when to add dry hops to secondary
when to add dry hops to secondary
I've got a cooper's dark ale in the secondary right now...Picked up some fuggles pellets the other day....When should I put them in the secondary? A week before bottling? right now?....Should I just put them straight in or use some kind of strainer to keep from making a mess? thanks..
Re: when to add dry hops to secondary
Throw them in nowRyeGuy wrote:I've got a cooper's dark ale in the secondary right now...Picked up some fuggles pellets the other day....When should I put them in the secondary? A week before bottling? right now?....Should I just put them straight in or use some kind of strainer to keep from making a mess? thanks..
and wait a week.A homebrew is like a fart, only the brewer thinks it's great.
Give me a flying headbutt.......
Give me a flying headbutt.......
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DarkFaerytale
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Aussie Claret
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- Location: Gold Coast
if you steep the dry hops your going to use befor you add them with just enough hot water (lower than 75C) to cover them for a couple of mins it releases more aromatic oils
This isn't dry hopping, dry hopping is exactly that, adding when dry to secondary usually or primary after fermentation is finished or close to finishing.
I dry hop some beers that I want a big hit of aroma, eventually the hops sink to the bottom of the fermenter and I rack off to keg, I also filter to make sure that no hop debris is transferred to the serving keg. If you don't filter then you may want to consider putting the dry hops in a sterilized stocking and tying up both ends. (sterilized means boiling the empty stocking before use.
Cheers
AC
This isn't dry hopping, dry hopping is exactly that, adding when dry to secondary usually or primary after fermentation is finished or close to finishing.
I dry hop some beers that I want a big hit of aroma, eventually the hops sink to the bottom of the fermenter and I rack off to keg, I also filter to make sure that no hop debris is transferred to the serving keg. If you don't filter then you may want to consider putting the dry hops in a sterilized stocking and tying up both ends. (sterilized means boiling the empty stocking before use.
Cheers
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
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DarkFaerytale
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i usually do the same thing aussie claret that was just something i heard on basic brewing radio, apparently it not only realeases more aromatic oils but also kills off a few of the more poor tasting oils. it would deffinatly change the taste (steeping vs. dry) i'v not tryed it myself yet, perhaps i'll try an experiment as i'm about to dry hop a PA this weekend, i'll do half and half. i'll try and find out which program it was
-Phill
-Phill
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DarkFaerytale
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i'm pretty sure (without actually going back and listening to them again) it was either
September 1, 2005 - Talking Hops with Gerard Lemmens
or
http://www.basicbrewing.com/radio/mp3/bbr09-08-05.mp3
September 8, 2005 - Gerard Lemmens on Using Hops
i have the feeling that it's the sept 8 show
-Phill
September 1, 2005 - Talking Hops with Gerard Lemmens
or
http://www.basicbrewing.com/radio/mp3/bbr09-08-05.mp3
September 8, 2005 - Gerard Lemmens on Using Hops
i have the feeling that it's the sept 8 show
-Phill
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breadnbutter
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- Location: Perth, WA
Aussie Claret:
1/ When you say "secondary", do you mean the conditioning period after racking from the primary? I don't use a keg but rack from the primary for two weeks, then siphon back to fermenter while bulk-priming and then bottle. It is the bottle-condition that I thought was the "secondary", as the yeast are actively fermentiing.
2/ You mentioned filtering to remove the dry-hops. What do you filter with and does it remove the yeast? I have dry-hopped but forgot to put it in sterile cheesecloth (similar pore size to stocking), which was my intention. I was considering filtering through one layer of cheesecloth or not bothering. Whaddya reckon?
Cheers, Mick
1/ When you say "secondary", do you mean the conditioning period after racking from the primary? I don't use a keg but rack from the primary for two weeks, then siphon back to fermenter while bulk-priming and then bottle. It is the bottle-condition that I thought was the "secondary", as the yeast are actively fermentiing.
2/ You mentioned filtering to remove the dry-hops. What do you filter with and does it remove the yeast? I have dry-hopped but forgot to put it in sterile cheesecloth (similar pore size to stocking), which was my intention. I was considering filtering through one layer of cheesecloth or not bothering. Whaddya reckon?
