I had a major infection in my last brew, which was due to dry hopping with a muslin bag. I don't have the facilities to cold crash as yet and dont wanna try the muslin bag route again. So I was thinking of just doing a massive hop stand post boil instead. I'd read that adding the hops at 66c for 20mins adds hop aroma but imparts little if any bitterness. I'd expect that utilisation will be reduced and I'd have to use more hops to male it worth while. Does anybody do this instead of dry hopping?
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Yep.i use this for a low abv session beer i do. I go with 50% more hops I would be using for dry hop at about 75c. Works out great and can speed up the turn around time of the beer as you don't need a longer contact time with the dry hops.
Quote from: nigel_c on February 05, 2018, 10:28:31 PM
Yep.i use this for a low abv session beer i do. I go with 50% more hops I would be using for dry hop at about 75c. Works out great and can speed up the turn around time of the beer as you don't need a longer contact time with the dry hops.
How long do you steep them for?
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Have you considered one of the stainless hoppers? Handy to clean and sanitise.
I chill to about 75 then add hops. Whirlpool for about 10 mins or so then continue chilling.
Those stainless hoppers are great for dry hopping in the keg. I find they can take up to about 200g of pellets.
Doing a hop stand after the boil will give great hoppy flavour but it won't really give the same aroma as dry hopping, though if you don't care about that aroma then you can skip the dry hopping.
Did you boil the muslin bag before putting the hops in it? I add my dry hops in loose and filter them out when transferring to a bottling bucket.
Quote from: nigel_c on February 06, 2018, 02:50:44 PM
I chill to about 75 then add hops. Whirlpool for about 10 mins or so then continue chilling.
Those stainless hoppers are great for dry hopping in the keg. I find they can take up to about 200g of pellets.
I use leaf in them in the keg because any time I tried pellets they were still dry in the middle. Are you doing anything to get contact with all the pellets?
Quote from: Water_Wolf on February 06, 2018, 03:45:06 PM
Doing a hop stand after the boil will give great hoppy flavour but it won't really give the same aroma as dry hopping, though if you don't care about that aroma then you can skip the dry hopping.
Did you boil the muslin bag before putting the hops in it? I add my dry hops in loose and filter them out when transferring to a bottling bucket.
Yeah I boiled it for about 15mins, but forgot to weight it with my marbles.
Whats the difference in aroma? I thought they would just be the same.
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Quote from: nigel_c on February 06, 2018, 02:50:44 PM
I chill to about 75 then add hops. Whirlpool for about 10 mins or so then continue chilling.
Those stainless hoppers are great for dry hopping in the keg. I find they can take up to about 200g of pellets.
I have one of those, but its a bit too big and doesnt fully submerge into the fv. Only by about a half an inch or so, but still breaks the surface of the wort.
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Quote from: Qs on February 06, 2018, 04:01:07 PM
Quote from: nigel_c on February 06, 2018, 02:50:44 PM
I chill to about 75 then add hops. Whirlpool for about 10 mins or so then continue chilling.
Those stainless hoppers are great for dry hopping in the keg. I find they can take up to about 200g of pellets.
I use leaf in them in the keg because any time I tried pellets they were still dry in the middle. Are you doing anything to get contact with all the pellets?
Usually just dunk them in and hope for the best
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I think the infection is caused by oxygen getting in. If you can repeat your process, but a little earlier in the ferment, so that there's still plenty of CO2 being produced, you should have better results. Nothing to offer on late hopping, sorry. Only really brew malty styles.
66C for a hot stand seems low to me; I've read you're starting to get infection risk (from the wild yeast in the air, not the hops) once you're below 70C.
But lower temp post-boil additions + DHi'ng before primary fermentation is done are both NEIPA techniques to cram in the flavour.
This is a good article: https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/
if your looking for a good read and research on dry hopping, this is good.
http://scottjanish.com/increasing-bitterness-dry-hopping/
That's grim.
Any more details on process?
I've had infections, but not when I was dry hopping.
I'm not a big hop person but after frustration with racking with loose leaf dry hops I've been happy using pellets with voile bags (bought in hickeys) with marbles and fishing line. Everything in a heavy pot, boiled with lid on for 10-15 minutes. Left to cool over night, drained, blasted with starsan and into the fermenter. Same process with a normal IPA and an NEIPA with 3 separate dry hops. Seemed to work ok - ok enough that Declan from Yellowbelly gave the NEIPA a thumbs up.
In terms of late hopping, here's an interesting article
http://www.mrmalty.com/late_hopping.php
Cheers for the advice folks, I'll give the articles a wee read when the kids are asleep lol.
In terms of process, I boiled the muslin bag for about 15mins with the lid on, but never starsan'd it and just plain forgot to weight the bag (doh!). Oh snd i was using pellet hops instead of leaf.
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