Put a strong magnet in the hop bag. Take another strong magnet on the outside and stick them together. Release when ready.
@RedBarron14
2 жыл бұрын
Much to be said about the positives of the common plastic fermenter. Of which I have a few variations and generations of both new n old. Not mentioning brands or types but the one pictured in video is a special favourite by far. And with that many different ways of dry hopping. I personally prefer a.t.m crash chilling at 2c to drop suspension. I double up my hop additions sometimes depending on the outcome both during active and near finished fermentation as it varies as does freshness of the hop crop. Great video all the same. Just wish it was one video rather than multiple vids. Cheers
@danielevasey3839
2 жыл бұрын
Most of the experimentation and analysis on the subject I have read involved kegging, followed shortly by artificial carbonation, and cool storage. That should stop biotransformation (but not necessarily chemical transformation), If, instead, one adds fermentables to carbonate in bottles or kegs at fermentation temps , biotransformation of hop oils is bound to continue for that length of time. Thus, bottlers do not forego biotrans if they dry hop a day or two before bottling. Re oxidation, a technique discussed on aussiehomebrewer is to place dry hops and a piece of iron inside the filled fermenter and above the wort, with a magnet on the outside to hold it. To dry hop, one pulls the magnet away. Note: I haven't tried it yet.
@robertschumann3840
2 жыл бұрын
Much appreciated video. If adding hops during active fermentation do you add more hops to allow for aroma loss due to co2 carrying out some hop aroma? Or is that really a thing? How much more? Thank you. Robert.
@grain_and_grape
2 жыл бұрын
Hi Robert, glad you enjoyed the video 🙂 Yep, CO2 during fermentation will scrub away some hop aromatics. But how much? Impossible to say without some diligent scientific undertakings. If you are worried about it, fermenting under pressure is the only silver bullet…. or add extra hops as you noted. How much extra? Again, there is no right answer here. Let your taste be the guide; if you feel a beer is lacking hop aroma and you think CO2 scrubbing is the culprit, add some extra hops the next time you brew that recipe. There are some small steps you can take to minimise hop aroma loss during fermentation. This blog article may help: beerandwinejournal.com/boost-hop-aroma-1/ Personally I wouldn’t worry about it. Oxidation is going to have a far worse effect on hop aroma. A google search might scare one into thinking CO2 scrubbing is a thing of concern, but I suspect most of the people asking for help on the topic have simply oxidised their beers. RDWHAHB.
@robertschumann3840
2 жыл бұрын
@@grain_and_grape thank you. And you know, 5 years ago I didn’t worry about any of this and my beers were fine. I think some of it is marketing swill from home brew equipment suppliers, scare tactics to sell gadgets 😂😂. But that’s okay; there’s science behind the principals. Thanks again.
@vijayramachandran3559
Жыл бұрын
Won't the volatile oils get blown off during active fermentation? And I believe Scott Janish also says that active yeast absorbs some of the aroma compounds
@grain_and_grape
Жыл бұрын
Some might. We guess it's a trade off between losing some aroma compounds to active fermentation Vs introducing oxidisation when dry hopping after active fermentation. So many different approaches to consider. Do you have any links to Scott Janish talking about those volatile oils, blow off and yeast absorption? That sounds interesting. We love it when people share their knowledge so we can all lean from it!
@vijayramachandran3559
Жыл бұрын
@@grain_and_grape i believe it's from his latest appearance on the beersmith podcast
@Javaman92
2 жыл бұрын
Oh great, I'm even more confused about what I should do. I'm fermenting my second ever batch of beer and the first ever that requires dry hopping. On top of that it's my first ever I will be kegging. SO... the instructions say to add the hops 2 weeks after I start fermentation. That will be long after the fermentation has stopped. It's a Dead Ringer extract recipe by the way. It's in a plastic bucket in my fermenter. It's been fermenting now for about 3 days and still bubbling away. I've not taken any readings using the hydrometer... ever actually. lol But hey, I have one. So WHEN should I add the last addition of hops? They say 2 weeks, you suggest 3 or 4 days then you tell me what I want to extract from the hops will be extracted in just a few hours?! What's a brand new home brewer to do?!
