Biotransformation - Dry Hop at Krausen vs. Dry Hop at Rest

drew's picture

Our brewing partner in "science", Marshall "Brulosophy" Schott released results of a biotransformation experiment here. In it he brewed a NE IPA recipe that was double dry hopped. Two batches brewed with the first fermenting out for a few days before the second was brewed. The second batch received the first dose of dry hops while the beer was at high krausen. The first batch received it's dry hops after the beer was done fermenting.

In the end, while there was an apparent visual difference, not enough of Marshall's tasters successfully chose the odd beer out to make a call of significance. 

We thought - wouldn't it be fun to turn the IGORs loose on this one and see if we can see something in  a larger sample set.

To simplify matters for the IGORs, we're tweaking the experiment a touch to make it easier to execute. First, we're simplifying to a single dry hop to allow the greatest difference in nose. Second, instead of requiring two separate brew days, we're going to have the IGORs manage the exposure length by racking. (e.g. Pitch both beer simultaneously. When Batch 1 hits high krausen - dry hop it. Allow the beer to finish fermenting and reach terminal. Record the number of days the beer was on the hops. Rack both beers. Dry hop the second batch and hold on the hops for the same number of days as the first batch. Package and keep cold until serving)


Experiment Status: 


Proposed By: 



Does Dry Hopping a Beer During High Krausen Produce a Organoleptic Difference?


Tasters will be able to detect a bio transformed dry hopped beer from the non.

Brewing Sessions Needed: 



Special Equipment/Process: 

- Record the length of dry hopping (e.g. 4 days)

- Match the dry hopping in primary with the days dry hopped in secondary

- Comment below if you're using Wyeast 1318 or Wyeast 1056 for fermentation. Please note the choice in the report as well. What's different?

Special Observations: 

Note the difference in appearance - does the dry hop in primary lead to a noticeable haze? 

Is there a difference in the hop characters? 

Which do people prefer

Experimental Procedure: 

  1. Brew enough volume of the target recipe to split the wort into two equal fermenters. Chill and prep the wort/fermenters exactly the same
  2. Ferment the batches in the same space and under the same conditions, especially temperature. Match the fermenters and other equipment.
  3. When one portion hits high krausen, dose with the dry hops. Allow fermentation on both carboys to proceed to terminal. Record the number of days on the dry hops.
  4. Rack beers to secondary (or settling keg) - dry hop the second batch for the same number of days.
  5. Package the two beers and store cold until testing
  6.  Perform a triangle test 
  7.  Ask the testers for their observations on the samples. DO NOT Reveal the Difference between the samples.
  8. Discuss the results and record any further observations. (including taster preference)

Proposal Podcast: 

jason.mundy's picture
Updates needed

Looks like a good one.  Thanks Drew.


I'm interested in using Wyeast 1318 for this experiement. 

Count me in

I am in for this one.

I plan on brewing with 1318

I plan on brewing with 1318 for this


I would like to use 1056 with this one.

I'm in.

I'll use 1318.

I'll use 1056.

I'll use 1056.

I'll use 1318

I'll use 1318

jason.mundy's picture

Drew, the recipe says Wyeast 1318 or Wyeast 1056.  Can I assume that WLP001 and US05 are OK to use in place of Wyeast 1056?

denny's picture
Yeah, this is old and should

Yeah, this is old and should have ben replied to sooner.  I'd say no.  Those are different yeast, even genetically.

Life begins at 60....1.060, that is!

nicholastier's picture

1056 for me. 


I'd like to use 1318.

PharmBrewer's picture

1056 for me or US-05 if ok


"Chance favors the prepared mind" - Blaise Pascal

ejpejp77's picture

Going with 1318.  Not doing a double batch after all.


I'm in...1056 for me.