Dry hopping with pellets

[mysterio]

Sorry, I know this has been covered dozens of times probably but I couldn't find a definitive answer.

I'm planning on brewing a bitter soon and dry hopping with pellets, I always seem to get a disgusting grassy taste when I dry hop with whole flower hops. I noticed Rab Maxwell commented that this doesnt happen with pellets. I usually do big flame-out additions to compensate but the aroma seems to fade fairly quickly in the cask.

I'm planning on throwing some in the primary at the end of fermentation, how long do they take to break up and sink to the bottom? What's a good amount to start off with, perhaps 30g in a 10 gallon batch?

[mr bond]

Buy a pair of short plain Nylon pantyhose from the supermarket.They are like a nylon sock for old ladies. HandWash it in plain water and then drop it into a pot of boiling water to sanitise.Bung your pellets in and tie a knot in the end.
Bung it in the barrel.

I've done it in the past with great success.

[stevezx7r]

I popped some amarillo in a kit beer I made the other month. I put the pellets in about 10 days ago and they have had a noticable effect. I haven't seen any floaters, which I am surprised at, but it's been in the fridge at 0C for the last week or so, so maybe that helps it's sinking qualities?

[steve_flack]

What's a good amount to start off with, perhaps 30g in a 10 gallon batch?

Depends on the hop variety and how pungent it is and what you're aiming for. 30g of Columbus in 10 gallons has given my APA a good aroma, 30g of Amarillo is huge like drinking hops...but for a bitter I'd possibly try half that of decent Styrians.

[scarer]

I always seem to get a disgusting grassy taste when I dry hop with whole flower hops. I noticed Rab Maxwell commented that this doesnt happen with pellets. I usually do big flame-out additions to compensate but the aroma seems to fade fairly quickly in the cask.

I've also noticed this mysterio, it would be good to find out how to keep that hop aroma whilst in he keg so it lasts until the last pint.

My Townes IPA came out of the fermenter smelling great, just what I wanted and was really pleased but now, 3 weeks in the keg the aroma has probably halved if not a little more in fact my empty glass after drinking has more cascade aroma than the beer!

Then with my Brewers Gold I decided to dry hop for 5 days in the keg because it didn't have such a strong aroma as the IPA had when kegged and I can detect that grassy flavour you mentioned so I probably won't dry hop again.

[mysterio]

3 weeks in the keg the aroma has probably halved if not a little more in fact my empty glass after drinking has more cascade aroma than the beer!

Yeah, annoying isn't it. I'm glad i'm not the only one detecting the grass flavour. It must be just with certain varieties. I dry hopped an ounce of centennials once and it was like someone unloaded their lawn clippings in my beer.

Cheers everyone. I'll try Steve's suggestion of 15g in a 10 gallon batch.

MB, i've tried that before and didnt get great results. I always get bits of hop detritus making their way into the glass, and then the aroma becomes way too strong at the end of the keg, which inevitably means cracking the keg open and fishing the bag out.

[RabMaxwell]

Hello mysterio i use stainless tea balls popped into keg when filling with great results normally Golding's or BX Bramblings pellets.I read on hear about using pellets as you don't get as grassy a flavour cant remember who though but am finding it to be the case with my brews. I have tried alsorts over the years trying to get lasting hop flavour & aroma into my pint.Tried masive amounts at flame out also cooling to 80 oc additions & FWH ect but by the time the beer ages 4-6 weeks-ish these lovely hop flavours start to disapear especially when serving through beer engines with sparkler.I started using Burton ale yeast a few months back & find the beer needs about 6 weeks in the cornie before drinking so i open up & dry-hop after about 5 weeks to get the full benefit from dry-hopping

[mysterio]

Cheers Rab I might try that. I found that too with the Burton yeast, the beer takes a few weeks to reach its peak.