8 best tips for dryhopping - dryhop guide

[@coolbreeze4117]

Hi. I have a question on #2: how is this done? I am not sure i understand. I am using an Anvil Bucket fermenter and magnets to dry hop but not sure how to go about recirculating the hops for the 1st few hours?

[@Beerstories]

The breweries can do that. It’s hard to do as a homebrewer. You need a unitank and have it set up for recirculation from the get go.

[@BearBeach79]

Good tips thanks! I just dry hopped a cold IPA this morning so its maybe not too late to implement some of your tips. Hop burn is something that is talked about a lot. I'm not sure I recognise what this is? Also thiolised yeast is hot right now but the GMO yeasts don't seem to be available to home brewers yet, expecially not in Scandinavia. White labs however to make a yeast which is said to promote the unbinding of thiols WLP077. Do you have experience in this? Maybe a future video?

[@Beerstories]

You’re welcome 😊 I’m glad you find it usefull 😊 There is a video in that for sure, but GMO yeast is not available for us yet. I have to check WLP077. There is also a lot of thiol product and enzymes comming out these days. So a whole video on that topic is really relevant. I’ll look into that next year 😊 Hop burn is that astringent bite in the back of your throat. My throat is really sensitive in general and I get a burn pretty easy.

[@MaartenEssenburg]

Thanks mate! Very nice tips, and well done summarizing them out of that indeed nerdy but great book! One question; what is your preferred procedure in terms of dryhopping? As in; what fermenter do you use, do you purge CO2 while adding hops, what temp do you set the fermenter at and do you prefer 1 or 2 dryhop additions?

[@Beerstories]

You’re welcome 😊 I just got a new setup where I got a hopdropper/hop bong. And a pressure fermenter. But I used to just have a steel fermenter i. The fridge and used magnetz to pull hops up and down. I start my dryhops at 10degc and now with the new setup starts to cold crash the second day of dryhopping. I purge the hopdropper for 5min and then add the hops and actually purge the tank afterwards again. And if I dryhop at rates over 10g/l I split the dryhop in two just 12 hours apart. With magnetz I could do that, so that was just one charge of dryhop

[@MaartenEssenburg]

@@Beerstories thanks for your quick reply! a pro brewer once told me to slow down the cold crash, with 2 degrees C per 12 hours, to maintain head retention. And Brulosophy validated this assumption with an experiment as well. Do you keep attention to slowly cold crash while dryhopping too for that reason?

[@Beerstories]

@@MaartenEssenburg I know about this, but it's a comprimise. If you can't get the beer of the hops on day 2-3 then you should add the hops at around 10degC and just get it crashed the next day, so you won't extract too much green flavors and astringency. That's also to try and minimize hopcreep. But the verdict is still out on that one, though - meaning how much lower temps actually effects hopcreep positive. So it's all a matter of setup, comprimises and knowledge. But when that's said I haven't felt something wrong with carbonation. I just add pressure before the crash