Dry hop

[Rodcx500z]

Hi good people, just took a sample of my brew AG6 American ipa I used us-05 it's down from 1042 to 1010 in 3 day, my ? is I have used 25g of citra for aroma and tasting the sample that citres grapefruit taste is very evident I am aware over time this will fade in conditioning, I have 75g citra left I was thinking a dry hop of 25g is now a good time to do it bering in mind this beer won't last long once it's ready

 

[Slid]

Hi good people, just took a sample of my brew AG6 American ipa I used us-05 it's down from 1042 to 1010 in 3 day, my ? is I have used 25g of citra for aroma and tasting the sample that citres grapefruit taste is very evident I am aware over time this will fade in conditioning, I have 75g citra left I was thinking a dry hop of 25g is now a good time to do it bering in mind this beer won't last long once it's ready

You probably don't want more than five days for the dry hop, so if you bottle (etc) after 14 days, maybe a bit of patience is in order?
Also, USo5 will give more attenuation than the 76% your numbers suggest, so I would say, leave it until day 9 before the dry hop.

 

[Rodcx500z]

You probably don't want more than five days for the dry hop, so if you bottle (etc) after 14 days, maybe a bit of patience is in order?
Also, USo5 will give more attenuation than the 76% your numbers suggest, so I would say, leave it until day 9 before the dry hop.

Hi Slid, took another reading this morning it's now at 1004, I bunged 30g of citra init last night, going away Thursday for funeral in souffolk back Friday so will be Saturday before I take another sample

 

[David Heath]

That sort of time period could lead to hop burn, hop it works out for you though!

 

[Rodcx500z]

That sort of time period could lead to hop burn, hop it works out for you though!

Hi David I am on a learning curve at the moment, this is ag6 and each one has got better, I am in no doubt that I will make a bad brew one day when that day comes I will take stock ask questions and learn from it, my next step on this journey is over the winter I intend to get a fridge some corny kegs and move along a little, I have watched a lot of your vids and appreciate what you do for home brewing, thanks for the advice I appreciate it, on the level I am at all advice is welcome

 

[Hoppyland]

That sort of time period could lead to hop burn, hop it works out for you though!

Well, there's always something new! After brewing hoppy beer for decades, and recently (5 years) brewing very hoppy beers with "citrus" style hops, I have never encountered the term "hop burn".
I will search the term online, but I'd very much appreciate it if you could flesh out what it means from your perspective.
Cheers
Bill
(I'm putting a personal touch to this following the recent "anonymity" thread!)

 

[Rodcx500z]

Well, there's always something new! After brewing hoppy beer for decades, and recently (5 years) brewing very hoppy beers with "citrus" style hops, I have never encountered the term "hop burn".
I will search the term online, but I'd very much appreciate it if you could flesh out what it means from your perspective.
Cheers
Bill
(I'm putting a personal touch to this following the recent "anonymity" thread!)

Hi Hoppy I have no idea what hop burn is, I am not even going to try and guess what it means

 

[The Baron]

I do not know the exact answer but is the sensation from drinking a high hopped beer too soon before the hops have had chance to mellow just like a high IBU beer which can be harsh before the bitterness mellows, dunno but maybe it is that its a new one to me

 

[Rodcx500z]

I do not know the exact answer but is the sensation from drinking a high hopped beer too soon before the hops have had chance to mellow just like a high IBU beer which can be harsh before the bitterness mellows, dunno but maybe it is that its a new one to me

Hi Baron, after a good search on google you are very much spot on in your description

 

[LeeH]

I’ve left hops in kegs for weeks, no ‘burnt’ hops yet.

Why have I not heard this term before I wonder.

