Dry Hop Additions

[gwk453]

I am fermenting an IPA with 1056 Wyeast /OG 1.070. There are dry hop additions for each of the first 5 days of primary. Fermenting in 8 gal plastic buckets, I pop the lid and sprinkle the hops on top of the kraeusen. In and out in 20 seconds. The Co2 being produced is HUGE, so I am hoping the beer is protecting itself from O2 by natural purging. I swirl the bucket a little when done. My question is should I stir the dry hops into the kraeusen or just do what I am doing?

[thatguy314]

I am fermenting an IPA with 1056 Wyeast /OG 1.070. There are dry hop additions for each of the first 5 days of primary. Fermenting in 8 gal plastic buckets, I pop the lid and sprinkle the hops on top of the kraeusen. In and out in 20 seconds. The Co2 being produced is HUGE, so I am hoping the beer is protecting itself from O2 by natural purging. I swirl the bucket a little when done. My question is should I stir the dry hops into the kraeusen or just do what I am doing?

No don't stirl. The hops are just acting as a nucleation site helping the CO2 being released. It is actually a good thing, scrubbing out some of the oxygen that the hops are bringing with them. By stirring you're probably going to introduce even more oxygen. Just let it be.

[Dirk McLargeHuge]

I am fermenting an IPA with 1056 Wyeast /OG 1.070. There are dry hop additions for each of the first 5 days of primary. Fermenting in 8 gal plastic buckets, I pop the lid and sprinkle the hops on top of the kraeusen. In and out in 20 seconds. The Co2 being produced is HUGE, so I am hoping the beer is protecting itself from O2 by natural purging. I swirl the bucket a little when done. My question is should I stir the dry hops into the kraeusen or just do what I am doing?

No don't stirl. The hops are just acting as a nucleation site helping the CO2 being released. It is actually a good thing, scrubbing out some of the oxygen that the hops are bringing with them. By stirring you're probably going to introduce even more oxygen. Just let it be.

+1. As long as the CO2 is still outgassing, everything is fine. When it stops out gassing you'll still be fine. The CO2 will be like a blanket over the top of the beer, since it's heavier than air.

[Ironman]

As long as the CO2 is still outgassing, everything is fine. When it stops out gassing you'll still be fine. The CO2 will be like a blanket over the top of the beer, since it's heavier than air.
Just make sure YOU don't outgas when you add the hops. That could give it a sulphury flavor.

[thatguy314]

Just make sure YOU don't outgas when you add the hops. That could give it a sulphury flavor.

However outgassing next to your coworkers is not only acceptable, it's laudable.