Dry-hopping is a method used by brewers to give more of a hops taste to a beer. After the beer has had time to ferment in the primary fermenter it is moves to a secondary fermenter to allow it to clear up a bit. Dry-hopping is adding hop pellets to the carboy (secondary fermenter) at the same time as the beer. Usually the beer is swirled around a bit to get the hops mixed in well.
Apparently the line between "dry-hopping" and "dry-humping" is not as clear as one might think.
BTW, this is the Black IPA (still looking for names) that we racked to the secondary in the video. Should be bottled in the next few weeks. October's Pumpkin Ale and November's Breakfast Stout will also be brewed in the next few weeks.
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