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1

It really depends on the style, how much time you have, your setup and ultimately how clear you want your beer. For lighter colored beers I'll generally use a bag for dry hopping (make sure you sanitize it first.) Nylon straining bags, cheesecloth or even bags designed for paint sprayers work. Bigger beers I'm more likely to just add the hops directly to ...


1

I use bags for all whole hop additions. I use muslin bags that have a very open weave. I also account for the theoretical 10% loss when using a bag by using 10% more hops.


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I either add aroma hops without a bag like @jards or use cheese cotton cloth. The mesh of cheese cloth is very coarse (large holes) compared to the nylon bags I've seen and should let the wort and the hops get to know each other very well. Even though cheese cloth lets a few hop bits through the cleanup is much easier than leaving the hops free.


2

I always do all my hop aditions without bags. Recently I've try dry hop in the serving keg with bags and liked, becouse otherwise it would clog my line, but on the boil, I don't think it is very useful, since the hop material will be easy left behind with break material on the kettle. If you don't be able to let it behind, it will be nice on the fermentor ...


0

In the absence of facts, be creative... Building on the idea that "Dry" is an antonym for "Sweet", perhaps "Dry Hopping" is... The adding of hops after the yeast has consumed most of the sugars, when the wort/beer is comparatively no longer sweet. I'm not claiming any proof that this is the origin of the phrase, just a completely unfounded yet apparently ...


3

I can't really answer your question, but I've found some interesting information nonetheless. The phrase "dry hopped" didn't appear until the early 20th century, according to Google's NGram. The sense of the phrase, from looking at a few samples seems to be the same as in modern use. "Hopped down" was a synonym that has fallen out of favour.


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As far as I know there's no traceable etymology of the word 'dry' in this context. No one I've known in the brewing world has had anything close to a solid answer for this question. I think it's just lost to history. In looking around, I found at least two instances of referring to the process as "cold hopping", so you're right there. It just refers to any ...


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Interesting question. I did some searching and didn't find an answer. Since dry-hopping refers to adding hops after fermentation is complete, though, I can only assume that somehow "wet" is related to fermentation and, therefore, "dry" relates to post-fermentation.



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