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Hop additions.
Posted: Wednesday Jul 23, 2008 7:32 am
by 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.
Re: Hop additions.
Posted: Wednesday Jul 23, 2008 9:07 am
by 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
Re: Hop additions.
Posted: Wednesday Jul 23, 2008 5:46 pm
by 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.
Re: Hop additions.
Posted: Wednesday Jul 23, 2008 8:41 pm
by 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.
Re: Hop additions.
Posted: Wednesday Jul 23, 2008 8:44 pm
by timmy
And mine....
I've never had an infection from dry hopping. Hops are a preservative anyway.
Re: Hop additions.
Posted: Thursday Jul 24, 2008 6:04 am
by gregb
The question of infections from dry hopping came up in
this thread.
gregb wrote: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