Dry Hopping Date: May 6, 2012
A little dry hopping while we wait...
Fermentation is complete. Time to rack to a secondary. The recipe calls for dry hopping 4-6 weeks to add flavor and aroma to the beer (without adding bitterness). This is my first attempt.
Ingredients:
Smell: Spicy, sweet, Belgian-ish
The best part of racking: Getting a chance to taste the (nearly) finished product. I predict this will be my best beer yet! Great hop flavor. Well balanced. Here's hoping the dry hop adds a touch more spiciness and aroma. Not much more is needed.
Fermentation is complete. Time to rack to a secondary. The recipe calls for dry hopping 4-6 weeks to add flavor and aroma to the beer (without adding bitterness). This is my first attempt.
Ingredients:
- 1 oz Willamette (A: 5.7%) flowers
Observations:
FG: 1.016 (a little higher than the recipe maintains, but close)
Color: Goldenrod yellowish-orange, slightly cloudy
Smell: Spicy, sweet, Belgian-ish
Taste: Spicy, slight citrus, good hop bite, well-balanced
Experience:
Racking went quickly (for once). Although I opted to use hop flowers, it was a pain to force them into the fermentor through its neck. I may use pellets for future dry hopping. To maintain sanitation, I did my best to crush the hop flowers a bit while still enclosed in their packaging. I used a funnel to get the hops through the neck.
The best part of racking: Getting a chance to taste the (nearly) finished product. I predict this will be my best beer yet! Great hop flavor. Well balanced. Here's hoping the dry hop adds a touch more spiciness and aroma. Not much more is needed.
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