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Dry Hops in a Narrow-Neck Carboy
Menno van Burken — Manchester, Vermont asks,
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?
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