Do I need a hop bag for dry hopping?
For home brewing, the problem is like tangling in the gym with no gloves. You can get a more clear beer with a hop bag.
If you don't use a hop bag, you can get more contact with the beer and extract more hop oil to bring a richer aroma.
If you don't use a hop bag, you can get more contact with the beer and extract more hop oil to bring a richer aroma.
If you have temperature control equipment, if conditions permit, you can try not to use a hop bag.
After soaking the hops for 5-7 days, the fermenter is cooled (0°-2°C) to make the hop residue settle and transfer to keg to get a clear and stable beer.
After soaking the hops for 5-7 days, the fermenter is cooled (0°-2°C) to make the hop residue settle and transfer to keg to get a clear and stable beer.
Mixing oxygen into the dry process
Beer is highly oxidizable, especially IPA. Because of the large amount of hops used, it has high levels of iso-alpha acids and polyphenols,
both of which are very susceptible to oxidation. In particular, high molecular weight polyphenols produce a very unpleasant mouthfeel after oxidation.
Therefore, it is recommended to use CO2 for deuteration before and after the dry hops open the lid of the fermenter to minimize the incorporation of oxygen.
both of which are very susceptible to oxidation. In particular, high molecular weight polyphenols produce a very unpleasant mouthfeel after oxidation.
Therefore, it is recommended to use CO2 for deuteration before and after the dry hops open the lid of the fermenter to minimize the incorporation of oxygen.
Edited by Cody
.jpg)
Get A Quote