@grain_and_grape
2 жыл бұрын
Hi Javaman, The internet is a vast repository of information with different approaches to the same problem. It can be overwhelming as a new brewer can’t it! I remember being in the same position vividly. Apologies in advance as this will be a long answer… but we hope a worthwhile read. So first things first, in answer to your question, “What's a brand new home brewer to do?!”, the best advice anyone is ever going to give you (and the hardest to follow) is… go easy on yourself. As you pointed out you are just your second ever batch, moving to your third. There is a long way to go. You have plenty of time to get your head around the nuances of brewing practise, plenty of time to figure out what works best for you. Don’t be afraid to make mistakes. Even if you don’t follow what is considered the _right_ or _best_ process, you will still make beer. If you are a conscientious brewer (as it sounds like you are) you will still make beer and even if it isn’t perfect, it will still be pretty good. Judge your beers fairly (but be kind to yourself). Strive to improve and every batch you make will be a little bit better than the last. The huge array of confusing information out there will also start to become more clear. It will just take time. A famous home brewer once said, “relax, don’t worry, have a home-brew.” when it comes to questions like these. So… now, to get more specific; dry hopping. Approaches to dry hopping have changed _a lot_ in the past 5 or so years. The old advice “add dry hops 2 weeks after fermentation” is no longer the only way to do it… but again, this does not mean it is wrong. It is just one option, from many. As brewers gain more experience in the hobby, they tend to look for small improvements they can make to their beers. Any one improvement in isolation may not make a huge difference, but many small improvements over a period of time can change a good beer into an excellent beer. You can twist yourself in knots chasing this holy grail of beer perfection, but hey, its what we home brewers do 😅 One such improvement is avoiding oxidisation, particularly with hoppy beers. There is all sorts of fancy equipment now days to combat this -such as pressurised fermenters allowing for a completely closed system end to end with airless transfers and what not. But in the absence of such equipment and to minimise oxidisation, the latest thinking is to hop during active fermentation, as suggested in the video. No need to add a second hop dose after fermentation at 5 days or 2 weeks or whatever. Add all your hops at about the 3 day point, during high krausen. Don’t worry about the comment regarding extraction happening within a couple of hours. That was just an interesting side note. Given that you have progressed to kegging on just your third batch, you are way ahead of most brewers at your level of experience. Kegging gives you more options when it comes to hops. So instead of dry hopping in the fermenter at 2 weeks, perhaps put those hops straight in the keg (just remember to use a bag or hop tube!) This video could be helpful: kzitem.info/news/bejne/x6-D4G2nbGmqqmk Keg hopping will prevent oxidisation. But will it taste the same as putting the same hops in the fermenter? Only you can judge. If you are really committed, try brewing the exact same recipe multiple times, but tweak one variable. One batch put the hops in the fermenter. The next batch put the hops in the keg. Do you prefer beer A or B? Is the effort of putting the hops in the keg worth it? Or is it no extra effort at all? Only you can decide. Maybe brew one beer and follow the “hop at 2 weeks” advice. Then brew another beer and put all the hops in during active fermentation. Which tastes better to you? Only one way to find out. As Helen said in the video, every home brewer has a different opinion. So do what works for you. All we as beer educators can do is teach the latest methods and thinking around various brewing topics. But these methods are being changed and updated constantly! It’s up to each brewer to decide what advice to follow and what to ignore. And that only comes with experience. There are no short cuts sorry to say! Best of luck and we hope this advice helps you (and any other reader who made it to the end of this essay). Most of all, just enjoy your beers! RDWHAHB
@Javaman92
2 жыл бұрын
@@grain_and_grape WOW! I can't thank you enough for this well presented answer! My friend who got me into brewing also keeps telling me not to be afraid of messing up a batch, after all I'm learning. Since I'm already past the active fermentation part I guess this time around I will either wait until the 2 weeks conditioning are up or find a small hop bag and put it in my keg as I transfer my beer to it. Again, thank you!
@Zumaray
2 жыл бұрын
Can the guy at the start of the video please give the information! He is way better to listen to. armmmm arrmmmm arrrmmm
@kermets
Жыл бұрын
God that does my head in also.ummm Ummm Ummm Ummm....once you hear it you cant un hear it....
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