Dry Hop in Primary?

[Charlie]

One thing to consider is that your residual fermentation will be much reduced if you rack the beer off the yeast cake before you dry hop.

Help me out - what do you mean by "residual" fermentation? Is that what Palmer would call "Secondary" or "Conditioning" fermentation? I suppose it makes sense, since you're removing the beer from a large portion of the yeast when you rack it.

Yeah. I'm talking about the five molecules of maltose that are left after 2 weeks of fermentation that keep the brew bubbling once every 2 minutes for the next week or so. I made that term up on the fly, so perhaps "Secondary" or "Conditioning" fermentation is more accurate.

Charlie

[brewinhard]

I always thought that most of the bubbling after racking is due to dislogdged Co2 coming out of the beer. If you pitch enough yeast the beer should be done fermenting in under 2 wks (depending on the gravity, style, etc). If you experienced some blow off after adding your hops to the secondary (esp. after 2 wks) then it was most likely that dissolved CO2 created during primary fermentation became active through nucleation sites caused by the dry-hop addition.