From the HBD Archive
From: jhersh@rdrc.rpi.edu
Subject: dry hopping
Date: 1989-02-13 16:35:11 GMT

Some of the people dicussing the subject seem to be missing the point of dry
hopping (though others understand). Dry hopping is not done for bittering,
but for aromatics. It is the oils, and not the alpha acids one seeks here.
I saw a suggested technique in Vol 1-5 of Best of Beer and Brewing for
sterilizing the hops prior to dry hopping. The suggestion was to flash
pasteurize them by steeping them or bioling them in 180F plus water for
just one minute, then adding the hops and sterile water to the fermenter.
I haven't tried this yet but it seems reasonable. Doing this should both
kill bacteria and not drive off too many aromatics. If somebody tries this
before I do (probably a few weeks as all my carboys are currently in use)
give a shout back

- jay h

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