When to dry-hop while pressure fermenting - Homebrew Talk Brewed morebeers hop blonde yesterday, all grain for the first time I think it went okay My question was on the timing of dry hop additions while pressure fermenting Recipe states to dry hop in secondary fermentation, 3-5 days I'm keg fermenting and don't plan on doing a secondary
Best practice for purging headspace during after dry hop I ferment and dry hop in a corny keg with a floating dip tube I'm planning to make a beer with 24 oz of hops (12 oz hop stand and 12 oz dry hop), so I REALLY don't want to mess it up with oxidation My plan is to continuously purge the headspace with CO2 while adding the dry hops, then do more
Dry hop before or after cold crash - Homebrew Talk I've heard mixed things regarding when to dry hop with respect to cold crashing Some have suggested that cold crashing after your dry hop will take a sizable chunk of your dry hop out I've seen others say that is not true, and doing your dry hop after cold crashing simply introduces more haze
Vic Secret hop pairing - Homebrew Talk Nice citrus fruity hop flavor What's interesting is the batch I came in behind that with was an all vic secret pale ale, and had same amount of vic secret in the dry hop (2 oz) No bite whatsoever and was a complete tropical fruit bomb Maybe the fruitiest beer I've made Obviously different grain bills
Best NEIPA hop combos - Homebrew Talk Just wondering what are some of the best combos out there for a NEIPA, such as: Amarillo citra mosaic Etc I am trying to come up with a good but diffent combo, one that works, but not copied from other recipies already posted I was thinking of maybe a warrior nugget bittering, with
To Get a Hop Spider or Not? - Homebrew Talk The hop spider can restrict flow similar to using a screened funnel when transferring wort to a carboy for instance Not nearly as much as there is more surface area on the cylinder vs the flat screen
LOB Alternative To Dry Hopping: Making A Hop Tea or DIY Hop Extract . . . Hot water, say putting the hops into the coffee hopper and making a pot of hop "coffee" would extract unwanted bitterness However, with the cold brewing process we'd extract the desired hop essence we seek This is an interesting idea and I need to research it
Hop Stand temperatures and times - Homebrew Talk Here's the short version: how long should a hop stand be at two hundred degrees? How long at 175? Which is better (or how do the results differ)? One of the things that I'm trying to do this year is stabilize all my processes and then manipulate my beers through ingredients and temperatures