Why dry hop? (From the 1890s)

[JKaranka]

Spotted this on SUABP. An article from the 1890s on the reasons to dry hop beer (other than "we have always done it"):

http://barclayperkins.blogspot.co.uk/2018/03/why-dry-hop.html

 

[ESBrewer]

I read it too and it is an absolutely fabulous post, everybody should check that. There was a recent podcast where pro brewers / brew scientists were discussing the possibility that secondary fermentation caused by heavy dry hops may lead to increased diacetyl in some beers. Mr. Brown seemed to be studying similar things 120 years ago. They knew a lot about the details already in the 19th century.

 

[JKaranka]

It is really interesting so I won't give any spoilers

http://barclayperkins.blogspot.co.uk/2018/03/why-dry-hop-part-two.html

 

[Miraculix]

That surely is really itneresting! Thanks for the link! I would have never thought about that.....

 

[JKaranka]

I had stopped dry hopping for some beers but this has made me rethink. There we go.

 

[JKaranka]

And it gets weirder. You might want to consider whether your hops include the seeds (as they often do here in the UK):

http://barclayperkins.blogspot.co.uk/2018/04/why-dry-hop-part-three.html