Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through March 01, 2009 * Staged dry hopping < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 366
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Wednesday, February 11, 2009 - 06:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a double IPA in the primary, has been going 1.5 weeks. Bubbles continue at about 1 per 10-12 sec. I have two different dry hops I want to use, Chinook and Amarillo. Is there anything to be gained by doing them in stages? I could add the Chinook to the primary when bubbles slow down more. Leave it another 5-7 days (which will likely make about 3 wks total primary time), rack to secondary, and then add the Amarillo.
 

Hophead
Senior Member
Username: Hophead

Post Number: 2819
Registered: 03-2002
Posted From: 167.4.1.41
Posted on Wednesday, February 11, 2009 - 10:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Personally, I'd add some of each at both stages, with the majority going into secondary. I like those 2 for DHing, with columbus being me favorite.

Next time we barter stuff via snail mail, I'm in for a bottle of this stuff!



By the way, unrelated, kids actually liked the pure maple syrup, which I found surprising...
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 367
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Thursday, February 12, 2009 - 08:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I heard (unverified) that Vinnie Cilurzo dry hops in stages for Pliny The Elder. Is there anything to be gained by it? Maybe it allows each hop to achieve its peak without interference? Or can it result in losing some hop aroma?

A practical problem I have is that the secondary carboy neck is so small, that if I dry hop with a hop bag, I canít get the bag back out through the neck if I have a lot of hops. So I figured I would split them between my long primary and typical secondary.

I'll try to get a bottle to you, HH. Glad the syrup was well received.
 

Steve Jones
Advanced Member
Username: Stevej

Post Number: 612
Registered: 08-2001
Posted From: 199.190.8.13
Posted on Thursday, February 12, 2009 - 09:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I recently received a complementary copy of BYO, but didn't notice the date. It has an article about Stone Brewery and their beers (and 6 clone recipes by their head brewer - can't wait to try those). In that article they talked about staged dry hopping ... putting in one addition for 5-7 days, taking it out, then putting in another addition. The brewer talked about off-flavors from leaving dry hops in for more than a week ... he described the flavor as 'stemmy'.
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 368
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Thursday, February 12, 2009 - 11:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve, Ted Hausotter posted on his experiment regarding the off flavors from dry hopping too long.
http://hbd.org/discus/messages/1/46884.html?1233889838 He noted that 1 month vs. 5 days produced vegetal flavors. That's a big range, but that's another reason I wanted to pull the first stage out after 5-7 days, then do the second stage for a similar time in the secondary.

I have that BYO issue and will take a look. Thanks for the tip.
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 369
Registered: 03-2004
Posted From: 70.246.92.138
Posted on Friday, February 13, 2009 - 03:51 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I read the article; it's in the December 2008 BYO, p. 42. They indeed talk about multi-stage dry hopping where you dry hop 5-7 days, pull them out, and do it again. "The multi-stage infusion of hops adds up to a really intense fresh hop character." They did it on their 10th Anniversary Double Dry Hopped Double IPA with multiple types of hops. Stone's 10th is probably the best DIPA I have ever had--way better than their 100% Centennial dry-hopped Ruination IPA. Enough said, I'm definitely doing this!

They do note that it's best to wait until there is not much yeast in suspension, as yeast sucks up a lot of hop components. So I'll wait a few days after my last yeast rousing, then do the first stage.
 

brett matthews
Intermediate Member
Username: Brettj

Post Number: 348
Registered: 06-2004
Posted From: 124.150.119.230
Posted on Friday, February 13, 2009 - 07:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The Bluebird Bitter recipe that was dedicated the late Michael Jackson employed a multi stage dry hopping schedule. I brewed a 40 ltr batch and probably went a little overboard (I wanted something really hoppy and I got it!) I think with a deft hand the multi stage dry hopping would give a great result. I'm going to give it another shot this winter
application/vnd.openxmlformats-officedocument.wordprocessingml.document
Bluebird Bitter.docx (11.4 k)
 

Rob Westendorf
New Member
Username: Rob_westendorf

Post Number: 23
Registered: 12-2007
Posted From: 66.161.167.62
Posted on Friday, February 13, 2009 - 10:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vinnie Cilurzo gave a presentation at the NHC in Denver in 2007 in which he talked about sequential dry hopping. The talk was mainly about sour beers, but he spent some time on hoppy ones. If I remember correctly, he adds his hops sequentially, for five days at a time. He uses bags, so he can take out each set as he adds the next. He said the total effect was much greater than adding them all in one go, without the harshness/vegetal issues of leaving them in too long. I took a quick look at the website, and came across this for Pliny the Younger, "Pliny the Younger is hopped three times more than our standard IPA, and is dry hopped four different times."

Rob
 

Tex Brewer
Intermediate Member
Username: Texbrewer

Post Number: 372
Registered: 03-2004
Posted From: 216.203.59.252
Posted on Friday, February 13, 2009 - 11:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Excellent post, Rob. Verifies what I heard. Quadruple dry hopped? Wow. I love this board.
 

Dave Witt
Senior Member
Username: Davew

Post Number: 1251
Registered: 03-2003
Posted From: 68.57.245.38
Posted on Saturday, February 14, 2009 - 01:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tex,

I brewed probably my best IPA ever in '07. Almost an IIPA @ 1.072. For dry hops, I used 1 oz Simcoe pellets in the secondary for about 9 days after which I kegged it and added 1.8 oz of homegrown Centennials. The beer never had a "stemmy" flavor (even though the keg hops were in til the keg was empty) and was incredibly aromatic. Hey, this reminds me, I gotta do this again!