Totally agree. I’m way more sensitive to some things than others.
I’ve been described as universally insensitive. It didn’t bother me a bit.
I was inspired by this thread and added my dry hops to a pale ale thats just finishing up fermentation. I brought it upstairs where its warmer so it could finish completely, theres still a bit of foam on top and the hop pellets are floating in it. I’m going to let it sit a few days then maybe add another charge and keg a couple days after that.
OK, with regards to dry hopping before fermentation is done.
If there are benefits to dry hopping as fermentation is winding down,
what downsides would there be to adding hops earlier during active churning fermentation as well?
…other than potentially wasting hops?
I think just wasting the hops. The aroma you’re looking for will probably be mostly scrubbed out by the venting CO2.
I’m not sold on this. If CO2 really scrubbed out hop aroma to any great extent, then you wouldn’t get much aroma from late boil additions. I dry hopped an IPA early once (like maybe day 7 or so), when the krausen was still over an inch thick. The aroma in the finished beer was great, and even 4 or 5 months later still had a great hop aroma. I say go for it.
Well I did it; added an ounce of pellets during the peak of churning ferment.
I ferment in 6 gallon glass, and it was fascinating to watch. There was 2-3 inches of loose fluffy already yellow stained krausen foam on top. The pellets fell down through all this and were floating on top of the beer. With all the churning, they soon started to break apart and get mixed in.
It was interesting, it seemed like fermentation bumped up a bit and there was a reaction akin to wort threatening to boil over at first hop addition during a boil. With all the churning, and yeasties and cold break chunks exploding off the carboy floor, the pellets were soon dissolved. Some green looked like it got folded up into the krausen. I did not notice a difference in the aroma exiting.
Anyone here know anything about the potential desirable influences of dryhopping during fermentation?
I’m doing it too and the hops ride up in the krausen, maybe you get better interaction/exraction since there is movement in the fermentor.