Dry Hop a lager during Diacetyl rest?

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Permalink Reply by Crusader-Rob on February 7, 2014 at 11:37am

Good Question.

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Permalink Reply by Grant R Baker on February 7, 2014 at 5:00pm

I havent' tried it... but none of the lagers/pilsners etc I have done have needed it... they are lagers/pilsners.

Experimentation I think is the answer... maybe compare dry hopping (both at diacetly rest and lagering) vs First Wort hopping

The results really would depend on what you are after out of your beer.

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Permalink Reply by Peter Smith on February 7, 2014 at 9:33pm

Permalink Reply by JoKing on July 20, 2010 at 11:08am
I'd dry hop finished lager with lower amounts of hops than what I'd dry hop most Ales with. I probably wouldn't go over 25g in a beer that's between 1.040 and 1.050.

Normally, Ales have a lot of residual sweetness in the beer. I believe that it is this amount of sweetness that carries the types of flavours that you get with dry hopping. For lagers - I assume that the purpose of dry hopping is to help exaggerate the "freshness" of the beer - and to not make a point of dry hopping (or showcase it as it were).

In this case, I'd get the beer relatively bright first and put the dry hops in without any yeast in the bottom of your secondary 18 degrees for a week will be plenty. I'd then keg it - by means of bulk priming. This way the remaining yeast will scavenge the oxygen you have introduced by dry hopping henceforth delaying the oxidation which is inherently inevitable from this process.
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Permalink Reply by Mark on February 14, 2014 at 9:53am

I've done it, seems to work well.

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