From the HBD Archive
From: jim@grunt.asrc.albany.edu (Jim Schlemmer)
Subject: When to dry hop?
Date: 1992-03-18 15:29:53 GMT

Regarding dry hopping,

Jeff Frane says:

>Put them in a bag. If your homebrew supply store doesn't stock
>ready-made bags (they look like socks) you can use cheesecloth.

This is what I did. It was a little tight going through the neck of
the carboy with an ounce of hops though.

David Resch says:

>I just toss the loose hops into the secondary fermenter (using a large funnel)
>and then rack the beer from the primary into the secondary right onto the dry
>hops. I usually do this after one week of fermentation. I let the secondary
>fermentation/dry hop conditioning continue for another one to two weeks.

This sounds like a better method if, as Dave goes on to say, the hops don't
clog the siphon.

My question, however, is not with the method of introduction but with the
timing. I just made a batch last night and put an ounce of cascades in a
hop bag and stuffed it into the carboy. Now I read that Dave waits until
he racks to secondary and I remember that I've heard that before. Can someone
tell me why? Miller has about a paragraph on dry hopping and I don't recall
if he suggests a *time* to dry hop, but I know that he doesn't discuss the
relative merits of secondary vs. primary hopping. Should I expect anything
bad to come of not waiting for initial fermentation to cease? This
morning the wort was rolling and tossing but the hop bag was just sort of
floating atop the head of foam. Should I make an effort of poking it back
down?

Thanks,

Jim

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