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Dry hopping in Secondary fermenter

 
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OkieDokie




Joined: 31 Aug 2013
Posts: 191
Location: Oklahoma

Drinking: Electric ale, Weizen

Working on: Electric lager, American Amber Ale, Dirty Blonde


PostLink    Posted: Wed Sep 11, 2013 2:04 am    Post subject: Dry hopping in Secondary fermenter Reply with quote


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Being new to this I need to ask a basic question. Was ading the recipe on the American Amber Ale and noticed that there is an addition of dry hops in the secondary.

A couple of questions. Are the hops added in a hop bag? Which i think they are, but to clarify. And are they added to a brite tank during the clarify step or added to a second fermentation container? I would think that they need to sit for the recommended 10 days in a second container, and rhen trasferred to a brite tnak to clarify after the dry hops stage.

I am thinking on the right track?
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Sep 11, 2013 2:50 pm    Post subject: Reply with quote

There are many different ways to dry hop and everyone does it differently. There's no right or wrong way, just different ways. It depends on your equipment, your process, and what you like to do, what results you want.

I usually add dry hops to the primary 8 US gallon pails near the end of primary fermentation and leave for about 7-10 days. This allows enough time for my yeast (usually US-05 fermented around 66-68F) to finish up fermentation and clean up a bit. I then rack to 5 gallon glass carboys, add a tablespoon or so of gelatine dissolved in warm distilled water, wait 2-4 days, then keg.

Some people like to get the beer clear and with less yeast first as it's said that yeast will absorb some of the hop oils.

If you want to save the yeast, you can't dry hop in the primary.

And so forth...

YMMV

Kal

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OkieDokie




Joined: 31 Aug 2013
Posts: 191
Location: Oklahoma

Drinking: Electric ale, Weizen

Working on: Electric lager, American Amber Ale, Dirty Blonde


PostLink    Posted: Wed Sep 11, 2013 3:52 pm    Post subject: Reply with quote

Thanks Kal. That technique of adding to primary would make it easier with a lot fewer transfers. I'll try it the the American Amber Ale recipe.

Thanks
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