Dry Hopping mistake?

[aero-spaced-out]

Hello all,

Quick bit of advice needed.
I'm making the Oil for the Neck TMM kit. It's my first attempt at dry hopping and I've just realised I misread the instructions.

It states that the primary fermentation is 7-10 days.
Well it's been 6 days, fermentation finished on Thursday morning so I left it for another couple days at 19°C just because I was working and also in case of diacetyl that it would clean itself up.
I've started cleaning the keg that I'll be dry hopping in and only now realised that the instructions state that I need to add my dry hops on day 3. I misread the instructions and thought that I was to dry hop for 3 days post fermentation... Which I'm still going to do but it left me wondering

Dry hopping on day 3 with a fermentation length of 7-10 days means that the hop debris would be in there for 4 - 7 days.

Since I'm at the stage I'm at now, my apprach is that I'm still going to dry hop the beer for 3 days in my keg and transfer to a fresh keg after a cold crash and quick debris drain off.

Should I change my approach here?

 

[An Ankoù]

I don't know the recipe, but when you dry hop at the height of fermentation, the aim is to achieve biotransformation of some of the compounds in the hop oils. If you put the hops in today and rouse the yeast back up you'll probably achieve much the same thing. Three days is certainly enough, to avoid grassy flavours. Yoy gravity may well drop a few points, too due to hop creep. After three days, remove the hop bag and transfer to secondary fermenter to start conditioning and clearing.

 

[SMP Brewery]

James at Verdant (can’t remember his second name) advocates lowering the temperature to 15c after fermentation and then dry hopping for 3 days. So you should be fine.

Edit: They don’t want any biotransformation in their beers.

 

[Clint]

Plus...I've never transferred anything to another keg for dry hop. I just chuck em in. Messing about only tempts infection. I've also left hops in for two weeks and can't find those grassy flavours that everyone else keeps going on about!

 

[An Ankoù]

Edit: They don’t want any biotransformation in their beers.

I don't know the beer or the brewer, but I know their Verdant IPA and presume that's the yeast the OP is using. I wonder how they avoid biotransformation since this yeast is a "medium" producer of terpenes and thiols and 15C, while well below the optimum temperature for the both enzymes, is still warm enough for activity to take place. Perhaps they just want to limit biotransformation as much as possible.

 

[aero-spaced-out]

I don't know the recipe

https://www.themaltmiller.co.uk/wp-...il-for-the-Neck-Recipe-Sheet-Instructions.pdf

I very clearly misread them

presume that's the yeast the OP is using

WHC Dry LAX Yeast 11g packet


I've never dry hopped before so these terms such as biotransformation are very much going over my head lol. I probably should have ordered the rest of Palmers book series when I purchased his book on water as I know he has one on hops too.

 

[SMP Brewery]

Perhaps they just want to limit biotransformation as much as possible.

“Do not hunt for biotransformation, wait for the ferment to finish, make sure it passes a forced diacetyl test, soft crash to 15 and then dry hop. You will avoid hop creep this way. Hop creep is something we don’t like at Verdant, it makes for an over attenuated beer that that has far more diacetyl to clear up.”

Found it. Yes you are right, looks like they are trying to minimise it. It was hop creep they don’t want.

This is for Even Sharks Need Water.

 

[An Ankoù]

So it's not Verdant at all. But just go with it and dry hop for three days. It'll be good. I also don't know the yeast, but when the website starts talking about ability to accentuate hop character I suspect there might be some transformation going on.

Biotransformation is a relatively new understanding of how yeast and hops sometimes work together. Hop oil contains a couple of groups of compounds which can be transformed to a greater or lesser extent by two key enzymes present (again to a greater or lesser extent) in some yeasts. The target compounds are terpenes and thiols, both of which are more flavoursome and aromatic than their precursors. It depends on the hop as to what range of terpenes and which thiols might be produced.
While exploiting this phenomenon is a relatively new aspect of brewing science, it has been understood longer in winemaking. Hops are not used in winemaking, of course, but terpene precursors such as glycosides are present in wine juice and some producers rely on particuar yeasts to make the most of these. The floral, scented bouquet of a well made sauvignon blanc is the product of the enzymes in its characteristic yeast.
But we've been making beers for ages without even knowing about all this so I wouldn;t lose any sleep over it.

 

[aero-spaced-out]

I'm starting to think it would be beneficial for me to order and read J. Palmers book on hops...

 

[An Ankoù]

I'm starting to think it would be beneficial for me to order and read J. Palmers book on hops...

I've got an older edition of how to brew and I'm not sure he even mentions it.
Scott Janish- the new IPA might serve you better, but there might be something newer.

 

[aero-spaced-out]

Awe

I've got an older edition of how to brew and I'm not sure he even mentions it.
Scott Janish- the new IPA might serve you better, but there might be something newer.

Awesome thank you for the recommendation