Dry hopping is the best way to get an amazing aroma from an IPA. The more, the better. In fact, I tend to think that dry hopping is the best way to get the best aroma and flavor from your hops. Which is why my IPA recipes tend to have only two hop additions: first wort and dry hop. 30 minutes additions, flame out additions, and whirl pool additions can all suck it.
The problem with dry hopping, especially with One Pot Brewing, is that it can clog the spigot, creating a bottling nightmare. This has happened twice. The spigot is simply too low for that amount of trub, gunk, yeast, hops. If I could redesign the pot, I probably would move it up a half inch. Hop sacks work just fine, and I’ve used them, but they are sorta messy.
So one day I was roasting coffee on my new coffee roaster and thought: holy shit, this little drum is the perfect dry hopping vessel! Big enough, easy to clean, and easy to suspend directly into the beer at the exact spot I need it. When it comes time to dry hop, I simply flip over the lid of the pot (so that the handle is facing towards the beer), then I tie the Shark Tank to the lid handle, and splash – here we go.
One minor problem I noticed is that hops float. And even the Shark Tank floats. I don’t like that; I would rather have the hops submerged completely. I might think of some way to weight them down.
So how did my first Shark Tank IPA come out?
Stay tuned (hint: the aroma is very good, maybe the best aroma I’ve gotten. And after a few weeks in the keg, still very good).