 20L (5 US gallon) batches for most hop varieties. Is this normal for single hop ales? I only use dry hopping for my single …
I brewed a DDH NEIPA recently and it was a great learning experience. I got the aromatics I was looking for but the flavor was bitter. The batch was bound to be wonky because of size limitations because I could only brew a 3-gallon batch on a stovetop. The final beer was SUPER cloudy and had some sediment in it and when bottling a lot ended up settling out of the beer. Primary fermentation was at 72°F then down to …