Dry Hopping

[GuingesRock]

Yes, I thought that also. I thought in the end though, it might be possible that adding the slurry might be no worse than simple dry hopping, as far as loss of beer/alcohol is concerned, and could even have a slight advantage over simple dry hopping. I'm a born optimist though.

[redoubt]

Glad this topic was resurrected this week -- and that y'all did all the hard work figuring out how much water to use. Thanks. Just racked my session IPA and Conan's DIPA over to secondary and made a hop slurry for each of them.

I tasted a bit of each of the slurries. I don't necessarily recommend it. Bitter as fuck. Hella flavourful, though. I'm super-excited to taste how these beers turn out!


Kirsten

[mumblecrunch]

I tasted a bit of each of the slurries. I don't necessarily recommend it. Bitter as fuck.

Awesome. Suddenly I feel waaaay less weird for having done the same thing. Tastebuds were totally fucked for at least a half hour afterwards too.

[GuingesRock]

No worries with dry-hopping, hops are an excellent inhibitor of beer spoilage bacteria so we've been blessed as brewers to go ahead and dump them in.

On another note, here's some info that's not very common knowledge - there have been many studies done on dry-hopping and it's effects, some of the studies were closely related to first wort hopping techniques. Dry-hopping doesn't release any alpha acids or bitterness into the beer but it can and does add astringency depending on the strain and quantities used. Here's where the relation to first wort hopping comes in, they discovered if you steep the raw hops in a bit of water to make a thin slurry @ 160 - 170F for 10 - 15 minutes then dump the whole thing into your finished beer for dry-hopping that it almost completely eliminates the associated astringency and brings new heights to dry-hopping with a more integrated, softer palate while retaining that fresh hop burst. It works.

Did I misinterpret your post Greg? My interpretation of your post is that the slurry needs to be 160 – 170, but if it is the water that needs to be 160 – 170, and as you say, keep adding more water until you get a thin slurry, then you would end up with a mush that is more like FWH temperatures.

[NASH]

No worries with dry-hopping, hops are an excellent inhibitor of beer spoilage bacteria so we've been blessed as brewers to go ahead and dump them in.

On another note, here's some info that's not very common knowledge - there have been many studies done on dry-hopping and it's effects, some of the studies were closely related to first wort hopping techniques. Dry-hopping doesn't release any alpha acids or bitterness into the beer but it can and does add astringency depending on the strain and quantities used. Here's where the relation to first wort hopping comes in, they discovered if you steep the raw hops in a bit of water to make a thin slurry @ 160 - 170F for 10 - 15 minutes then dump the whole thing into your finished beer for dry-hopping that it almost completely eliminates the associated astringency and brings new heights to dry-hopping with a more integrated, softer palate while retaining that fresh hop burst. It works.

Did I misinterpret your post Greg? My interpretation of your post is that the slurry needs to be 160 – 170, but if it is the water that needs to be 160 – 170, and as you say, keep adding more water until you get a thin slurry, then you would end up with a mush that is more like FWH temperatures.

Are you saying that FWHs don't go through the 160-170 temperature range?

...steep the raw hops in a bit of water to make a thin slurry @ 160 - 170F...

The water, of course, should be deaerated. The slurry should be in the temp range as posted, not the water. Make a pourable solution, no more. No need to dilute your beer.

[GuingesRock]

Are you saying that FWHs don't go through the 160-170 temperature range?

No I wasn't saying that, and it would be a pretty dumb thing to say if I did, but I thought traditionally the main steeping time for FWH was at a lower temperature than 160 - 170F. Maybe I'm wrong on that. If the study showed that a slurry in the range of 160 - 170F produced the desired results, then that's what should be done.

Thanks for the extra tips.

You don't have a link to that study? I find it really interesting. There might be something in there that could be applied to other hopping. Maybe late hopping etc.

ps. Someone quoted you on HBT and used the quote to start a thread: http://www.homebrewtalk.com/f13/anyone- ... op-464916/" onclick="window.open(this.href);return false;

Came across it while I was trying to find the study. I can't find it

[NASH]

I think I first read about it in An Analysis of Brewing Techniques a couple decades ago Mixed in with some of their discussion on FWH'ing experiments. I've seen reference to it elsewhere as well but don't remember exactly where

[NASH]

FIX - hops 1.jpg

FIX - hops 2.jpg

That's all I could find for now. Will post back if I can find more...

