New answers tagged secondary
I've always done finings after all fermentation addition schedules have completed. Most finings work best during or after cold crash. You want your hops to be warm and suspended for their dry hop duration for best results.
For taste and aroma, 4 to 7 days of dry hopping are optimal. For clarity I prefer to give isinglass 7 to 14 days. Probably it's the same with gelatin, these are similar. Thus, I obviously add gelatin first, hops second. One more thing. If you want to rack to secondary, strongly consider adding gelatin after racking. I guess you will be using another bucket ...
I just stopped by my favorite home brewing store this morning and I also had a question about dry hoping. I read somewhere that when dry hoping if you use hop bags, they should be sanitized first by boiling them but the gentleman at the brewing store said just dump the hops into the secondary fermenter. I asked him if that would cause a problem when it came ...
In my experience grassy notes come through when hopping at cold temps. I've tried to salvage some old IPAs with a cold dry hop and filtering with little success when they are at or below 55° while it kinda works, they have always gotten a grassy note flagged by at least one judge. For a lager the last real effective time for a dry hop is during your ...
I would simply dry hop before I started the lagering process. Do it in the bucket you are in with a sanitized sack. Then you can pull the sack and proceed with your lager phase. There might be some hop debris that makes it through the sack but it shouldn't be noticeable or a problem.
Does it: A) Look like beer? B) Smell Like Beer? C) Taste like beer? If the answer to A and B is NO, then don't taste it, if the answer to all if Yes then you are good to go.
Top 50 recent answers are included