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adding aroma
Hey everybody I am very new to brewing but I'm already hooked. I've read that adding hops at the end of the boil will add the hoppy aroma. Will adding other things (fruit, spices etc.) at the end of the boil have the same effect? I would love to hear ideas and suggestions.
Cheers,
Blaine
Even moreso if you add them to the fermenter as fermentation winds down. Look up "dry hopping". You can add lots of different things "dry" to the fermenter, though I personally stick with the hops.
Throw a pound of cherries or raspberries into a good stout at the end of fermentation and whala!! a wonderful cherry stout. Maybe some cocoa powder too? YUM!!
ID
For my Sam Adams White Ale clone recipe I added orange rinds, coriander, grains of paradise and cloves right into the fermenter after pitching my yeast. I put them all inside a sanitized hop sack and tied a knot in the sack and tossed it in. After fermenting for 21 days I removed the sack before bottling, what a ton of flavor and with little or no risk of contamination too.
Screwy Brewer
Thanks for the tips everybody. Here is a followup. My first batch is in the primary fermenter which is a glass carboy in this instance. If I tossed a grain bag will I be able to get it out? I used the glass because my brewing partner said the plastic bucket holds flavors and could transfer unwanted flavors to my new brew. Any thoughts?
Cheers,
Blaine
You could tie a string to the bag and use that to pull it out. It might be somewhat difficult to pull it out through the carboy opening, but you should be able to get it.
as for fermenting in buckets, they will smell after you use it, but I've never notice it affect the next batch.
I usually tie a string to a small muslin bag and drop it in through the top of the carboy. I also put a couple of sanitized marbles in with the hops to get the bag to sink. When I am ready to transfer to my botteling bucket or keg I leave the bag in there and pull it out after everything is transferred.
Good luck
ID
to much trouble. Just throw what you want into the fermenter, hops, fruit, shell fish, whatever the hell you want. Put a bottling spigot on your fermenter, they tie the hop bag on the end of your trasfer tube, and it will all be filtered out. of course you can only do this if you use buckets, or better bottles with a racking system.
Another reason why buckets rock, Ha ha.
Did I mention I really, really, really really hate to syphon.
I like the 2.13 gallon Mr. Beer keg fermenters because they have a large diameter opening on top, a screw cap with built in airlock, a locking spigot and a molded trub tray on the bottom of the keg.
The muslin hop sack filled with pellet hops and adjuncts floats lazily on the top of the beer far away from the trub at the bottom of the keg. I typically ferment for 21 days using this method of dry hopping and the aroma of the hops really come through nicely in the finished beer.
Prior to bottling just unscrew the top, reach in and pull the floating hop sack out so it doesn't clog the spigot when you bottle.
The smaller sized fermenters allow me to brew a wider variety of beer styles and are perfect for experimenting with recipes.
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