[GuingesRock]

Thanks, really interesting.

I wanted to buy that book, looked it up, but it's $247!

[NASH]

Thanks, really interesting.

I wanted to buy that book, looked it up, but it's $247!

Yeah it's pricey now compared to when i bought it. Nothing compared to the Lambic book in the Classic Beer Style Series though

[Jimmy]

Thanks, really interesting.

I wanted to buy that book, looked it up, but it's $247!

Yeah it's pricey now compared to when i bought it. Nothing compared to the Lambic book in the Classic Beer Style Series though

WTF?! CDN$ 4,779.89!

[mr x]

http://product.half.ebay.com/An-Analysi ... pid=682923" onclick="window.open(this.href);return false;

First edition signed, $80

[mr x]

Also of interest:

Not my upload

[RubberToe]

Also:
Not my upload

Internet high-fives for you my friend!

[NASH]

http://product.half.ebay.com/An-Analysi ... pid=682923

First edition signed, $80

Somebody must have bought that right up

[NASH]

Also:

https://www.dropbox.com/s/5gluy793ottea11/Lambic.pdf" onclick="window.open(this.href);return false;

Internet high-fives for you my friend!

Come on now, I'll sell my copy for $4K

[mr x]

http://product.half.ebay.com/An-Analysi ... pid=682923

First edition signed, $80

Somebody must have bought that right up

lmfao, gone

[Broob]

No worries with dry-hopping, hops are an excellent inhibitor of beer spoilage bacteria so we've been blessed as brewers to go ahead and dump them in.

On another note, here's some info that's not very common knowledge - there have been many studies done on dry-hopping and it's effects, some of the studies were closely related to first wort hopping techniques. Dry-hopping doesn't release any alpha acids or bitterness into the beer but it can and does add astringency depending on the strain and quantities used. Here's where the relation to first wort hopping comes in, they discovered if you steep the raw hops in a bit of water to make a thin slurry @ 160 - 170F for 10 - 15 minutes then dump the whole thing into your finished beer for dry-hopping that it almost completely eliminates the associated astringency and brings new heights to dry-hopping with a more integrated, softer palate while retaining that fresh hop burst. It works.

Just tried this technique yesterday on an IPA with an ounce of Cascade and an ounce of Falconer's flight. I'm not exactly sure how much water I had to add but it was at least 500 ml because it was more of a paste than a slurry. Hard to get into the carboy actually. Smelled awesome and looked like a nice green sorbet.

[NASH]

You could always use some of the beer instead of water too, you'd still likely drive most of the alcohol off during heating though

[CartoonCod]

Also of interest:

Not my upload

Thanks!!!

[dean2k]

I'm going to do up a thin slurry of cluster tonight for a 7 day dry hop. Going to try and keep it thin-ish to be pourable into the narrow mouth of a carboy. Don't feel like spooning it in. Anyone have any advice or warnings, or should it be pretty straight forward?

[GuingesRock]

I'm a bit hesitant to do this again. I did it once, and a certain Mr. Nash tasted the beer and said there was "something not nice in it". Now, I'm still trying to get to the bottom of that. There was a report that my hops were old and tasted cheesey from one competition. To make a slurry thin enough to get through the neck of a carbouy, you will need a hell of a lot of water. If you have some old hops any where you could experiment with them to see how much water you will need. They seem to keep swelling and needing more and more water and you can't win. That's my experience. YMMV. Do you use this method Greg?

[Broob]

I had to use a ton of water and it still had to be scooped in.

[Celiacbrew]

I've never done this so take my suggestion with a grain of salt, but you could put your slurry into a ziplock bag and cut the corner off. Like a homemade icing bag. That way the settled hops would be pushed out first and you wouldn't need to scoop them out. You could also use it to help minimize the oxygen added during the process, especially if you put the slurry into the bag while hot.

[GuingesRock]

^ smart.

It's a lot of trouble though. If there were some reports that this makes great beer, it would make it more worthwhile. If you try it, I'd be interested what you think of the beer.