Chuck them In?

[Pjam]

Last brew I dry hoped in a muslin bag with a stone weight. Did I also add infection? I don't know :pray:
My latest dumb question is, could I just throw them in? I know they'll mostly float but would that be enough?

 

[nobyipa]

i never use a bag


oops yup upside down
these will soak the mess up


but dry hop for 5 to9 days at 15c
:thumb:

 

[Pjam]

Thanks Noby, I'm gonna join your chuck them in gang Did you brew that one is Australia?

but dry hop for 5 to9 days at 15c

Why 15c Noby? mine is at room temp ....... 17c - 20c

 

[nobyipa]

Thanks Noby, I'm gonna join your chuck them in gang Did you brew that one is Australia?

but dry hop for 5 to9 days at 15c

Why 15c Noby? mine is at room temp ....... 17c - 20c

after fermentation has finished re rack to secondary
reducing the temp encourages the hops to sink more
you will see after about 5 days the hops sink
leaving less hop matter to syphon when i rack to the bottling bucket

 

[Pjam]

Thanks Noby :thumb:

That advice will put to use next time though. I've already put them in the primary FV.

 

[nobyipa]

Thanks Noby :thumb:

That advice will put to use next time though. I've already put them in the primary FV.

primary's fine
:thumb:

 

[Pjam]

Blimey Noby :shock: your misses looks a bit slippery ........... which is nice :)

 

[nobyipa]

Thanks Noby, I'm gonna join your chuck them in gang Did you brew that one is Australia?

but dry hop for 5 to9 days at 15c

Why 15c Noby? mine is at room temp ....... 17c - 20c

after fermentation has finished re rack to secondary
reducing the temp encourages the hops to sink more
you will see after about 5 days the hops sink quicker at slightly lower temperatures not too low though the oils will not be extracted fully
leaving less hop matter to syphon when i rack to the bottling bucket
so beer is destined to get chilled anyway, so I dry hop a little longer at a slightly lower temperature 15C this subsequently starts the clearing that comes with lower temps started sooner
so bottling a week or so later results in a clearer beer from the off set
ps i always rack 3 times
fermenter to secondary reduce to 15c dry hop then secondary to bottling bucket
:thumb:
so getting a clearer beer into your bottles in the first place is the idea, then when bottled get them into your beer fridge at 20C for a week or so then into the cold for a week or so

 

[Pjam]

I see Noby. Yep, makes total sense. :thumb:

then secondary to bottling bucket

It's just what I do too. the bottling bucket has my batch prime sugar/water.