The curious story of the ‘Hops Skter’
Imagine to open a beer and find that it not only has a spectacular flavor, but decided to continue fermenting after bottling. That, my friends, is the phenomenon of ‘Dry Hop Creep’ or, as we call it in the world of beer, the hops. Sounds fun, but it can be a real headache for brewers.
What exactly is the ‘Dry Hop Creep’?
In simple terms, the ‘Dry Hop Creep’ is the fermentation process that continues in the bottle or barrel after beer has been bottled and apparently ‘finished’. This phenomenon is mainly related to beers that have very high levels of dry hops, hence its peculiar name.
Symptoms to take into account
When the ‘Dry Hop Creep’ occurs, the symptoms can be clear: overwrite beers, an excessive and often level of attenuation and, often a diacetyl flavor, reminiscent of the corn palomite. It is not what one expects to taste its cold and refreshing beer!
A little science after the phenomenon
Artisanal brewers have been dealing with this problem for years, especially those who make highly lupulate IPA beers. In 2018, researchers from the State University of Oregon managed to shed light on this phenomenon, publishing a study and making presentations that explain their evolution.
The timeline of the ‘hops’ jumper’
The findings showed that the ‘Dry Hop Creep’ begins to demonstrate a few days after adding the dry hops and can continue to ferment for a month and a half. This behavior can lead to a 5% increase in carbonation and a fall in gravity that ranges between 1 to 2 degrees plate. Imagine to open a bottle and see that it continues to bubbly like a soda!
Strategies to deal with ‘Dry Hop Creep’
Building an army of competent brewers means that there are already several strategies to mitigate the madness of the ‘Dry Hop Creep’. Let’s look at some.
1. Filtration or pasteurization
Eliminating active yeasts would be the most effective way to put a brake on this phenomenon. By filtration or pasteurization, any future fermentation can be stopped, leaving beer in its optimal state.
2. The hops in your place
Reconsider the distribution of hops can be key. Place part of the hops in Whirlpool, that is, before fermentation, can avoid the creation of those problematic enzymes.
3. Storage at fresh temperatures
Heat is the enemy of stability. Storing your beer in a cold atmosphere can reduce the effects of the ‘hops’ jumper’, although this can be complicated once the brewery leaves.
4. Create some intentional chaos
There are those who prefer to anticipate the ‘Dry Hop Creep’ and intentionally adjust the attenuation and carbonation of their beers, considering that the phenomenon will occur. This will not solve potential diacetyl problems, but can help avoid those unpleasant excessive carbonation problems.
5. Experimentation with early doses
Some brewers begin to add the hops closer to the end of fermentation, which gives yeasts and enzymes more time to act before bottling, which could help reduce the ‘Dry Hop Creep’.
6. Use of preservatives
Although not applicable for beers with natural conditioning, preservatives such as potassium metabisulfite can be an option. These are rediscovered from the wine industry as methods to control unwanted fermentations.
7. Rescue enzymes
Finally, the use of specific enzymes can help stop diacetyl and other unwanted components during the ‘Dry Hop Creep’, improving the general quality of beer.
Let’s provide for knowledge in the brewery
The fight against ‘Dry Hop Creep’ is just one of the many adventures facing brewers. With each experience, a new lesson is added that enriches the art of making beer. So lift your glass and continue learning! And if you want more tips on homemade beers or concoctions, do not hesitate to subscribe to my newsletter or listen to my podcast. Health!
