12g of hops pellets contained in a 'tea bag' and sealed in a nitrogen flushed foil bag for freshness. These can be used to dry hop your beer
Dry hopping is an excellent way to add intense and delicious fresh hop flavour and aroma to your beer. In dry hopping, hops are added to the beer as it is finishing primary fermentation and left in for around 4 or 5 days. By adding hops after primary fermentation their essential oils are not driven off by fermentation gasses – and hence their flavour and aroma stays in the beer.
If carrying out a 2 week primary fermentation, as advised in our instructions, you would, therefore, add these finishing hops 9 or 10 days after pitching your yeast. You would then bottle, as normal, 4 or 5 days after adding the hops.
Our finishing hop pellets are supplied in a ‘tea bag” and allow you to dry hop by two main methods.
Firstly simply follow the instructions on the packaging. These will tell you to steep the tea bag in a small amount of boiling water for a few minutes before adding both the hops and the steeping water to the beer.
Alternatively rip open the tea bag and simply dump the dry hops in your beer. Hops have antibacterial properties that favour the activity of brewer's yeast and inhibit the activity of less desirable microorganisms. Hence they are relatively safe to add to beer in their natural non-sanitised state. If you follow this method, the hop pellets will break up and, over the course of week drop out of suspension into the yeast cake at the bottom of your fermenter. This is my preferred method as it allows maximum distribution of hop particles throughout the beer, and therefore their highest possible utilisation. Furthermore, the hops are never boiled or heated and therefore retain a fresher fuller flavour.
After dry hopping all aspects of bottling and condition are carried out as normal.