From the HBD Archive
From: Paul Perlmutter x2549 <>
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?

Paul Perlmutter
HP/Ft. Collins and
HP/Bristol, England

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.