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The Bludgeon Brewery
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- 12/6/03
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Sorry to flog a dead horse, but with all the good press dry hopping has been getting lately, I wanted to know how everyone does it.
Some seem to put the hops into the secondary upon racking. I can see this would have full benefit when you might be lagering your beer (which I don't do). Anyway I tried dry-hopping into secondary by putting the hops pellets in a coffee mug, topping up with boiling water and pouring the slurry into the secondary then racking on top of that. I left it in there for a week or so but found that I ended up with a lot of hops in suspension when I racked again to bulk prime and bottle. They clogged up the bottling tube and each bottle took f'n ages to fill. Had to keep on removing the bottler, cleaning it, replacing it. Some of the bottles have a lot of hops in them which should be okay but the blocked bottler was a hassle. Haven't done it that way since.
Now I just put the hops slurry into the sterile fermenter when I'm about to put my freshly cooked and cooled wort in and just before I pitch the yeast. Seems to work ok. By the time the beer goes through the bottler it has been racked twice and there is almost none left in suspension.
I have been using 15-20 grams of either cascade or goldings depending on the style.
Interested to hear your different methods and quantities.
Some seem to put the hops into the secondary upon racking. I can see this would have full benefit when you might be lagering your beer (which I don't do). Anyway I tried dry-hopping into secondary by putting the hops pellets in a coffee mug, topping up with boiling water and pouring the slurry into the secondary then racking on top of that. I left it in there for a week or so but found that I ended up with a lot of hops in suspension when I racked again to bulk prime and bottle. They clogged up the bottling tube and each bottle took f'n ages to fill. Had to keep on removing the bottler, cleaning it, replacing it. Some of the bottles have a lot of hops in them which should be okay but the blocked bottler was a hassle. Haven't done it that way since.
Now I just put the hops slurry into the sterile fermenter when I'm about to put my freshly cooked and cooled wort in and just before I pitch the yeast. Seems to work ok. By the time the beer goes through the bottler it has been racked twice and there is almost none left in suspension.
I have been using 15-20 grams of either cascade or goldings depending on the style.
Interested to hear your different methods and quantities.