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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * December 9, 2003 * Dry hop, or not? < Previous Next >

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Ken Durning (68.98.41.106)
Posted on Wednesday, November 26, 2003 - 05:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am brewing an snpa clone recipe today that calls for.5 oz cascade at flameout, and .5 dry hopped. According to SN's site, this brew is not dry hopped. Should I just add the extra .5 oz at flameout, or do you guys think it would benefit from dry hopping?
If I do dry hop, do I just through the pellets into the secondary, or should I sanitize them first?
Also, does the beer need to be racked again after dry-hopping, or just bottled?

Thanks,
Ken
 

big earl (209.222.26.27)
Posted on Wednesday, November 26, 2003 - 05:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would dry-hop it,, dry hopped flavor and aroma is most impressive

put your pellets in a "hop-bag" and you can rack strait to bottling bucket,

haha, don't even try to sanitize your hops, I do sanitize my hop-bags
 

Shawn Duggan (12.25.1.162)
Posted on Wednesday, November 26, 2003 - 06:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My current version of SNPA uses 2 oz at flameout and I dry hop 1 oz. I sometimes keg with an ounce in the keg too.

I don't worry about sanitizing my hop bag. I just make sure its clean. After fermentation the alcohol in the beer should protect it. No infections yet.
 

Hophead (167.4.1.38)
Posted on Wednesday, November 26, 2003 - 06:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dry hop, toss pellets in keg (they'll sink in 2-3 weeks) then transfer with racking cane to bottling vessel, add sugar, bottle.
 

Mike Mayer (64.12.96.42)
Posted on Thursday, November 27, 2003 - 04:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dry hop it!!
 

Martin Stutz (216.113.24.50)
Posted on Thursday, November 27, 2003 - 06:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was at Magic Hat Brewery in Burlington, VT this past weekend (we had an awesome personal tour with the brewmaster!), and during the tour the assistant brewer tossed the dry hops into the primary fermenter. It had been fermenting for about 2 days and still had a thick (but receeding) krausen.

I was thinking of doing just that for my next bitter.

Has anyone here ever tried this ? What were the results ?

Martin
 

Donald M. Lund (152.163.252.67)
Posted on Friday, November 28, 2003 - 12:33 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I recently made a SNPA clone and dry hopped both the aroma and finishing Cascade (one oz. total). Turned out really well, I think dry hopping adds the perfect touch to pale ales.
 

Chuck Denofrio (64.135.203.42)
Posted on Friday, November 28, 2003 - 02:13 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Don I agree, 1/4 to 1/2 dry hopping is my taste.

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