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Dry hopping process

I brewed the Chinook IPA recently. It has been in the primary for about 2 weeks. It needs to be dry hopped soon. Looking for some advice please, as this is my first dry hop.

I didn’t plan on using a secondary, unless I really should. When I dry hop, can I just toss the hops into the primary for a week? And if so, won’t the beer end up with hop particles in it?
Or should I be using a bag?

Any help is greatly appreciated here. Thanks!

Most of the particles sink and you can generally avoid them when racking, but if you want it to be more clean then use a muslin bag. You might put a few marbles in iot or something to weight it down.

Thanks. So I could actually just throw the hops in without the bag? Maybe give it a cold crash at the end?

Just wondering what the preferred methods are here.

Just dump them in and cold crash or use a filter on the end of the racking cane.

I just chuck them in loose in primary after 10 days or so of fermentation. When I rack to my bottling bucket, I simply line my bottling bucket with a paint strainer back to catch any junk that gets pulled through my autosiphon. I let the bucket sit still for an hour or so. This way a lot of the fine particles will drop below the level of the spigot. Any other hop debris will settle out with the yeast cake in the bottles.

When using pellets, the majority of the hop material will drop out on its own after a week or so. I use a lot more dry hops than the majority of the brewers out there,. I don’t have the ability to cold crash my fermenter, and my IPA’s turn out just fine. If you can cold crash, even better.


[quote=“GarretD”]Just dump them in and cold crash or use a filter on the end of the racking cane.[/quote]That’s how I roll and it works great.

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