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[[Category:Beer]] | [[Category:Beer]] | ||
+ | [[Category:Beer brewing process]] | ||
[[Category:Hops]] | [[Category:Hops]] | ||
[[Category:Methodology]] | [[Category:Methodology]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
The term refers to the practice of adding unboiled hops to the wort/beer after it has been cooled and transferred to a fermentation vessel. It is more akin to steeping than anything else. Since this method involves no heat, it extracts no bitterness; it is solely for the purpose of adding more hop aromas and flavors to the beer. The standard dry-hopping method is to add hops to the beer once it is finished fermenting, and has been transferred off of the yeast. The amount of time a beer spends dry-hopping varies depending on the beer style, but 1-2 weeks is typically adequate. While it is not absolutely necessary, some brewers steam the hops before adding them to the beer, in order to avoid any possibility of contamination. | The term refers to the practice of adding unboiled hops to the wort/beer after it has been cooled and transferred to a fermentation vessel. It is more akin to steeping than anything else. Since this method involves no heat, it extracts no bitterness; it is solely for the purpose of adding more hop aromas and flavors to the beer. The standard dry-hopping method is to add hops to the beer once it is finished fermenting, and has been transferred off of the yeast. The amount of time a beer spends dry-hopping varies depending on the beer style, but 1-2 weeks is typically adequate. While it is not absolutely necessary, some brewers steam the hops before adding them to the beer, in order to avoid any possibility of contamination. |
Revision as of 16:53, 15 December 2007
The term refers to the practice of adding unboiled hops to the wort/beer after it has been cooled and transferred to a fermentation vessel. It is more akin to steeping than anything else. Since this method involves no heat, it extracts no bitterness; it is solely for the purpose of adding more hop aromas and flavors to the beer. The standard dry-hopping method is to add hops to the beer once it is finished fermenting, and has been transferred off of the yeast. The amount of time a beer spends dry-hopping varies depending on the beer style, but 1-2 weeks is typically adequate. While it is not absolutely necessary, some brewers steam the hops before adding them to the beer, in order to avoid any possibility of contamination.