http://www.grainfather.co.uk/#!weekly-mash/c1s1a/post/4518105483758239652
Ja ir iespējams sekot līdzi rūgšanai un ērti paņemt paraugu, lai noteiktu tā blīvumu:
''I dry hop in the fermenter while the beer is warm, I’ve found that the essential oils are better solubilised this way. I dry hop at the end of fermentation, once the beer is below 1.020 or so, at this point there’s still a moderate convection current occurring from the fermentation that will distribute the hops through the beer but the fermentation is not so vigorous that the delicate aromas are stripped off. I look for a maximum of 3 days with the hops in the beer while it’s warm, then chill the beer for 24-36 hours and transfer off the yeast and spent hops.
This achieves a few interesting things:
I find the beer to be less ‘fizzy hop water’/vegetal astringent doing it this way
I can use less hops and get the same result
I find it almost impossible to impart pine like characters into my beer whatever hops I use
Production is reasonably quick, from 1.020 to my FG will take 2 days with one more day warm on the hops, the beer can then be transferred as little as 24 hours later to get it off that yeast and spent hops
The downside of this approach is that if you’re harvesting yeast to brew a subsequent beer you can’t use this yeast so production needs to factor around dry hopping.''
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