No Dry Hop American IPA - Big Whirlpool Additions Experiment 

I use this method all the time. What you failed to mention is the most important part of "no dry hop"; you eliminate Dry Hop Creep. Thanks for the video, keep 'em coming!

"I want something that is still drinkable..." That speaks volumes about many modern-day IPA's. Cheers!

Happy Holidays! I recommend that you try soft crashing the yeast to 50-55° for a couple days before dry hopping. I have found this to have the biggest impact on hop bite. Also, dry hop for just 2 days and then transfer. Cheers!

This is an awesome experiment I'd love to see more on testing the new methods of hp flavoring like whirlpools and such.

Thanks men, I’ve never enjoyed the grassy bite of dry hopping. Great video. Merry Christmas!

I was taught that to avoid harsh late hop bite - add the very final hops no later than day 2 or 3 of fermentation as a hot hop tea to the FV. The yeast and remaining fermentation seem to mellow the harsh late hop. I discussed this with a former Director of The International Centre for Brewing and Distilling and we agreed that adding hops later usually gives too harsh a hop flavour.

Love the video guys. Just a thought on not exposing the beer to oxygen. On a recent IPA I brewed I did a whirlpool addition similar to the way you did yours. As the beer approached the tail end of fermentation I transferred it to a purged keg which I then added a stainless hop cylinder with my dry-hop addition. My thought is that if the beer is still actively fermenting, the yeast in suspension should still be able to scrub any oxygen that I might pick up on the transfer to the keg. Leaving the keg at room temp to finish fermenting (as there is still plenty of yeast in suspension to finish out). I put some c02 pressure on the keg in hopes of eliminating oxygen as much as possible. I am occasionally rousing the keg with co2 pressure on it to try to extract as much from the hops as possible. I'll give it a few more days and check gravity again. Once gravity is stable I will do a completely closed transfer from dip tube to dip tube into another purged keg, then crash & carbonate. I am interested to see how this method works out. Just another idea along the lines you are talking about, eliminating oxygen exposure at all costs but still being able to dry hop. Cheers!

I would say add a dry hop, but no more than 4g per litre, 2g may be enough. And restrict to 24-48 hours. Thanks for another great video fellas.

mERRY xMAS from Croatia ! Great channel. You two are amazing ! Great and smart infos !

I love harsh hops in small amounts. Chinook 10 IBUs @ 60 min, 15 @ 30 min, and a 2 to 1 sulfate to chloride is my bitter base for the later flavor/aroma additions . A chloride dominant profile makes no sense to me for a west coast. Also, nothing beats a 48 hr dry hop for aroma. Use magnets.

I have been, in the last month, dry hopping at yeast pitch; works very well indeed

Great vid as always and lots to take away from this, happy new year dudes!

Saccharomyces trois is my favorite yeast, I feel like it's criminally underrated. I've used it for stouts with success as well. My only issues is turnaround time.

As always good info, cheers!

Awesome!

for aroma, I used 2 oz per ever 1 gallon in the whirlpool (ex, 10 oz of hops for a 5 gallon batch) and this worked. I may try 2.5 oz per gallon next time.

I'm going try set my next brew up with the dry hop addition magneted on to the underside of the fermenter lid. Hoping the lack of oxygen means they don't degrade too much under there. Then on day 3, boom unclip the magnet and watch the hops sink to the bottom. THEN once fermented a cold crash to try drop that green matter out as much as possible. Fingers crossed.

I’ve been wanting to do a dry hop only beer for a while. I’ve dry hoped with nugget before and gotten some great spicy floral character

Do the magnet trick. Place your hops in a bag with weights and a magnet. Place the bag under the lid of your fermenter and secure it with a magnet on the outside and when you want to dryhop Pull the magnet and release your hops.

I think that a thiolized yeast might really help to produce what you are seeking.

Very interesting. I’m aiming to do something similar. Can i assume that hop amount is for a 5 gallon batch? Do you remember the IBU? Maybe even for each hop addition?

Great video. Merry Christmas. Are you using a filter when you tramsfer into the fermetor?

Merry Christmas and happy holidays guys

Great ideas in this video, partic on attaining benefits of dry hopping, without dry hopping, Do you have a guesstimate of the total IBUs of the brew? Cheers.

Should be called Brew Dads lol

What about cooling the whirlpool to 78c and then adding the hops? The lower temp might preserve a few more of those volatile aroma compounds.

Super interested the effect of this batch if you did no chill The flavors profile sounds great. Your thoughts?

I like the idea of a higher chloride to sulfate ratio. I just recently (5ish batches so far) started playing with water chemistry and been doing a higher sulfate to chloride because I like more hop forward beers. And my limited research is showing higher sulfate for more hop character. Currently using Brunwater calculator. I have been wanting to try a higher chloride to see how I feel about that. Maybe I missed it, but can you share you water profile you used?

Call it an Indiana Plains Ale!😷

Recommended dry yeast to bring out max citrus flavor for this recipe???

when you did the whirlpool did you leave the kettle open?

What did you mash at?

With a fox in a box lol