http://www.homebrewkorea.com/forum/discussions/tagged/dry-hopping/feed.rss Wed, 22 May 13 19:36:06 -0600 Tagged with dry-hopping - Homebrew Korea en-CA http://www.homebrewkorea.com/forum/discussion/1231/multiple-stage-dry-hopping Mon, 30 Apr 2012 22:27:45 -0600 gordsellar 1231@/forum/discussions
I recently noticed references to some brews being double or triple dry-hopped -- as in, adding dry hops, removing them after infusion, and adding more dry hops, then removing those, and adding a third dry hop infusion prior to racking to a keg. (Or else using keg hops for the third infusion.)

I was wondering whether anyone here has experimented with that, or has read anything about the process. In most of the discussions I've seen, people seem to dismiss the practice, but I'm wondering whether it can contribute more hop characteristics to put 3 ounces into a brew separately than it would to put three ounces of a hop all at once (even, say, immersed in a hop sack weighted down inside a keg or carboy, where the hops get maximum surface exposure to the beer)... or whether the effect of yeast on hop oil characteristics might result in a more complex hop profile as the dry hops are added at three different stages in the late-fermentation process. (When yeast are tapering off in activity, falling asleep, and then basically in hibernation.)

Anyway, just curious if anyone's tried this or has any info. ]]>