Cheers, Mick
I have a drinking problem... two hands and only one mouth.
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Aussie Claret
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BnB,
1. Secondary - second vessel, taking from primary (fermenter) and tranferring to second fermenter/keg/jerry can. Secondary fermentation is the fermentation during bottling from priming with sugar. Slightly different term. Sorry I was referring to the second vessel that you rack into, but you can add the hops to the primary. (if I re-use the yeast cake and pitch onto the yeast cake then I rack the beer into a second vessel and dry hop there). The fewer times you rack and transfer the beer / wort the less chance you have for any nasties getting in. In your case why not add the hops to primary then simply rack into your bulk priming vessel after a week or so.
2. I filter many of my beers because I ilke really clear, bright, crystal brews. The filtering simply speeds this process up, also if I have any chill haze I treat with polyclar then filter, end result perfect clear bright beer, that can be drunk straight away. The filter does remove yeast, hop debris (if I dry hop), and the polyclar that removes the protein chill haze. (note, chill haze occassionally present in AG or use some grains in a partials, not in K&K)
I use a filter from craftbrewer, with a 1micron absolute filter. Cost aound $125 with all the fittings and cartridge that you need.
Linky
http://craftbrewer.com.au/index.php?pag ... &Itemid=29
Cheers
AC
1. Secondary - second vessel, taking from primary (fermenter) and tranferring to second fermenter/keg/jerry can. Secondary fermentation is the fermentation during bottling from priming with sugar. Slightly different term. Sorry I was referring to the second vessel that you rack into, but you can add the hops to the primary. (if I re-use the yeast cake and pitch onto the yeast cake then I rack the beer into a second vessel and dry hop there). The fewer times you rack and transfer the beer / wort the less chance you have for any nasties getting in. In your case why not add the hops to primary then simply rack into your bulk priming vessel after a week or so.
2. I filter many of my beers because I ilke really clear, bright, crystal brews. The filtering simply speeds this process up, also if I have any chill haze I treat with polyclar then filter, end result perfect clear bright beer, that can be drunk straight away. The filter does remove yeast, hop debris (if I dry hop), and the polyclar that removes the protein chill haze. (note, chill haze occassionally present in AG or use some grains in a partials, not in K&K)
I use a filter from craftbrewer, with a 1micron absolute filter. Cost aound $125 with all the fittings and cartridge that you need.
Linky
http://craftbrewer.com.au/index.php?pag ... &Itemid=29
Cheers
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
These are the usual fermentation stages:
1st fermenter: primary fermentation
rack into 2nd fermenter: secondary fermentation
put secondary fermenter in the fridge: cold conditioning (ales)/lagering (lagers)
rack into 3rd fermenter with sugar solution in it: bulk priming
in the bottle: bottle conditioning
I dry hop in secondary for 7 days, and don't use a stocking; the hops pretty much completely settle out in the fermenter, and whatever doesn't settles out in the bottle.
1st fermenter: primary fermentation
rack into 2nd fermenter: secondary fermentation
put secondary fermenter in the fridge: cold conditioning (ales)/lagering (lagers)
rack into 3rd fermenter with sugar solution in it: bulk priming
in the bottle: bottle conditioning
I dry hop in secondary for 7 days, and don't use a stocking; the hops pretty much completely settle out in the fermenter, and whatever doesn't settles out in the bottle.
w00t!
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breadnbutter
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Thanks to you both. FYI the reason I didn't dry-hop in the primary was that I split the secondary among four different demijohns and treated them differently ie one a dry-hop, one a steeped hop, one bulk primed with LDME and one just with dextrose (also for hopped ones).
Cheers, Mick
Cheers, Mick
I have a drinking problem... two hands and only one mouth.
thanks for all the replies, very educational.. I went ahead and just added about 12g of fuggle pellets to the secondary fermenter...In my case, its a glass carboy with airlock....i'll leave it in there until it stops fermenting and then move it back to the primary and bottle.....We'll see how it goes, hopefully there wont' be too much gunk in the bottles...Right now there's quite a bit at the top, hopefully it'll sink....