Dry Hopping During Fermentation

You will get some bio-transformation with any yeast, but YMMV. I put some hops in my juicy IPA's at yeast pitching.

 

Well, don't know any bio trans stuff, but when I used citra during ferment, like at yeast pitch or shortly after, I got very little from it except for some extra bitter.

I'd suggest using the citra towards the end of ferment.

Not much experience to speak of with galexy

 

1056 no.. I don’t believe it possesses the enzyme. 1968 is essentially what Firestone Walker uses. Matt Brynildson is the guy that popularized the term and the technique so I’d say if you use 1968 go for it, right at the tail end of fermentation. Thy being said you don’t need to dry hop during fermentation not at higher temps to get fruity flavors/aromas. Personally I think Galaxy is fruitier dry hopping below 60, same with Mosaic. Less stanky notes.

 

While not relevant to the yeast strains you are using, I just came across this pdf from Lallemand that suggests which of their yeasts are best for biotransformation as per the production of beta-glucosidase.
https://www.lallemandbrewing.com/wp...bestpractices-Biotransformation-digital-1.pdf

 

There is interesting discussion in the above linked Lallemand paper concerning timing of the dry hop addition:

“It is also important to note that this interaction may have unfavorable effects if we dry hop our beers under active fermentation (e.g. first fermentation) will lead to the reduction of hop oils by:

- CO2 stripping (hop oils are very volatile)

- Masking (fermentation compounds may mask the hop oil aroma)

- Adsorption (hop oils adsorbed by yeast membrane, which is removed later on)

However, if dry hopping is performed at the very end of the fermentation, where there is lower CO2 production (which kept within the tank) but yeast is still very active, the following benefits occur:

- Less CO2 stripping (more hop oils kept in the beer matrix)

- Reduction of dissolved oxygen (DO) by active yeast during dry hopping

- Ethanol presence (more hop oil solubility)

- Higher temperature (more solubility)- Some fermentation left (mixing effect due to beer turbulence)

- Biotransformation

Cheers!

 

There are lots of negative side effects of dry hopping during very active fermentation and really no reason to actually do it. Not listed is the risk for the creation of mercaptans from hops in contact with yeast for extended periods of time. Alpha acids coating the yeast and essentially causing them to explode and leak all their guts into your beer. Mercaptans aren’t sweet and some people are more sensitive to them than others. I find them in tons of beer where people add hops in the middle of fermentation.

 

In my opinion, if you are looking for juice/citrus from the hops, the later dry hop the better. Here is a good brulosphy done on the subject and I have changed my dry hope schedule when brewing NEIPA's and agree.

Also, can you get Galaxy hops now? I couldn't for the longest time but haven't checked lately.