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leaving in the hops
Posted: Thursday Mar 02, 2006 11:29 pm
by guy poppe
Yesterday I decided to make Dogger Dan's "killer" beer. However I forgot to take the hops out of the fermenter.
Should I remove them now or wait until I rack in a week or so?
I hate the chance of infection.
Regards
Guy
Posted: Friday Mar 03, 2006 7:06 am
by chris.
Leave them in
Posted: Friday Mar 03, 2006 10:43 am
by Chris
Definately leave them in.
Posted: Friday Mar 03, 2006 11:40 am
by The Carbonator
leave them in
it may clog the little bottler thing, just take it off, flush it out, then pour on...
Posted: Friday Mar 03, 2006 2:45 pm
by Polar
concur with all above leave them in
Posted: Friday Mar 03, 2006 3:57 pm
by MattR
So the hops can float around in the primary? How do you separate them when they break up from the liquid at bottling?
Posted: Friday Mar 03, 2006 4:06 pm
by shane_vor
I've found they either sink or float so they haven't actually stayed in suspension.
Posted: Friday Mar 03, 2006 6:31 pm
by gregb
Concur with all of the above, good advice.
Cheers,
Greg
Posted: Friday Mar 03, 2006 9:57 pm
by guy poppe
Thank you all kindly for your advice, which, of course, I will follow. The hops are in a small cheese cloth sack. Since I'm using a white plastic fermenter, I can't see if they're floating or not.
Thanks again
Guy
Posted: Saturday Mar 04, 2006 9:49 am
by MattR
So adding hops in this way would be for aroma? Is there a recommended weight or duration for lagers or pilsners?
Posted: Saturday Mar 04, 2006 10:51 am
by chris.
Dry hopping lagers or pilseners isn't all that common. But don't let that stop you. Start with 12-15g & leave it for 5-7days
Posted: Saturday Mar 04, 2006 11:36 am
by MattR
chris. wrote:Dry hopping lagers or pilseners isn't all that common. But don't let that stop you. Start with 12-15g & leave it for 5-7days
Thanks Chris. Out of interest, what would you normally dry hop then?