Mon Aug 29, 2016 7:32 pm
-1... just to keep that tricycle-riding fool from getting a big head.
Kbar wrote:+1
brewinhard wrote:I typically add my dry hop additions as the fermentation is slowing down. This helps to scrub out any oxygen introduced when adding the hops, but also as Doc stated above, can scrub out excessive amounts of precious hop aroma too. I usually add a bit more dry hops to compensate for this though.
I would think that if you are dry hopping during the major part of fermentation that you would pretty much be wasting your hops due to CO2 scrubbing out your desired aroma. With that being said, I have not done it, so I do not know for sure.
Another thing to keep in mind, is that yeast interact with hop oils/acids and can transform them into both desireable and undesirable compounds you may or may not want in the finished beer. If you are adding the hops during the time the yeast are most active and in suspension then you may not get the most out of your hops.
Lee
"Show me on this doll where the internet hurt you."
"Every zoo is a petting zoo if you man the fuck up."
BN Army // 13th Mountain Division
