Hop additions.

[modo]

A quick question. Is it better to add hops in the last few minutes of a boil or to dry hop in the secondary racking vessel for 2 weeks. Because I have great bitterness but almost nil aroma in my beers.

[timmy]

I'd do both. For aroma the dry hop is better because the hop aroma's don't have to contend with all the activity in the primary

Cheers,

TIm

[modo]

Thank's Timmy. My local HBS man told me you will get an infection from dry hopping. He also keeps telling me not to go Ag. I think it's because he only has basic grains in small sizes.

[PaulSteele]

Sounds like my LHBS.

the brew will have enough alcohol and a low enough PH to be able to contend with small amounts of micro-organisms if its finished fermentation.

[timmy]

And mine....

I've never had an infection from dry hopping. Hops are a preservative anyway.

[gregb]

The question of infections from dry hopping came up in this thread.

I hit the books.....

First one, sounded supported.
"Experiments were done several years ago regarding this very issue and although some bacteria were found on whole hops, they were killed by the beer during dryhopping. Personally I have never had an infected beer in which the problem was due to dryhops."*

Second one, not overly scientific, but reassuring nonetheless.
"Don't worry about adding unboiled hops to the fermenter when you are dry hopping. Infection from the hops just doesn't happen."**


*Homebrewing Volume 1, AL Korzonas, page 83.
**How To Brew, John J Palmer, page 51.

Cheers,
Greg