2 replies to this topic

[CoastieSteve]

I made a basic APA. After a 3 week primary, I racked to secondary for 3 more weeks, something I don't often do. For whatever reason, I used one of my smaller 5 gal carboys for secondary and actually had a full 5 gals, so the liquid level was well into the neck of the carboy- a level I'd never actually filled to before. I decided that I'd dry hop with an oz. of cascades at the end of week 3 and I simply dumped an oz. of pellets in.2 days later I checked on it and was shocked- the air lock was green with the hop/beer mix and the neck of the carboy was froth. The hops were swirling around inside the beer as if it were day 2 of fermentation. I kegged it right then and the beer is fine. Very interesting experience though.

[ncbeerbrewer]

I have often dry hopped a lot of beers that I have brewed APA and IPA too. I believe what may have occurred is that nucleation site idea. I forget the principle behind it but I have heard of that. I think its like it kicked up your beer a bit. I figure after 3 weeks primary your fermentation is done. Did you verify if your FG changed after you added the hops? I would not expect there to have been any further fermentation after the hop addition though. At least you got it in a keg and if it taste good then all the better. Prost.

[CoastieSteve]

I have often dry hopped a lot of beers that I have brewed APA and IPA too. I believe what may have occurred is that nucleation site idea. I forget the principle behind it but I have heard of that. I think its like it kicked up your beer a bit. I figure after 3 weeks primary your fermentation is done. Did you verify if your FG changed after you added the hops? I would not expect there to have been any further fermentation after the hop addition though. At least you got it in a keg and if it taste good then all the better. Prost.

I'm pretty sure fermentation was done- it was 6 weeks after brewing that this event occurred (though I didn't check FG since it was a routine batch I'd brewed a dozen+ times before). I think you're right- I highly doubt it was fermentation (unless it was from bad organisms vice yeast) and it was likely a result of the binding agents used to make the hop plugs releasing gas as they broke down. Since I didn't have enough head-space, it foamed until the lock was plugged creating back pressure and trapping the gas. Since the beer was likely already saturated with CO2 for the given Temp and pressure, the gasses had no where to go hence the action seen in the carboy. I found it interesting nonetheless.