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Dry Hopping....Should I have done this?
I brewed an IPA last Sat. I was reading up on dry hopping a little before I started and the article i read said to add the hopps during the first. Now I found a few articles that say the hopps should only be added in the secondary or 4 days into the first. I added the hopps in after I added the yeast. I closed the lid and began to wait. I guess my question is.... Will adding the hopps right at the start of fermentation do anything or will the fermenting process remove all the oils/aroma from the hopps I added?
There was a recent post on this, it may help you out.
http://www.brewingkb.com/homebrewing/dr … -3095.html
if you added the hops just after the yeast addition, you probably won't get the full character from those hops. As fermentation chugs along, the escaping CO2 will scrub out some of the aroma, so you will most likely not end up with as much hop character as you were shooting for. You will get some...just not a ton.
Now what you can do, is basically double dry-hop the beer, so if you have any hops left over, or access to more of the same kind, you could wait until the primary frementation is complete and add in more hops...this would give you a better result than what you will probably get as it stands now. Boulevard in KC uses a double dry hop schedule for their DIPA and it is pretty fantastic.
By no means do you have to dry hop in a secondary, you can just drop your hops into the primary and wait it out...Just be careful when racking over to bottling bucket to leave as much of the hops behind...
All in all this little obsession of ours is fully based in trial and error, either way, you will still have a beer to enjoy once it is done!
I have added the hops in the primary before and got little to no aroma in the beer from them. My primary smelled WONDERFUL so at least I know where all that smell went, it escaped right into the air.
Save the hops for secondary, or add them to the keg if you don't bottle.
Dry hopping is designed for the secondary fermenter or keg, AFTER primary fermentation. The reason is because dry hopping is for aroma only. During fermentation, the yeast is creating the co2 that blows out of the airlock, right along with those hop aromas. I'm not surprised if you lost most or all.
I have never seen a single recipe calling for dry hopping in the primary. Secondary or keg.
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