Forgot to add hops :(

"Forgot to add hops "

I'm sorry

 

In that case, maybe I recommend 4-6 oz?

 

Just so I’m clear on what you are saying here, you want to add a few oz dry hops and then age the beer , or you want to age the beer and then add a few oz dry hops?

 

You should stop listening to anything your friend says.

You should be fine on both counts.

 

The anti-microbial part of this scenario is only that. A part of it. Only certain microbes are sensitive to hop related compounds and that can vary quite widely, even within a single species, but even more so within genera, so there is no hard and fast rule. Variability, unfortunately, tends to be the rule and not the exception when talking about yeast and bacteria. What they are inhibited by is no exception to this rule.

Aged hops in lambic, however, are there in the amounts that they are less for inhibition of coliform bacteria and lactobacillus sp., and more for phenolic precursors, especially caffeic acid, which is a precursor to vinyl and ethyl catechol.

 

I'm a little late to the conversation here, but I'm doing this exact thing right now with a berliner weisse, and I meant to do it Granted, my O.G. was 1.037. No boil, no hops.

I will be dry hopping this one with 2 oz of Huell melon a few days before bottling.

Just letting you know you are not alone, and this will be a tasty beer. If you're concerned about the lacto continuing to sour your beer, maybe add a few oz of dry hops now, and a few right before bottling.

You basically have an imperial berliner weisse on your hands!

 

Nice! I still haven’t added hops to mine but it’s sitting around 1.004 and around 3.4 pH. It’s the most sour I’ve gotten a beer before, but from what I’ve heard dry hopping can help raise the pH back up a bit? Not sure if that’s true or not, we’ll have to see

I added 2 goodbelly straight shots and let that sit for almost 36 hours at 95F. Then pitched CMY-01 which is crooked stave’s house Brett and has some sort of hearty lacto culture in there as well. I’m sure that’s still slowly munching away in there

 

In clean water the efficiency will skyrocket compared to wort, at least according to the brewing software i have seen. I think you will be able to get good utilisation if you try it.