Why and when do dry hopping?
- Apr 15, 2021
- 128
- tiantai
The purpose of dry hopping is to add more hop aroma and flavour into beer. The process of adding hops into cold fermentable wort could help to keep more hop flavour and aroma as possible, without adding any other bitterness. In contrast, adding hops into boil wort would drive out the fresh hop characteristics and increase bitterness in beer.
Not all type of beer require dry hopping actually. Usually, a serious of American style ale would need dry hopping, the best known ones are American pale ale and American IPA. However, with the continuous development of craft beer, there is an increasing on the types of dry hopping beer, such as sour beer, dark/amber American ale beer, Belgian ale beer and Lager etc.
The time for doing dry hopping is very important so that the required hop characters could be highly retained. Due to the carbon dioxide increasing and the vigorous nature of primary fermentation, an earlier operation on dry hopping would wipe away a lot of hop characteristics.
Generally, it is better to do dry hopping at end of primary fermentation. You can measure this time when the beer krausen begin to decrease, it usually at 4~5th days of fermentation period.
In order to determain the best time for dry hopping, it is available to use the gravity of your beer. A good rule is that doing dry hopping when beer gravity is within 2~3 points of expected final gravity.
Edited by Laura
Sales Manager
Tiantai Beer Equipment
Email: [email protected]
Not all type of beer require dry hopping actually. Usually, a serious of American style ale would need dry hopping, the best known ones are American pale ale and American IPA. However, with the continuous development of craft beer, there is an increasing on the types of dry hopping beer, such as sour beer, dark/amber American ale beer, Belgian ale beer and Lager etc.
The time for doing dry hopping is very important so that the required hop characters could be highly retained. Due to the carbon dioxide increasing and the vigorous nature of primary fermentation, an earlier operation on dry hopping would wipe away a lot of hop characteristics.
Generally, it is better to do dry hopping at end of primary fermentation. You can measure this time when the beer krausen begin to decrease, it usually at 4~5th days of fermentation period.
In order to determain the best time for dry hopping, it is available to use the gravity of your beer. A good rule is that doing dry hopping when beer gravity is within 2~3 points of expected final gravity.
Edited by Laura
Sales Manager
Tiantai Beer Equipment
Email: [email protected]
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