Saturday, September 3, 2011

Dry Hop Day - Fresh Hop Pale Ale

My daughter helps me weigh in 1 ounce of Ahtanum Hops
Today is Dry Hop Day. Dry Hopping is a technique that extracts the aroma of the hop but not the bitterness. I have brought my primary fermenter (5 gal carboy) from the temperature controlled kegerator (62F) and into the house where the median temperature is 72F. Most of the fermentation has completed. (gravity is down to 7.5 brix which weighs in at 1.012 and just about as dry as I want it.) Now it is time to dry hop.

People talk a lot about what a hassle it is to remove whole hops from a carboy. I don't really get it. I simply fill the carboy half way with water and fish the hops out with my finger as the water drains. I'm sure a carboy cleaning brush might work better, but I really don't think it's that big of a deal. Plus, I feel that the whole hops offer a filtering service when siphoning out of the primary fermenter. Of course, you can't reuse your yeast if you dry hop in the primay, which is why some people dry hop in secondary.

Not all of them made it into the carboy.
My daughter and I weighed out 1 ounce of my own home grown Centennials, .8 ounce Ahtanum, and .2 ounce Palisades; all fresh hops grown in 2011. We then added those fresh hops to the primary fermenter, which is where they will float for 7 days. At that point we will rack to a secondary fermenter and chill it down to 35F for a week before putting into a Keg and applying pressure.

I need a good name for this one. Please comment if you have any ideas.

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