 

[Rodcx500z]

I have been sat here now wondering if I am doing my brewing wrong, and I have come to the conclusion because I have no temp control at all the hot weather and the use of gervin and us-05 yeast at 22-24c fermentation is more or less done in 5 days and bottled or pb'd within 10 days, none of the beers I have made taste off or have had any flunky flavours but I am no expert in these matters, the brew in ? in this thread is an American ipa yeast was pitched on 23rd August og was 1042 now at 1004 with a 30g bag of citra leaf on day 3 smells nice and looks normal yeast was us-05, it's now starting to clear in the fv is this what is flocculation you can see the change in colour in the top of the fv, I am going to follow the progress of this brew to the end and will post result

 

[Duxuk]

Bottling early doesn't mean it's ready to drink quicker. It needs time for solids to drop to the bottom and you want this to happen in the FV, not the bottle. US 05 doesn't compact in the bottom of the bottle after secondary fermentation as well as, for instance, Gervin GV12 and you really don't want it to cloud your beer when pouring. It sounds like you have no way to cold crash your brew to help clearing so time is your only friend! ( You may have other friends, who knows?)
The best solution for you would probably be to brew more. That way you can ensure you don't need to rush a brew along because you can build up a stock.

 

[Duxuk]

BTW when I read the term "hop burn" I imagined it was the effect you get from dry hopping too early. Apparently the delicate aromatic compound we're trying to get into our finished beer can be destroyed by the heat and activity of fermentation, so it's better to wait until fermentation is definitely over, like 9 or 10 days to bottle/keg at 14 days.

 

[Rodcx500z]

Hi Duxuk, I only posted because I got a second krausen after I put the hops in, but in doing so I have received a lot of advice that makes sense, I am taking the hop bag out on Friday then I will leave it for another week then bottle or pb it

 

[David Heath]

Well, there's always something new! After brewing hoppy beer for decades, and recently (5 years) brewing very hoppy beers with "citrus" style hops, I have never encountered the term "hop burn".
I will search the term online, but I'd very much appreciate it if you could flesh out what it means from your perspective.
Cheers
Bill
(I'm putting a personal touch to this following the recent "anonymity" thread!)

Hi, Hop burn is a term used to describe a permanent negative effect that results for dry hopping too much or for too long or in some cases a combination of both. This can often be more of an actual flavour than an actual burn. Some hops are known to be more liable to do this than others but naturally hops are gradually changing over time anyway. A quick google of "Hop burn" will reveal lots of conversation about it I am sure.

 

[David Heath]

BTW when I read the term "hop burn" I imagined it was the effect you get from dry hopping too early. Apparently the delicate aromatic compound we're trying to get into our finished beer can be destroyed by the heat and activity of fermentation, so it's better to wait until fermentation is definitely over, like 9 or 10 days to bottle/keg at 14 days.

See my text above to Hoppyland :) I think it covers your question also :)

 

[David Heath]

Hi David I am on a learning curve at the moment, this is ag6 and each one has got better, I am in no doubt that I will make a bad brew one day when that day comes I will take stock ask questions and learn from it, my next step on this journey is over the winter I intend to get a fridge some corny kegs and move along a little, I have watched a lot of your vids and appreciate what you do for home brewing, thanks for the advice I appreciate it, on the level I am at all advice is welcome

Anyone who is brewing who is not learning is only not learning more by choice! This topic is simply endless and nobody on earth knows it all. Great to hear that my videos are proving to be helpful, that is always great to hear.

 

[ExpatBrewer]

Hi Slid, took another reading this morning it's now at 1004....

I'm surprised no one picked up on this? Without knowing the fermentables used in the brew I'd say that's a very low SG. I would have thought 1.010 was a fairly reasonable FG for this style of beer and yeast. 1.004 on the other hand sounds over attenuated. Even with a very healthy ferment I wouldn't have expected US05 to attenuate that low?

 

[Rodcx500z]

Hi expat, I have no temp control at all apart from a wort chiller so pitching temps are in the range 22-27c the only yeast I have been using are us-05 and gervin Nottingham, all my last 6 brews have finished below 1010 more so with the gervin yeast, over this winter I intend to get some form of temp control set up as I am new to all grain it's all a learning curve for me

 

[stigman]

Hi, Hop burn is a term used to describe a permanent negative effect that results for dry hopping too much or for too long or in some cases a combination of both. This can often be more of an actual flavour than an actual burn. Some hops are known to be more liable to do this than others but naturally hops are gradually changing over time anyway. A quick google of "Hop burn" will reveal lots of conversation about it I am sure.

What is this you speak of? To much dry hop!