Subject: Re: Homebrew Digest #363 (February 22, 1990)
Date: 1990-02-22 16:48:06 GMT
Some books talk about "dry hopping". In particular, Line's book
suggests dry hopping for numerous recipes. By "dry hopping" we
mean putting fresh hops into cool wort - either in the primary
fermenter or secondary fermenter. I find this curious, since
fresh organic material is bound to introduce undesirable bacteria
and / or yeasts! How do brewers get away with this? From Line's
book, I do believe that brewers dry-hop regularly. What are the
implications of this?
HP/Ft. Collins and
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