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The hopunion databook doesn't list the palisades variety you mentioned, but one retail source had this description, which also sounds similar to the simcoe Lately i've seen discussions about dry hopping in the serving keg Palisades is a new hop variety from the pacific northwest
With a hop stand, the wort is chilled to a temperature in the recipe, the hops are added, the temperature is maintained for the recipe stated amount of time, then cool down continues I had always followed advice to dry hop no more than a week in the fermenter, then transfer to the serving keg I don't have the equipment to do whirlpool hop additions
I convert a whirlpool step into a hop stand.
As far as quality hop flavor/aroma goes, dry hopping and whirlpool/hopstand/whatever you want to call it are the best ways to go Whether or not you add bittering hops at the beginning of the boil is up to you (and may be guided by style) For west coast ipas, i like to get about 30 ibus from a 60 minute addition, and the rest from flameout. I generally end up leaving my dry hop additions in for a week
I try to time it out where theres still some fermentation taking place to minimize some of the oxygen On my normal work schedule, i tend to brew on thursday/friday, and end up dry hopping on monday or tuesday, but unable to package until the following week due to shift rotations. I tried dry hopping in 3 of my beer batches recently Before dry hopping, the beer tastes quite nice, hop flavour and bitterness are well balanced, just that i think the aroma can be enhanced a bit more
Then i went on throwing dry hops into the secondary fermentator (with head space.
Hop creep and diacetyl are not issues i have noticed in my beers Maybe i am lucky or maybe something in my process mitigates the issue?? That hop is not typical for the style, but i used it in my first ever batch because it was all i could get at my lhbs It turned out very well, so i had no qualms about adding it again
The wort going into the fermenter tastes promising, it has a lillte bit of spicey bite from the mt hood. Adding roughly half way through the typical primary fermentation How does cold crashing factor into this If i dry hop for 4days and then cold crash for 2days, do i risk unwanted flavors.
Apologies if there is a thread that addresses this, but search didn't locate one
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