how to improve dry hopping (hop bag x no bag)

[Gledison]

Hi,
I was discussing with other folks in other thread and came out how could we improve dry hopping.
I've been using teebags for dry hopping and im not getting the aroma I want. Im using a fair amount of hops (4g / liter or 0.5-1oz per US Gallon.
I noticed that the little teebags are quite compacted by the end of the dry hopping.
Could be that the problem? im not using a secondary and im using bags to avoid extra trub due to the hops dust.
I've got this 1$ Chinese tee infuser (stainless stell) to give a try.
what is your experience ? should the hops be as loose as possible ? or im just doing something completely wrong?
btw, i normaly leave the hops for 5 days.
thanks

 

[chub1]

I have been using hop bags but switched to a tea ball,available for peanuts on ebay from China----oops see you have one. Just feel it gives the pellets more room and obviously it sinks so no weighing down.

 

[Gledison]

Yep, but are you having improvements on beer aroma?
Cheers

 

[chub1]

Yep, but are you having improvements on beer aroma?
Cheers

Mmmmmmm
only ever used a tea bag type hop sachet once so hard to say really.Wasn't overly impressed with the tea bag type sachet and never brought anothe one.

 

[J A]

If you don't want to bother dry-hopping, whirlpool/hopstand hopping is extremely effective for adding big aroma and saturated hop flavor.

 

[HighVoltageMan!]

I'm curious why you wouldn't just add the hops without a bag? There have been studies (at least if memory serves me correctly) that utilization is increased both in the boil and dry hopping by 25-50% by adding them directly without any containment.

As JA said, late additions and whirlpool additions work well for improving hop aroma. I do late/whirlpool additions as well as dry hopping without any containment with great results.

Crash cooling prior to kegging/bottling drops out all hop residue. Even if containment is used, cold crashing would aid in precipitating the hop particles that escape the containment.

 

[Ozarks Mountain Brewery]

in the beginning I did the same thing, trying to reinvent the wheel to keep hops out but today I throw them right in, even whirlpool, and if a cup of hops get in my fermentation vessel I just let it, doesn't make a difference in my beers because I chill and age all beers 30 days from grain to glass, by that time it all drops to the bottom of my kegs, beer is always clear