The Range- Make Your Own Home Brew, IPA.

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

brainandy0

New Member
Joined
Feb 21, 2016
Messages
7
Reaction score
1
Location
NULL
Started one of these off fermenting in my bottling bucket (as an experiment) seems to be going well. Ready to add the sachet of hops in a few days. I am going to bottle the lot with carbonation drops for ease and store them ready for a camping trip at the end of April.
 
A quick question regarding the addition of the hops sachet, the instructions say to add the hops on day 7. If i add the hops earlier, will i get more hoppy flavour?. I really like hoppy beers. Or will it only add as much flavour as it can and possibly mellow out before bottling?
 
It is generally considered better to dry hop after active fermentation has subsided. If you add the hops too early whilst the fermentation is still kicking off lots of CO2 then the volatile hop oils can be carried off with the escaping gas.

You can leave them in for longer and I have noticed an increase in hop flavour when they've been in for up to 10 days as opposed to 3-4. Some people suggest that leaving them in there that long will lead to unpleasant grassy flavours but this isn't something I've noticed. Leaving the hops in for 4-7 days is pretty standard for dry hopping.
 
Thanks for the reply. I'll wait till foam has subsided more before adding. Initial active fermentation has slowed now but remnants of krausen are still on top of the beer.
 
I dry hop around day 9 or 10 then bottle on day 14 or 15.

Leaving it longer just lets the yeast clean up after itself, so keeping the time the hops are in the beer constant stops potential grassy/vegetable flavors, and extend the 'dry hop on day xx/after foam subsides/constant gravity readings for 2 days' bit.
 
Thanks again. I'll need to pop into my LHBS to see if i can pick up a bucket of 'Patience' ;-)
 
Back
Top