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Dry Hops in a Narrow-Neck Carboy

TroubleShooting

Menno van Burken — Manchester, Vermont asks,
Q

I have a specific question about single fermentation dry hopping in narrow-mouth glass carboys. I like to dry hop my NEIPA in two stages: One around three days into fermentation and the second addition around day 8. If I don’t want to leave my first batch of three or so ounces (~85 g) of dry hops in my carboy, how can I get them out? Using hop bags is difficult with the narrow mouth of glass carboys. Or is it OK to simply leave the hops in for 10–12 days?

A
There are some problems best solved by changing tools. The easiest way to add and remove hop bags to a carboy is to use the types with large openings. Just guessing that’s
Response by Ashton Lewis.

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