Dry Hopping with Priming Sugar

I've done this a couple times. I think it makes sense and can't see a downside

 

I typically do simple sugars right around high krausen or just after. I don't think it would be a problem to add the sugar right after you hit FG on a healthy pitch.

 

So the amount of O2 added during dry hopping on the homebrew scale is essentially negligible. When large scale breweries add dry hops, they're adding pounds and pounds of hops, and this will cause a much larger fluid displacement, so they have to be considerably more careful.
Now, on the issue of yeast consuming all the O2 in beer, thus only happens during the exponential growth phase of the fungus. If F.G. has been hit and your airlock is relatively quiet, the yeast is now in the stationary phase and is no longer trying to multiply, but rather, just consuming bigger carbohydrates and some simple alcohols to just stay alive. The amount of dextrose you'd need to add to put the yeast back into the exponential growth phase would more likely just stress the yeast and produce off flavors.
TL;DR: priming sugar is unnecessary, the dry hopping on the homebrew scale won't cause noticeable staling; don't worry about it.

 

I dont think he is worried about staling so much as he is interested in the biotransformations that come w/ active fermentation.

 

Yeast can uptake oxygen in the stationary phase, but the oxygen uptake rate is significantly lower than it is at pitching time.

 

agree with brew_betty, yeast will still take in oxygen, even when not actively fermenting, just as they do diacetyl. I wouldn't add the sugar this batch, stay the course. But maybe try to adding some of the dry hops as the krausen is falling for the next batch and see if you notice any differences.

 

If you are dry hopping in the secondary (gasp), then it's ok to add an oz or two of sugar. I've done that several times with good results. If you add sugar to the primary, the yeast cake will probably head north and it wouldn't improve your dry hop.

 

What's negligible to you? Many brewers, both home and commercial, go to great lengths to prevent introducing O2 when dry hopping.

 

Not too quibble over minutiae, but we aren't really talking about *priming* sugar here, merely adding sugar (in whatever form) along with the dry hops, so that any oxygen that is introduced along with the dry hop addition is consumed by the yeast. This isn't for bottling purposes.

I only mention this because it seems like different people are talking about different things - and since I was kinda confused as I read the OP and first few responses, I figured I'd put it out there in case it might help someone else down the line.

I like the idea by the way.

 

As long as it's just a bit otherwise one could get the ferment going to strong and lose some aroma due to striping

 

Seems like a good idea, as long as you boil the sugar in a little water to sanitize. Personally I "sanitize" my dry hops as well by soaking in a few ounces of vodka, as in the past I have experienced contamination from the dry hops themselves -- it *is* possible. I take sanitization much more seriously these days, after losing too many batches to lazy practices.

 

And actually I think this answer might be the most correct of all. But, I haven't studied microbiology in sufficient detail to say for absolute certain.

 

Dave, this is the first time I have ever read about infection/contamination from hops used for dry hopping.

What specifically did to notice in those contaminated beers? How do you know for sure the source of contamination was from the hops used for dry hopping?

Cheers!

 

Jack, this was many years ago but I remember it very clearly. I had used whole hops, they were found floating on top with a bacterial pellicle. I believe the exposure of them to oxygen and the fact that they weren't processed pellets, but were whole, might have all contributed to a nasty bacterial thing. The beer tasted like turpentine or acetone. It was fine before the dry hops, and turpy after. Nowadays, I no longer typically use whole hops, and regardless, if I soak in vodka for ~24 hours first, they are at least somewhat sanitized from the high alcohol, and also have more of a tendency to sink due to pre-saturation in liquid. Works for me. It won't happen to me ever again, that's for damn sure.

 

FWIW I have been dry hopping with pellet hops for over 20 years and I have never experienced an infection/contamination. I do not soak my pellet hops in vodka.

Cheers!