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I added hops to my fermenter a couple of days ago (primary fermenter, about 11 days into the fermentation). I added them loose. They are still floating on top. Is that OK?
I added hops to my fermenter a couple of days ago (primary fermenter, about 11 days into the fermentation). I added them loose. They are still floating on top. Is that OK?
Alright. So floating time still counts. Cool.
Now, if I want to cold crush before I bottle - do I count that time also has part of the dry hopping? That is - should I put the in the fridge in a couple of days, and bottle the next day, or should I put them in the fridge in 3 days (when 5 days have passed) and bottle one day after?
My bottling container is WAAAY too big to fit in my fridge (also - I'd need two containers - which I don't have).
So you're saying that if I start the cold crash earlier, it effectively means less dry hop time (i.e. - don't count cold crash days as part of dry hopping), right?
As for overthinking - yes. That's me. For everything I do. I'm sure the beer will be fine either way. But I want to use this beer to learn the differences between the hops that I've used. Meaning that getting the dry hop right is vital for my aim to be achieved.
gotcha. 100% understand. most of us have been there.
as far as counting the dry hop time if you're cold crashing simultaneously...i have no scientific data to prove my point. it's purely an observation from dry hopping in a cold and pressurized keg versus in the fermenter. it's taken me two weeks to pick up on dry hop aroma in a cold keg while the aromas are very much present after a few days of dry hopping in a fermenter. dry hopping is a bit of a debated subject as well (e.g. stripping of aromas if you add the hops too soon, lasting nature of dry hops due to oil breakdown, etc) most aspects of brewing are.
I decided against bagging the hops, because one of my fermentation vessels has a rather narrow neck, and I figured it will be hard to get it in there, and much harder (if even possible) to get it out.Hi Tal Orbach. For future reference, I add my finishing hops (dry hopping) wrapped in a clean mesh cleaners cloth. I have included a link to a video put out by the Coopers brewery in Adelaide, Australia. Being my first post, I hope it turns out.
Not using gelatin, the yeast is Nottingham.