dry hopping and grassiness
#1
Posted 16 May 2010 - 03:48 AM
#2
Posted 16 May 2010 - 06:12 AM
#3
Posted 16 May 2010 - 06:34 AM
in this case it's 2oz of cascade and 1oz of magnumThat's pretty normal, especially if you used 3oz in 5 gals. I get a bit of grassiness at the beginning, but it fades over the next week or two. I always leave the hops in the keg until it kicks, and have no issues.Some varieties are worse than others - I get tons of grassiness from Amarillo, not so much from Centennial.
#4
Posted 16 May 2010 - 11:17 AM
#5
Posted 16 May 2010 - 11:44 AM
That's actually what I did except it was more like high 50s temperature wise and I left the hops in after I put it in the fridge. I'm sure pulling them early would have cut down on the grassiness but I don't think I would have ended up with a ton of aroma based on the somewhat muted aroma I'm getting right now.After cold conditioning when the yeast has dropped out, set your secondary out in room temp. Once the beer is at ambient, toss in your favorite dry hops. Let sit at that temp and dry hop 3-5 days. Then pull the hops. You wont get any grassy phenolics but you will get the aroma. A brew buddy uses this technique and I must say it works every time.
#6
Posted 16 May 2010 - 11:46 AM
#7
Posted 16 May 2010 - 11:54 AM
#8
Posted 16 May 2010 - 11:56 AM
they are used in the Torpedo as one of it's "Torpedo Circulator" hops, no grassiness in thatAs others have said, I'll usually experience some grassiness (chlorophyll) initially which will fade with time. However, I'd be looking at those magnum hops as a main culprit. Yuck! Save those beasts for bittering only. The only way I can think to describe the flavor of magnum is fresh cut lawn.
#9
Posted 16 May 2010 - 12:01 PM
I actually had even more grassiness when I dry hopped with cascade and willamette.As others have said, I'll usually experience some grassiness (chlorophyll) initially which will fade with time. However, I'd be looking at those magnum hops as a main culprit. Yuck! Save those beasts for bittering only. The only way I can think to describe the flavor of magnum is fresh cut lawn.
#10
Posted 16 May 2010 - 12:06 PM
No. Nothing like I explained. Its a temp thing. You added the hops at 50* then chilled it again with the hops. Instead add the hops when the beer is at room temp and leave it at that temp for 3-5 days, then remove the hops before chilling again. You wont get the dry hop phenolics that way.That's actually what I did except it was more like high 50s temperature wise and I left the hops in after I put it in the fridge.
True. Even tho the Torpedo has changed in flavor profile since it was first brewed, I agree that Magnum doesn't lend itself to grassiness more than any other hop. Its how you dryhop as I explained that makes the difference. Temp is everything.they are used in the Torpedo as one of it's "Torpedo Circulator" hops, no grassiness in that
#11
Posted 16 May 2010 - 12:43 PM
I'd give you that. I find cascade to be grassy, even after the initial "fade". I'd also contribute some of it to perception, from the unique fact that tasting it in the keg will allow you to taste it throughout the dryhopping process with many different levels of flavor to compare against one another. At it's peak, you'll detect a grassiness that normally would never be evident in a dry hopped beer from a brewery or something hopped in your secondary.I actually had even more grassiness when I dry hopped with cascade and willamette.
#12
Posted 16 May 2010 - 01:35 PM
So the act of having hops in chilled beer adds phenolics regardless of what happened to the hops prior? B/c I did leave the hops in at something close to room temperature for 3-5 days before chilling the the keg.No. Nothing like I explained. Its a temp thing. You added the hops at 50* then chilled it again with the hops. Instead add the hops when the beer is at room temp and leave it at that temp for 3-5 days, then remove the hops before chilling again. You wont get the dry hop phenolics that way.
#13
Posted 16 May 2010 - 01:50 PM
Most likely yes.So the act of having hops in chilled beer adds phenolics regardless of what happened to the hops prior? B/c I did leave the hops in at something close to room temperature for 3-5 days before chilling the the keg.
#14
Posted 16 May 2010 - 04:40 PM
Edited by Rick, 16 May 2010 - 04:40 PM.
#15
Posted 16 May 2010 - 05:04 PM
Good stuff - I'll have to keep this in mind next opportunity I get to dry hop something. Most likely it will be Denny's rye IPA next fall.zymological, have you listened to Vinnie Cilurzo's NHC lecture on dry hopping? If you haven't or haven't in a while, check it out at The Brewing Network Sunday Session 6/26/2005 episode (here). Basically what I got from the lecture; drop and remove your yeast (transfer to corny), dry hop at a rate of 0.25-0.50 oz (7-14 g) per gallon of beer, use a hop mixture, temp 60-68ºF, and 5-7 days and remove hops. During those 5-7 days you want to agitate the hops each day, either by shotting CO2 through the output or gently shaking your keg. You can add another charge at the same conditions after you remove your previous charge to add addition aroma for IPAs and IIPAs. Pliny the Elder has 2 charges for a total dry hop time of 12 days. The Younger has 4 charges for 24 days total.I pretty much follow these guidelines. I drop my yeast and then transfer to a purged corny. Take a hop bag, drop in my mix (2 oz Amarillo + 0.5 oz Cascades), tie it up with a long piece of regular floss and place it between the lid and keg so that the bag can be retrieved, seal the keg with a few PSI of CO2, and gently swirl the keg around everyday for 5 days. On day 6 I take the bag out, crank up the CO2, and chill it down and let it carb over the next couple days. Amazing aroma with no grassiness or astringency.Nathan Smith has put a great presentation together about IIPAs which has a ton of great info about hops in general.
#16
Posted 16 May 2010 - 05:54 PM
Actually, I picked up a touch of grassiness in the torpedo. But I might be extra sensitive to that characteristic.they are used in the Torpedo as one of it's "Torpedo Circulator" hops, no grassiness in that
#17
Posted 16 May 2010 - 06:07 PM
Those resources are right on. I am a lazy brewer and I just dump the hops into the primary vessel once fermentation is done. I let it sit at room temp for about a week or two then I crash cool and transfer to a keg. I get pretty good results but I am sure the yeast tends to scrub some of the aroma (or coat the hop oils). On a final note, I have never really seen anyone dryhop with Magnum, since it is not really known for its aroma qualities.Good stuff - I'll have to keep this in mind next opportunity I get to dry hop something. Most likely it will be Denny's rye IPA next fall.
#18
Posted 17 May 2010 - 06:28 AM
I do it the same way. No grass in my beers....Its a temp thing. You added the hops at 50* then chilled it again with the hops. Instead add the hops when the beer is at room temp and leave it at that temp for 3-5 days, then remove the hops before chilling again. You wont get the dry hop phenolics that way.... Its how you dryhop as I explained that makes the difference. Temp is everything.
#19
Posted 17 May 2010 - 06:43 AM
which way do you do it? something like what I did or something like what the linked sources recommend?I do it the same way. No grass in my beers.
#20
Posted 17 May 2010 - 11:31 AM
Since SF quoted me on the technique I described, id say it was my way.which way do you do it? something like what I did or something like what the linked sources recommend?
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