Announcement

Collapse
No announcement yet.

Plantlike aroma in dry hopping

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Plantlike aroma in dry hopping

    Just getting our feet wet with dry hopping and have read several forums on here. We reached terminal gravity, dropped temp down to 60F, dropped yeast out, and added about a pound of pellet hops per BBL into fermentation tank. That sat for 4 days, was crashed to 34F, and hop material has been removed. We are getting a very noticeable planty aroma. Will it subside when it rests in conditioning tanks? Is this normal? Did we do something wrong? Any help or advice would be great. Thanks.

    Tim
    Marshall Brewing
    Tulsa, OK

  • #2
    Planty aroma? What hops did you use in this beer for dry hopping? I have dry hopped with pellets for years with no issues of aromas that were undesirable. Share a hair more about this beer and maybe someone can offer advice.
    ________________
    Matthew Steinberg
    Co-Founder
    Exhibit 'A' Brewing Co.
    Framingham, MA USA

    Head Brewer
    Filler of Vessels
    Seller of Liquid
    Barreled Beer Aging Specialist
    Yeast Wrangler
    Microbe Handler
    Malt Slinger
    Hop Sniffer
    Food Eater
    Music Listener

    Comment


    • #3
      I do experience what you are talking about just about every time I dry hop. In my experience, yes it does fade out with aging. It may take a couple weeks longer than you were planning for. But I get that fresh veggie aroma out of those beers while they are young.
      Joel Halbleib
      Partner / Zymurgist
      Hive and Barrel Meadery
      6302 Old La Grange Rd
      Crestwood, KY
      www.hiveandbarrel.com

      Comment


      • #4
        Thanks for the info, I'll just have to give it some more time and monitor it. We used fresh (new box) Amarillo. We are using a different hop variety for the other batch and plan on blending them. Hopefully everything will work out ok.

        Comment

        Working...
        X