Never have I ever Dip Hopped would probably not have many people taking a drink! I do agree with you on Pale Ale being a lovely recipe style. Lets you test out changes without getting overwhelmed by "Where is this flavour coming from?". Digging the intro to the technique you've got going on there!
Ok so ive been doing this commercially with success. Take 10% of your wort or as you have done water at 75c The trick i have found tho is getting the hops in the sealed fv and adding tbe hot liquid and hops and seal it up leave it 10 minutes then blow off through a airlock the myrcenes. Then closed transfer your finished wort into the fv you will trap all the aromas and the hop flavours are awesome use a yeast that works high in bio transformation and you should end up with a nice rounded hop profile
I really mate hope you start new challenge series for cloning commercial beer . let' say the top 20 commercial beer from market cap point of view . each week one clone .
I just bought a Bar King kit and its awesome, so easy to use! How long did you ferment this beer, just wondering if you got any grassy notes like you can get if you leave dry hops on beer too long?
So the point is to make a hop tea before fermenting? How about making a hop tea and adding it in the end of fermentation? Kinda like dry-hopping but with tea you get more flavors? Boil the water first to minimize oxygen and perhaps add it right before the fermentation ends?
Homebrew Challenge -so in summary , were there any additional hop bite or vegetable flavours ? Also in future would u stick to whirlpool or use dip hop method ?
First off that line cleaner is way better then mine. I have to attach mine at the shank.. UGH! Second, I have some thoughts about this Dip Hopping. even at 180F youre still going to be extracting some alpha acids out of those hops, not the end of the world, would be hard to calculate that in beersmith. to go along with that I also wonder if this would be really good for debittered older hops that still have great flavor. I could see this working for a Hazy with a bunch of older hops...? Going to be asking around! Great vid!
A question: Wouldn't the CO2 produced by the yeast drive out the flavor and aroma of the hops? I thought that's why the dryhopping happens late in the fermentation process.
Yes, and no. After all, you can get quite a lot of hop flavor and aroma without dry hopping at all. This is essentially the same as dry hopping at high krausen, which is standard practice for hazies, and other beers that want to leverage biotransformation (which is highly dependent on yeast). I've used this method (for mead), and it works quite well.
Its been a while since we saw Lauren, she looks like she has lost some weight. Im keen to give dip hopping a go, it seems similar to hop tea which I have used with good results.
Hi good video! My fermentation is normally 10-14 days. Is there a risk of over hopping due to the extended time that hops will spend in solution with a dip hop method? Thanks
You can. I do this in the brewery i work at by adding 10% of my wort at 75c the trick tho is sealing the vessel dip hopping was created to help blow off the unwanted myrcene aromas. I do 1 hour then i transfer my chilled wort on. After 10 minutes steeping i vent the airlock you will get lots of onion and garlic like aromas the first few times.
@@evandernet so in summary , were there any additional hop bite or vegetable flavours ? Also in future would u stick to whirlpool or use dip hop method ?
No I haven't bit the bullet yet, like you I'm too worried about leaving it that long and picking up the vegetal flavors, but apparently it doesn't, I just don't want to commit a whole batch to testing that lol. Maybe if I do a kveik Voss NEIPA or something like that where it'll blow through fermentation in a few days so that it won't if it does. I don't know.can someone else do it and let us know? Lol
You mentioned using 1L of water for the dip hopping. What was the amount of dry hops? It looked like 3 oz total. Is there a water to hop ratio to follow? Instead of steeping with water, could you just use 1L of 180F wert for an hour while you're chilling the rest of the wert to pitching temps? Then transfer the rest to the fermenter and pitch the yeast. Sorry for all the questions. I may try this in a future batch.
Certainly not a new idea but a little different from dry hopping in that the hops are steeped in warm water first. Really did seem to bring out more of the flavors and aromas than a regular dry hop, at least to my mind.
Very cool idea. I thought you were going to just quickly dip some hops in the wort and pull it out immediately lol
lol flash dip hopping!
I thought the same lol
Welcome back Lauren!
+1 for the bar-king! Great video covering a topic I'd literally never heard of before!
Never have I ever Dip Hopped would probably not have many people taking a drink! I do agree with you on Pale Ale being a lovely recipe style. Lets you test out changes without getting overwhelmed by "Where is this flavour coming from?".
Digging the intro to the technique you've got going on there!
I'm totally trying this recipe.
Hello hello.......nice to see you Marty........
I never knew about this. That's really interesting!
5wa
They do this at the brewery I work at!
Ok so ive been doing this commercially with success.
Take 10% of your wort or as you have done water at 75c
The trick i have found tho is getting the hops in the sealed fv and adding tbe hot liquid and hops and seal it up leave it 10 minutes then blow off through a airlock the myrcenes.
Then closed transfer your finished wort into the fv you will trap all the aromas and the hop flavours are awesome use a yeast that works high in bio transformation and you should end up with a nice rounded hop profile
Great work. And cool set!
I really mate hope you start new challenge series for cloning commercial beer . let' say the top 20 commercial beer from market cap point of view . each week one clone .
and with each Clone you have someone to do Blind test to see if he can pick the difference
Great video!
Thanks for sharing!! Great job as always!
