dry hopping?tweeking?

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yeastinfection

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Hi guys, ive searched for this and came out more confused than i was before i started.
ive just done a wherrys and bought another as it was on offer.
id like to add some hops ,i have some (read as 90g) left over from trying clibits simple ag brew.
my queastion is how is it done .
would i just add hops to fv at the start? or boil it for 15mins and add it when mixing water with the extract? matbe i add it 2days before bottleing?
i really dont know-is there a right way or a wrong way of doing it?
oh allso does the variaty of hops make a difference?
many thanks in advance.
 
The general guidance for dry hopping seems to be to add them after the initial fermentation activity has slowed down (after the first 2-3 days) as the yeast can drive off the hop tastes you're trying to add. Other than that, I don't think there are any hard and fast rules. The Festival kits I've brewed which come with dry hop additions (all very good btw) recommend adding 5 days before bottling. I've also read that the hop flavour is more pronounced the later they're added.
 
Yeast, I bottled a Wherry two weeks ago, I'd added extra fermentables to bump up the ABV, a tin of golden syrup, I also made a hop tea from 15g of German Cascade hops that I boiled for 15 minutes. Boiling the hops sterilises everything so there's no worries there. If I'm going to dry hop, ie add the hops to the FV four or five days before bottling I boil the muslin bag and the stone I use to weigh it down for fifteen mins then I add the hops from a sanitised bowl then using sanitised tongs I gently slip the bag into the FV opening the lid for the shortest time possible. I tried my first bottle two weeks after bottling and its tasting gorgeous.
 

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