BeerBorg

As long as you don't pout the liquid in fast or hard enough to oxidize the beer, I guess that would work too.

teutonic terror wrote:Interesting idea.
Curious as to whether this could be done in place of dry hopping also?
Since no heat would be involved with the fermented wort, it shouldn't add any bitterness
should it?

Folks have made "hop tea" in a French press and added it at that stage with good results. So I don't see why it could not be done with a pre-canned wort/hop mix. But if you did it with pre-jarred wort it would kick off fermentation again (if it acts anything like sugar feeding then potentially quite vigorously too), so if your trying to avoid the aroma being blown off by fermentation, a cold press hop tea would probably work better if you didn't want to just dry hop.

What I was getting at mashani, was drawing off a mason jar of fermented wort, steeping/soaking the hops in it for
a couple of hours, or maybe even longer , then returning that to the fermenter for a few days before bottling or kegging.

In my minds eye, I see getting a concentrated hop aroma as well as some flavor over dry hopping....
I may be totally off base, just my take.

Good thread beer-lord!

I'm not sure I understand how that is any different then just dry hopping at that point?

Beer-lord wrote:As long as you don't pout

You better not pout. You better not shout. You better not cry. I'm telling you why.

Lol, no typing at work allowed.

mashani wrote:I'm not sure I understand how that is any different then just dry hopping at that point?

Just me over thinking a simple thing my friend!

It is something I am considering doing on a near future brew to see if there is any noticeable
difference.