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Dry Hopping Your Home Brew

Updated on March 8, 2015

Whether you are an experienced artisan or just trying to improve a simple Coopers beer kit, dry hopping is a great way to try out new flavours and aromas. By not boiling the hops at all, they will leave very little bittering flavour, and more of the aromas will remain.

This needs to be done AFTER the fermentation has finished. This is because the CO2 that the yeast makes tends to 'scrub' the aromas out of the beer and carry them out through the airlock.

You should not dry hop for more than a couple of weeks else grassy, green flavours will be noticeable.

Any comments? How do you dry hop?

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