Today is bottling day for my malverde ipa Recipe by Mike Karnowski. (2 weeks in the primary fermenter). However , I realized that I had not dry hopped the required 4 oz of hops yet. I pitched 1 oz of each of these hops: chinook, citra, Columbus and Pashto. It called for simcoe not Pahto but I didn’t have any so used pahto. I dry hopped right into the primary fermenter. I plan to bottle in three days. I also used one new yeast packet and some washed yeast from a previous batch. Did I totally ruin this batch of beer??
Oh, I started the primary fermentation with that amount of yeast. The recipe called for 2 packets of yeast but I only used one new one and used the washed yeast from a previous batch. I didn’t add more yeast when I did the dry hoppin on the fourteenth day if the primary fermentation.
So are you saying that you were going to bottle today, realized that you hadn’t added your dry hops, added them today, and plan on bottling in three days?
If so that would be fine.
Sounds like you’ll be fine. A lot of schools of thought show extended dry hopping (beyond three days) wouldn’t do much any way. And, extending your primary fermentation by 3 days due to dry hop won’t hurt anything either.
I’m using a kit that suggests pouring the hops into the carboy and then transferring the brew on top. is this the best practice, or should I pour the hops on top of the beer after transferring to the carboy?
I wouldn’t transfer to a secondary at all to eliminate that potential source of O2 pickup. You might consider adding them to the primary while there’s still active fermentation a cpl point short of completion instead.