Hop Creep, Demystified

[@dillonreynolds370]

Thanks guys

[@Tense]

Seems like it could be seen as an advantage if you are not trying to mass produce over a shorter period of time (modern production). When they were shipping and it was on a ship for longer periods of time the yeast had time to clean itself back up (diacetyl rest). So, as was said... you just get a bit more dryness and crisp instead of off-flavors. Basically hop-creep isn't an issue if you have lots of time after you dry hop its possibly a benefit.

[@chesroberts2275]

Could this be reduced or eliminated by dry hopping below the yeast’s fermentation temp?

[@dillonreynolds370]

Nope dry hopping is usually at 2-6degrees celcius

[@jonathanwilliams1974]

Add ALDC with your dry hop. That's pretty much what most good IPA producers do.

[@BassRTA84]

Is this how someone talks when they think they're smart and have to break something down for the "stupid people" = 1 minute of actual info, 3min 52 seconds of waffle that ment nothing 🤦‍♂️

[@sk8nchill52]

Where was the waffle 🧇

[@tortap]

Geez. This comment is like saying Magnus Carlsen thinks he knows chess...

[@jonathanwilliams1974]

@@tortap 🤣

[@jonathanwilliams1974]

Dude is the freaking godfather of modern IPA...he's on brewing Mt. Rushmore. So yeah...he's smart. Perhaps appreciate his advise and detailed explanation instead of...whatever drivel you just posted.