How Dry Hop Creep Causes Diacetyl in Beer Plus 7 Ways You Can Manage It

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How Dry Hop Creep Causes Diacetyl in Beer Plus 7 Ways You Can Manage It

Рет қаралды 29,719

Күн бұрын

In this video, you'll learn how dry hop creep causes beer over-carbonation and elevated diacetyl levels as well as seven ways you can manage dry hop creep to reduce its effects on your beer.
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Here are the 7 ways you can manage Dry Hop Creep:
Option 1 - Filter or Centrifuge both hops and yeast out of your beer.
Option 2 - Pasteurisation. Done properly, it deals with both the enzyme and the yeast.
Option 3 - Coarse Filtration. Use a sock filter or mesh filter to get the hop flecks out of your beer as they are the most likely to contain enzymes.
Option 4 - Dry Hop During Fermentation. You can intentionally introduce the enzyme into your beer. Don't forget to adjust your original gravity and your (now lower) final gravity to make sure your alcohol remains the same in your beer.
Option 5 - Less Dry Hop. Less dry hop = less introduced enzyme therefore lowering the risk of dry hop creep.
Option 6 - Manage your Dissolved Oxygen Pickup. DO accelerates the AAL to Diacetyl oxidative decarboxylation reaction. By measuring dissolved oxygen with a low-range DO meter you can lower the risk of diacetyl being produced.
Option 7 - Use ALDC Enzyme. ALDC = Alphaacetolactate Decarboxylase Enzyme. ALDC prevents the formation of diacetyl in your beer. This is a bandaid solution and doesn't really deal with any of the factors that cause dry hop creep. Use as a last resort or insurance policy only.
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Пікірлер: 63

@oldschoolman1444 4 жыл бұрын

Thanks for the video, helped answer some vital questions I had on dry hopping and when to dry hop. As a homebrewer I see a lot of different ideas about dry hopping. Late fermentation dry hopping seems like the best approach giving yeast time to clean up. Great video, cheers!

@paskrell 3 жыл бұрын

Showered a friend yesterday. She had a good sense of humour luckily. Could exclude hygiene, over priming and under fermentation. Do it must be this. Never stop learning.

@DazeyBobJim253 4 жыл бұрын

Hi Hendo great content! I'm currently studying for my General Certificate in Brewing with the IBD and your videos are are really useful! Keep up the good work!

@RockstarBrewer 4 жыл бұрын

Thanks heaps and best of luck with the GCB!

@ae92levingtapex 5 жыл бұрын

Thanks for the info Hendo!! I had no idea this was a thing! We dry hop post centrifuge, and all our dry hopped beers are filtered, so I've never come across it, but great to know for the future

@gdbrewing 2 жыл бұрын

Great explanation, thanks.

@termsofenbeerment3818 4 жыл бұрын

Glad I came across this! Subsided! I’ve been going more in-depth on hop creep and this (along with you article online) has given more more fuel to give my students during my guided off-flavor tastings. Thank you and keep up the great work. Cheers!!

@RockstarBrewer 4 жыл бұрын

Hey not a problem - thanks for watching? Tell me more about your guided off-flavour tastings.

@termsofenbeerment3818 4 жыл бұрын

I spike 8 samples with different off flavors to be put up against an un-spiked control sample and y’all about the off flavors one by one. Depending on the background of the participants, I will go with 8 most common all the way to some obscure ones or a mix of both. I usually always have the big “D” as one of them because of how important it is when it comes to quality control.

@RockstarBrewer 4 жыл бұрын

@@termsofenbeerment3818 Ah that's great - you definitely can't miss diacetyl in any sensory session. Nice work!

@MikeS29 4 жыл бұрын

7. Drink dry hopped beers very young and don't allow the process tp happen on the shelves :-)

@finnroohomebrewing 5 жыл бұрын

Awesome video. I am a homebrewer but I volunteer 2.5hours on a Friday at a local brewery . They had an issue with a fresh Hop Pilsner with what you are talking about. Diacetyl issues maybe from hop creep. Have forward your info on thanks. Cheers mate

@RockstarBrewer 5 жыл бұрын

Hey thanks for watching! I hope this makes you to make your lager even more awesome.

@neil7902 4 жыл бұрын

Thanks for explaining that.

@t.muntaneer 4 жыл бұрын

Nice work mate! Great to hear some sense about this!

@RockstarBrewer 4 жыл бұрын

Glad you enjoyed it!

@hurcorh 4 жыл бұрын

So a double dry hop, having first dry hop during fermentation and then second dry hop post fermentation might avoid it, too? Just on homebrew scale.. Dry hop during fermentation and then drop temp to 12c-15c or so and dry hop again (limit interaction with yeast without having to xfer to secondary or dump yeast).... I will give it a go!

@Bush6800 5 жыл бұрын

Thanks for the Vid Hendo. Great info.

@RockstarBrewer 5 жыл бұрын

Not a problem at all. Thanks for watching!

@southernhighlandsbrewing2963 2 жыл бұрын

Option 4 - So, without expensive equipment, how do we know how much extra fermentables dry hops create due to breaking down the long chains into fermentable sugars? I'm sure there is an 'it depends' answer, based on the actual hops, quantity of hops, how dry the beer was in the first place etc. but there must be a rough number.

@RockstarBrewer 2 жыл бұрын

It comes down the the amount of vegetal material in the tank as that's where the enzyme is - then the hop variety. Cryo hops, for example, have less vegetal material and are less susceptiple to dry hop creep. If you'd like to discuss this in more detail, head over to my FREE Facebook group rockstarbrewer.com/pro-brewers-group

@shaunstopford340 4 жыл бұрын

Top video Hendo

@JoshuaPentreath 3 жыл бұрын

Excellent

@maxtorres1317 5 жыл бұрын

Hi Hendo..I appretiate the tips!!!.. I added a generous amount of dry hops to my wort. Can I also Avoid this odd flavors by adding gelatin during secondary fermentation?..thanks a lot!

@RockstarBrewer 5 жыл бұрын

Hi Max. Adding Gelatin may help to drop the yeast out of your beer which will help. Adding hops to wort during fermentation also helps. For a more complete solution, the tips I outlined in this video will definitely help. It's all about minimising the risk - unfortunately there's no 'silver bullet' cure to dry hop creep. Thanks for watching!

@BennyBestt 2 жыл бұрын

Need to make hop hash

@78wikk 4 жыл бұрын

Great Vid Hendo, I use a fermzilla, and usually dry hop near the end of primary fermentation aswell as dumping the collection bottle full of yeast at the same time. I have a mosaic smash on at the moment and i am going to try keg hopping for the first time with a zero dry hop (but i will still dump yeast), if i cold crash as normal, and my beer is transferred at about 2c will this temp minimise hop creep once the beer comes in contact with the hop tube and starts doing its thing? Cheers mate, and keep up the great vids, they really help us home brewers

@RockstarBrewer 4 жыл бұрын

By leaving the hops in contact with your beer in keg, you'll leave yourself open to dry hop creep. Best to get your dry hopping done and dusted in the fermenter prior to kegging because the enzymes are in the vegetal material of the hops. Thanks for watching!

@matthomas6575 2 жыл бұрын

How much is to much dry hops this the fist time I have added extra hops to my brew I have addled 12g bag of cascade finishing hops with 250 grams of Munich lager grains to a cheap lager exstract

@RockstarBrewer 2 жыл бұрын

Sounds just about right to me! Enjoy the beer and thanks for watching.

@joemam12 2 жыл бұрын

Interesting video! I was wondering what people think about IPA carbonation--forced CO2 vs. natural carbonation. I'm of the thought that natural is way better. Unless you're buying 99.9999999% pure CO2 (which is impossible), you're probably adding some significant degree of O2 to the beer. Seeing as most breweries use 99.9% pure CO2, there's a huge possibility a good part of that 0.1% is O2. And, seeing as we are watching parts per BILLION of O2 in the finished beer...it doesn't make sense to me to use CO2 for carbonation. Wondering what others think about this subject.

@anthkraus4433 3 жыл бұрын

Wow informative I’ll be back

@ausflo 4 жыл бұрын

Great video. I have experienced dry hop creepfor the first time in my last batch. The problem is that diacetyl came apparent after I have kegged the beer. I keep the kegs refrigerated, do you think I can save this beer by keeping it at room temp for some days? Thanks a lot Hendo

@RockstarBrewer 4 жыл бұрын

You would probably do more damage to your hoppy beer by doing this than taking one of the strategies to prevent it in the first place. Check out this video I made on how to do a Diacetyl test and do it after you dry hop at fermentation temperature but before you crash chill - kzfaq.info/get/bejne/a95heqaXmraRnok.html

@Joelification1 4 жыл бұрын

Thanks for the video! Question in you're experience, do pro brewers use hops more than a year old? I've really noticed a difference between my beers brewed with fresh hops vs. those brewed with a year or two old batch.

@RockstarBrewer 4 жыл бұрын

Hops undergo lots of changes as they age. Alpha acids reduce and aroma oils break down. If the bag has been opened and the hops exposed to oxygen, then they can impart Isovaleric Acid into a beer which smells and tastes "sweaty" or "cheesy"....good times! So while some brewers do use older hops, most stick to the fresh stuff.

@ShortBusScotty 2 жыл бұрын

I drink a 5 gallon keg within week of kegging it, do I need to worry about creep?

@RockstarBrewer 2 жыл бұрын

If the keg stays in your fridge? Not really.

@ShortBusScotty 2 жыл бұрын

@@RockstarBrewer 34 degrees F.

@killerdude-hz2bb 2 жыл бұрын

i dont use hops that way i cant get hop creeps

@garysimpson7787 3 жыл бұрын

Does it matter if they are fresh or pellet hops being added?

@RockstarBrewer 3 жыл бұрын

The enzyme is in the vegetal material (not the lupulin glands) so the answer is both. Thanks for watching!

@BernieBall 3 жыл бұрын

What about using cryo hops?

@RockstarBrewer 3 жыл бұрын

The enzyme that causes dry hop creep is mainly contained in the vegetal part of hops so the risk of dry hop creep is reduced by using cryo - but not eliminated. So keep that in mind.

@TheNorseman 4 жыл бұрын

My IPA-beer tasted wonderful at day 10, and I dry hopped. At day 14 it has developed a terrible diacetyl taste. So my question is about this ALDC-enzyme. Would this enzyme help to remove the diacetyl at this point? Or is too late? I read that it works on the precursor to diacetyl... so does it help at all if diacetyl is already formed? When is this enzyme added? Before pitching yeast at day one, or while dry hopping, or when diacetyl is found ( when the beer otherwise would hav been ready for botteling. ) ? Not a professional, but would love to know this. Thanks for the video.

@RockstarBrewer 4 жыл бұрын

Hey Rune. Thanks for watching. You're correct in that ALDC enzyme works on the pre-cursor which is called "Alpha Acetolactate Decarboxylase". The enzyme bypasses the diacetyl step and goes straight to Acetoin which normally happens once the Diacetyl is back inside the yeast cell wall. Acetoin has a much lower sensory threshold so we can't really smell or taste it. Normally it goes in cold-side with your yeast and you need to check with your supplier to determine the correct dose rate as it varies from one manufacturer to another. Cheers!

@TheNorseman 4 жыл бұрын

@@RockstarBrewer Thanks for your answer :)

@fikumikudeone9792 4 жыл бұрын

Hi Hendo, I was just wondering, in my recent experience that I had with sanitation to combat pandemic, instead of going like everybody else with some sort of a sanitizer, I was using extensity UV light can I apply this as some sort of "pasteurization technique" or "killing yeast technique" to avoid hop creep?

@RockstarBrewer 4 жыл бұрын

Interesting. UV light _might_ deal with yeast (I'm not familiar with how effective this would be though) but I can confidently say that UV light would do nothing to deal with the enzyme to denature it. Actual pasteurisation though, like with heat, deals with both as it kills yeast _and_ denatures the enzyme. I hope that helps - thanks heaps for watching!

@RockstarBrewer 4 жыл бұрын

Also - I'd like to add that UV light causes light strike fault in beer so there's that.

@fikumikudeone9792 4 жыл бұрын

@@RockstarBrewer you're absolutely right a couple of hours later thinking it over it came to me that UV light will destroy a flavor. As exposing it to a normal light isn't it. Anyway thanks for reply, lesson for me think before you ask.. Thx again

@jujosaar 4 жыл бұрын

Why wouldn't I just denaturate the enzymes in the hops before dry hopping?

@RockstarBrewer 4 жыл бұрын

Because you'd have to resort to heating them which would remove all that awesome hop aroma.

@JohnnyReverse 5 жыл бұрын

Anything us homebrewers can do?

@RockstarBrewer 5 жыл бұрын

Hi Johnny - Options 4, 5 and 6 are totally achievable for home brewers and don't require any specialised equipment. Thanks for watching 😀

@archieu2 4 жыл бұрын

@@RockstarBrewer What if you dry hop at 16ºC which is inside fermentation temperature? will it be considered as Option 4?

@RockstarBrewer 4 жыл бұрын

@@archieu2 Yeah pretty much. That's what I mostly do.

@user-oj2pf4hb8e 3 жыл бұрын

@michael sheehan

@koplandavid 3 жыл бұрын

hop rocket?

@RockstarBrewer 3 жыл бұрын

The dry hop creep issue still exists with one though you may be able to ferment out a beer quicker. Thanks for watching!

@exploreraa983 2 жыл бұрын

everything in this video is very much correct, except the pronunciation of diacetyl. it is properly pronounced "die-a-SEE-til". I don't believe diacetol is a thing, but our bodies do produce a chemical called diacetolol, but it is not the same thing.

@RockstarBrewer 2 жыл бұрын

Welp - that's my Aussie accent for ya 🤣