Subject: dry hopping
Date: 1992-04-20 17:25:00 GMT
I have noticed lately that many of the subscribers to this
digest extoll the virtues of dry-hopping. What are the realtive
advatages/disadvantages of dry-hopping vs. adding flavor hops
late in the boil ?
No question in my mind -- the room-filling hop bouquets some beers have
are not possible without dryhopping. Dryhopping is much more efficient
at adding bouquet than adding hops in the last minute of the boil.
Flavor hops are a bit different (in my opinion) than finishing hops. I
add flavor hops in the last 15 minutes of the boil. 15 minutes will boil
off most of the bouquet, but will add hop flavor. Finishing hops are
usually added in the last 1 to 5 minutes of the boil.
The disadvantages to dryhopping are:
1. marginally increased chance of infection,
2. slightly more troublesome racking (leaf hops float -- I suggest using
3. you lose a bit of beer (that which is trapped in the hops) when racking
to the priming bucket.
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