Streamer - I stink at dry hopping.
For the Saison, I used hopsocks made of voile, same as the BIAB bag, but smaller. They were only in the secondary fermenter with 40 gms each of Amarillo and Simcoe on [bottling day minus 5 days], then 10 gms each again on [bottling day minus 3 days]. The bag capacity was about 3 liters in volume, not packed tightly with expanded pellets. On removal for packaging day, I did let the bag drain back into the beer and compressed it a bit.
I have also tried paint strainer bags and found too much stuff in the way of particulates from the hops gets through and causes more loss on bottling day (FPL). I have added sanitized marbles to sink the bags (wired shut with twisted sanitized copper wire). Make tight, closed, little loops of the wire ends so they do not snag anything. Cold crashing can help when needed.
Low aromas are a consistent shortcoming of my beers. Is it due to the airlock on the 2º fermenter letting aromas out? Is it due to an insufficient or too long amount of time? Is it temperature related? Is it the hops (always pellets) themselves? More hops needed? I have work to do.
P.S, Simcoe was not a problem in this batch, but I have been told that it can impart an unfavorable flavor described as something to do with cats.
,
.
