Hey All,
Need help quickly. I am doing a 1.5IPA and I intend to dry hop. I had used some pellet hops during the boil about a week ago, but I saved roughly 1/2 ounce for dry hopping (galaxy hops). When I went to get them out of the fridge today, they seem a little brown. I intend on dry hopping today during some still pretty good fermentation (day 5). The yeast are still healthy enough to take care of some oxygen.
I was wondering if they brown hops are going to add any off flavors. The hops only appear to be slightly browner but still smell good.
You can do it, but you won’t get quite as nice an aroma effect as opposed to fresher hops. You might get away with it since they have only been exposed for a few days.
A vacuum sealer is ideal for keeping pellets or whole dried hops in fresher condition.
Great thanks! I also had an ounce of fresh simcoe whole cone that is going in, so I am not worried about lack of flavor. The yeast is mostly done, and I wanted to get in while it was slightly active to head off any oxidation. I don’t have much further to drop as far as gravity is concerned at 1.006 now, so hopefully not too much flavor is lost.
So in the end, instead of waiting to hear a response, I threw them away. I was happy with the Simcoe, and I figured I could just go get another 1 oz if I wanted to add it to the dry hop.
The IPA is tasting great, and I am thinking of pulling the dry hops after only 3 days after reading the OSU article.
My concern with the brown was that the oxidation of the hops would come through even more since it was being dry hopped. I would of been okay using them for bittering except for I seem to recall hearing negative things about Galaxy for bittering. If it had been the Warrior that was brown, I might of saved them.
Obviously I didn’t know though otherwise I wouldn’t have posted.
