From the HBD Archive
From: lbr@gatech.edu
Subject: re: Dry Hopping
Date: 1989-02-14 15:42:29 GMT

jhersh@rdrc.rpi.edu (Jay Hersh) writes:

> .... Dry hopping is not done for bittering,
> but for aromatics....
> 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 boiling them in 180F plus water for
> just one minute, then adding the hops and sterile water to the fermenter.

I came up with this technique myself after my original posting. I boiled
a cup of water in a covered stainless steel saucepan and tossed the hops
in after removing the pan from the heat. I let it sit five minutes,
covered, and the force cooled it and tossed hops and water into the carboy.
The result is aging in the carboy, and certainly does have the aroma I sought.
I'll let y'all know about the results.

- Len Reed

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