Orionslove
David
I dry hopped a beer in the primary fermenter with the 'magnet' method, putting the hop and a piece of metal into a hop bag, then let it stay on the wall of the primary fermenter with a piece of magnet. I only let the hop bag drop into the beer when it stops bubbling, so that I can avoid oxygen kicking in and not letting the aroma blown away
In the first 24 hours, the aroma was quite nice in the sampling, being tropical and fruity. Then in 48 hours, most of it disappeared, leaving only the piney and herbal part.
Is there something like a peak hour for the fruity aroma, e.g. in 24 hours I should have done the bottling to 'seal' the aroma?
p.s. I put Irish Moss tablet during the boiling.
In the first 24 hours, the aroma was quite nice in the sampling, being tropical and fruity. Then in 48 hours, most of it disappeared, leaving only the piney and herbal part.
Is there something like a peak hour for the fruity aroma, e.g. in 24 hours I should have done the bottling to 'seal' the aroma?
p.s. I put Irish Moss tablet during the boiling.
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