After reading the results of the brulosophy experiment (https://brulosophy.com/2023/01/30/e...ping-has-on-an-american-pale-ale/#more-142391 ) that indicated dip hopping provided positive results, it made me curious. It was a comparison of non-dry hopped pale ale versus dip hopped version. So maybe not apples to dry hopped apples since no extra hops were added during fermentation at any point. Has anyone tried this though? Did it work better than dry hopping? Did you dip hop in a sealed vessel as suggested below? https://bsgcraftbrewing.com/dip-hopping-demystified/
What a dumb experiment. The Brulosopher added an extra ounce of Citra to one batch, and we're supposed to be surprised that it made a difference?! Garbage exbeeriment. I fail to see how dip hopping is any different from any other late hopping technique. Just another term for the same as everything else.
Yikes. Compared two APAs, one with hops added cold side and one without. The 11 tasters who made the wrong selection should have their brick tongues banned from participating in future experiments. But they won't be. Gotta keep p > 0.05 as much as possible. What if, just spitballing here, what if the comparison could be "dip" hopping vs. traditional dry hopping?
When they say the tasters for these experiments have varying levels of experience, I always wonder if they are including people who drink only one type of beer and only occasionally at that.
Yeah, sorry to hate on them, but most experiments reach no significance and those that do are flawed. ¯\_(ツ)_/¯
I tried dip hopping a couple years ago after reading an article about it in BYO (https://byo.com/article/dip-hopping/). I brewed a moderate ABV pale ale with just Cascade. I didn't notice any difference in hop aromatics/flavor from what I'd normally expect and haven't really looked into the technique since. I used to live in Portland as well and have had plenty of Gigantic beers (referenced in the BYO article) in the timeframe they'd been dip hopping, and while I liked some of their beers, none of them "stopped me dead in my tracks" based on their hop profiles. So, completely subjective and anecdotal from a non-professional, but I haven't been shown this technique makes a significant difference. Based on the BSG write-up, which I hadn't read up until now, it seems like there might be some unmentioned methodology going on at Kirin. For example, the BSG page mentions CO2 purging during the dip-hop addition, but I don't recall this being mentioned at all in the BYO article. That could be quite important. There may be other trade secrets that Kirin is unwilling to share or has only published in a scientific brewing journal article I don't have access to or am unaware of. If more information became available or was made available to me, I might be willing to give it another go, just to try something new on a brewday, but for right now I don't think I'd bother again (not that the method described in the BYO article was a huge amount of extra effort). Hope that's of some help.
Listening to a CBB podcast, BKS out of Kansas City mentioned using dip hop method but only for higher abv IPAs like DIPAs. The brewer mentioned it became a bit overwhelming with hop character using that method in lower abv beers. He did not mention pushing CO2 on the dip hop slurry; just moving some hot wort to the fermenter, adding some hops, then cooling the rest of the wort down and pushing it on top of the slurry in the fermenter. thanks for the first hand experience info @falloutsnow!
