re: Homebrewing Thread: Volume II

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idt if it would make a difference chemically if you did right before or right after pitching they yeast. but im just getting into all this dry hopping stuff.

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Well, I would think it has something to do with inhibiting yeast attenuation. The traditional wisdom before the NEIPA craze was to dry hop at the end of ferm, as the hop oils would slow down and/or halt the yeast from doing their thing.

Then new research has come out that states that certain hop oils attach themselves to the yeast cells, preventing the yeast from fully flocculating and staying in suspension longer. It also states that this could inhibit yeast growth. Not sure how much a pre-ferm hop addition would do to this. I assume not much, seeing as whirlpool additions effectively do the same thing. The only difference is you are filtering out the hop trub prior to it going in the ferm vessel, that and the whirlpool temperature used to extract those oils.

Biotransformation is the key word with these earlier dry hop additions.

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