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Uhmm,

Ok, I normally use hops in Ounces or Milligrams, I never thought to use them in Cubic Centimeters.

Then again, I must be missing something

Dogger

Dogger Dan wrote:Uhmm,

Ok, I normally use hops in Ounces or Milligrams, I never thought to use them in Cubic Centimeters.

Then again, I must be missing something

Dogger

I think he means can he dry hop the saaz during Cold Conditioning

Ahhhhhhh.

Thank you NT

I wouldn't, but I am not big on tossing in things after I have boiled my wort. Just me though. Others have spoken to the sanitary conditions of hops before this and some worry, some don't.

Maybe make a tea up using the coffee plunger and add that?

Any other thoughts?

DOgger

I dry hop all the time when I rack then CC. Use between 10-15 grams usually Halletau or Goldings . I just put the hop pellets in a cup , pour boiling water over them like Im making a cup of tea , let it sit for 3 minutes and pour it in the CC cointainer . gives the finished beer a bit more flavour and aroma.

Dogger Dan wrote:I wouldn't, but I am not big on tossing in things after I have boiled my wort. Just me though. Others have spoken to the sanitary conditions of hops before this and some worry, some don't.

Hops do not carry infections and therefore dry hopping should be no risk to your booze...

...at least, so speaketh thy Guru John Palmer

http://www.howtobrew.com/section1/chapter5-1.html

I have dry hopped in secondary a number of times. Never had any microbiological issues.

Just chuck them in. Since the sugar has mostly fermented out, there isnt much food for any bacteria, even if there are some on the hops. The alcohol and pH of beer makes it hard for other nasties to live too.

I would argue that anything that grows in dirt and has chemicals and shite sprayed on it can carry anything to your brew from surfacial clinging.

Papazian feels that it can be an issue as well

As a personal note, I have never had problems from my hops either and I used to dry hop alot. I got out of it because I was having issues with the spent hops and the trub down the road imparting off flavours which is why I filter a good chunk of it out as I transfer into my fermentor

Dogger

Dogger Dan wrote:I would argue that anything that grows in dirt and has chemicals and shite sprayed on it can carry anything to your brew from surfacial clinging.

For cones, I'd agree, but I imagine pellets go through a fair bit or processing though...

...having said that, I don't understand the purpose of dry-hopping... other than the fact that it is "simple". You are really not releasing any of the flavour and aroma of the hop if you don't boil or steep it... so you end up having to use quite a lot of hops in order to get much effect. And, as you mention, you end up with some rubbish in the trub.

I have wondered what the impact of adding hops very late in the fermentation might be... say, shortly before bottling. Boil a small amount of aroma hops and then put the strained water into the fermenter. Would doing this just before bottling guarantee that the hops aroma was prominent just as you crack open the beer?