Interesting, thanks for sharing with us. 🍻🍻
Hey Martin.....Love your videos....quick question...how long was the beer in the keg for before the tasting??
I'd be interested to see how this would work with a pale lager or a kolsch style beer
I just bought a Bar King kit and its awesome, so easy to use! How long did you ferment this beer, just wondering if you got any grassy notes like you can get if you leave dry hops on beer too long?
So the point is to make a hop tea before fermenting? How about making a hop tea and adding it in the end of fermentation? Kinda like dry-hopping but with tea you get more flavors? Boil the water first to minimize oxygen and perhaps add it right before the fermentation ends?
Really awesome. Need to try this. Do you still WP under this method?
Homebrew Challenge -so in summary , were there any additional hop bite or vegetable flavours ? Also in future would u stick to whirlpool or use dip hop method ?
Whirlpool hops transfered in the fermenter. Yes, why not?!
First off that line cleaner is way better then mine. I have to attach mine at the shank.. UGH!
Second, I have some thoughts about this Dip Hopping. even at 180F youre still going to be extracting some alpha acids out of those hops, not the end of the world, would be hard to calculate that in beersmith. to go along with that I also wonder if this would be really good for debittered older hops that still have great flavor. I could see this working for a Hazy with a bunch of older hops...? Going to be asking around! Great vid!
I do like the debittered hops idea.
A question: Wouldn't the CO2 produced by the yeast drive out the flavor and aroma of the hops? I thought that's why the dryhopping happens late in the fermentation process.
Yes, and no. After all, you can get quite a lot of hop flavor and aroma without dry hopping at all. This is essentially the same as dry hopping at high krausen, which is standard practice for hazies, and other beers that want to leverage biotransformation (which is highly dependent on yeast).
I've used this method (for mead), and it works quite well.
No more than regular late addition hops I would think. Interesting technique. Have to investigate further.
Wouldn't hop dipping also change the flavor of the hops through biotransformation?
I would say depends on the yeast. Not all yeast produce biotransformation
Its been a while since we saw Lauren, she looks like she has lost some weight. Im keen to give dip hopping a go, it seems similar to hop tea which I have used with good results.
The 99 beer challenge was also a 99lb challenge for me 🤣🤣
Hi good video! My fermentation is normally 10-14 days. Is there a risk of over hopping due to the extended time that hops will spend in solution with a dip hop method? Thanks
great video cheers
Seems like a whirlpool addition @180 for 20 minutes. Could you just dump the warm wort on them?
You can.
I do this in the brewery i work at by adding 10% of my wort at 75c the trick tho is sealing the vessel dip hopping was created to help blow off the unwanted myrcene aromas.
I do 1 hour then i transfer my chilled wort on. After 10 minutes steeping i vent the airlock you will get lots of onion and garlic like aromas the first few times.
I never see you using any finings. Irish moss? Whirlfloc? Biofine? Why is that?
Can you do a Xmas beer
Thanks David
great vid as usual -wondering did you get any hop bite from leaving wort on hops during entire fermentation ?
Yeah this has always been my fear as well, that's why I've never done it, well having too much of the vegetal flavors
@@evandernet so in summary , were there any additional hop bite or vegetable flavours ? Also in future would u stick to whirlpool or use dip hop method ?
No I haven't bit the bullet yet, like you I'm too worried about leaving it that long and picking up the vegetal flavors, but apparently it doesn't, I just don't want to commit a whole batch to testing that lol. Maybe if I do a kveik Voss NEIPA or something like that where it'll blow through fermentation in a few days so that it won't if it does. I don't know.can someone else do it and let us know? Lol
Did you purge the dip hop later on or it stayed in contact til you kegged?
Hi sorry to ask again how much water is needed for this recipe thanks
That depends on your system. If you need assistance with levels and such, Brewfather is a pretty decent free software option.
You mentioned using 1L of water for the dip hopping. What was the amount of dry hops? It looked like 3 oz total. Is there a water to hop ratio to follow? Instead of steeping with water, could you just use 1L of 180F wert for an hour while you're chilling the rest of the wert to pitching temps? Then transfer the rest to the fermenter and pitch the yeast.
Sorry for all the questions. I may try this in a future batch.
Yes. I've done this a few times with great success. Just draw off a litre or so of hot wort before cooling.
Hop tea next time please! :)
발효되면서 홉향이 함께 날라가서 보통 발효 종료 후 드라이 홉핑 (dry hopping) 하는데 어떤가요?
An interesting technique. What is the steeping time?
Martin steeped for 1 hr
Would it be the same to wait for the wort to go down to ~80°C and then make the hop addition into the full kettle?
The true way is actually to do it on a sealed fermenter to not let anything escape during that hour, so that's how it differs
So this is basically dry hopping, except for the magnum.
except for the infusion temperature ? Dry hopping is room temp, this is 180F
What the heck? So this is basically double dry hopping without doing the second addition? Great vid as usual but not a very new idea...
Certainly not a new idea but a little different from dry hopping in that the hops are steeped in warm water first. Really did seem to bring out more of the flavors and aromas than a regular dry hop, at least to my mind.
@@TheHomebrewChallenge ok I missed the part about steeping them first before they go in with the wort. My bad.
Is she on diet?