Dry Hopping


Hops can also be added to the fermenter for increased hop aroma in the final beer.
This is called "dry hopping" and is best done late in the fermentation cycle.
If the hops are added to the fermenter while it is still actively bubbling, then a lot of the hop aroma will be carried away by the carbon dioxide.
It is better to add the hops (usually about a half ounce per 5 gallons) after bubbling has slowed or stopped
and the beer is going through the conditioning phase prior to bottling.
The best way to utilize dry hopping is to put the hops in a secondary fermenter,
after the beer has been racked away from the trub and can sit a couple of weeks before bottling, allowing the volatile oils to diffuse into the beer.
Many homebrewers put the hops in a nylon mesh bag - a Hop Bag, to facilitate removing the hops before bottling.
Dry hopping is appropriate for many pale ale and lager styles.
 
When you are dry hopping there is no reason to worry about adding unboiled hops to the fermenter. Infection from the hops just doesn't happen.

Edit by Cody
Sales Manager
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