Dry Hopping & Aroma Hopping

[Pinchy]

Hi Everyone,

I've seen a few recipes that have additions of "Aroma Hops" at 0 mins of the boil as well as Dry Hopping. So is this litterally just as you start chilling the wort? Then remove along with everything else when its transfered to the FV?

I was under the impression that dry hopping was for aroma? So on my first AG brew coming up I was going to add my dry hops for a few days after i transfer to a secondary FV. Is the Aroma Hopping really necessary and will it add that much aroma to my beer?


Cheers! :
Regards,
Pinchy

 

[BarnsleyBrewer]

Some say chill to around 80c then add aroma hops, if you put them in to early the steam can take away the aroma.....

BB

 

[TheMumbler]

I think there is some variation in what people do with 0 min hops. Personally I chill briefly to around 80*C add the hops, cover the FV with a lid and a towel to try and keep any flies etc out. I then let the hops steep for 20-30 minutes before chilling the rest of the way down to my pitching temperature. The idea is that the lower temperature stops some of the volatile hop oils getting driven off.

I have recently tried adding hops at 5 mins from the end and chilled immediately and this seemed to yield pretty good results.

Dry hopping is done at a lower temperature for a longer time and I think it gives you different results to my palate. I think would probably go with a 5 min addition rather than the 0 min steep for dry hopped beers in the future just to save my self the 20-30 mins but I'm sure other people will swear blind that you should go for the steep as well.

I suspect that broadly you get quicker extraction with higher temperatures but the temperature has an effect. The most obvious way that you see this is in your bittering hops which give bitterness but not so much aroma and flavour. Dogfish Head do a couple of beers with continuous hopping but I haven't tasted them so I can't give you an informed opinion on whether this is just a silly gimmick or a great idea.

 

[alymere]

If you get time listen to the interviews on basic brewing radio with Gerrard Lemmens, good information about aroma hops.
I can't post the link but's it's from the September 2005 archive.

 

[pjc]

I have dry hopped my brews before and they don't seem to have a much bigger hop aroma than those brews where I have just used aroma hops at the end of the boil. I suppose the only way to tell for sure is to split a single batch and only dry hop half of it so you can see what the exact difference is.

Also, I've only ever used whole leaf hops when dry hopping and I have read that using pellets yields much better results. Does anyone have any experience of using pellets vs. whole?

 

[Pinchy]

Cool all sounds pretty reasonable! Think for my first brew i had better do both Aroma and Dry. I want to get this one spot on! :thumb:

 

[critch]

ive won a fair few awards at beer festivals for beers shed loads of aroma hops and no dry hopping. my beers are known for being quite hoppy

if you dry hop liberally as well this just takes it to a whole new wonderful level :party: