Michael Tonsmeire from Sapwood Cellars joins me to discuss dry hop techniques and new dry hop products for beer making.
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Topics in This Week’s Episode (48:17)
- This week I welcome back Michael Tonsmeire. Michael is a founder of the brewery Sapwood Cellars in Columbia, MD. He is the author of the book “American Sour Beers“(Amazon Affiliate Link) as well as the blog The Mad Fermentationist online. He’s also a certified beer judge.
- We start with a short discussion of the upcoming changes at Sapwood Cellars.
- Michael explains how dry hopping is not just a technique for IPAs and can be applied to a wide variety of beer styles. He also shares why dry hopping is so important.
- We talk about hop selection and how he determines which hops are “dry hop worthy” and which ones are better used in the whirlpool or for bittering.
- Michael shares his thoughts on dry hopping and oxygen and how he tries to minimize oxygen in the finished beer. He also shares techniques you can use at home.
- We talk about temperature and why he supports colder dry hop temperatures.
- Michael shares the proper dosage rates for dry hopping and how it depends on the targeted effect. He also covers agitation.
- We discuss dry hopping durations, and why many brewers have moved to short dry hop times of 24-48 hours.
- Michael explains why he often uses multiple doses of dry hops and also how the terms double and triple hopped can be confusing.
- We talk about concentrated hop products like luplin powder, Cryo hops, Lupomax and others suitable for dry hopping. He also discusses hop oil extracts that can be added at bottling time to a finished beer like various Abstrax products or Yakima Hyperboost.
- He shares his closing thoughts and results using dry hops to enhance beers.
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