Late bittering

[Craig Howard]

What are the thoughts on bittering ( hop tea) ...2 days (more / less?)  after fermentation starts?

Kit beer *(Pale Ale).  No bittering was added on brew day.

Dry Hopping intended down the track of this brew. 

[Sam DT]

What IBU was the kit rated at?

It's possible that you won't want to increase the IBU any more as that's the one part of the hops that won't have been destroyed / lost through the boil and kit process. I suspect you'd more be after additional hop flavour and aroma.

I'd be tempted to make a tea at around 75 degrees C - this will help you release as much hop oil as possible while still being below the isomerisation temperature (which will create more bitterness) and as you're not boiling you should retain both the flavour and aroma compounds. - I've never actually done this but the theory should stack up (hopefully).

[Craig Howard]

The kit did not state the IBU.

There is not too much of a boil process with LME kits.

I usually add some initial bittering because I do not like my ales to have too much sweet taste. ie kill the 'sweet' with the hop tea plus enough ferm period for the yeast to clean up all the fermentable  sugars 

I also dry hop for last 3 to 4 days for aroma and flavour.

I guess my question is about what happens to the fermentation if one adds hop tea soon after action commences. My guess is the yeast will just carry on with its work after a temporary slow up.

[Sam DT]

I think you'd be right regarding the fermentation - if it's in full fermentation and has already adjusted to the presence of some hop already in the wort it might even just steam on ahead.

On the IBU front sounds like you've got it sorted - it's been years since I did a kit but I do remember that they were often lacking in bitterness and flavour so extra bittering probably is a good idea. 

Would be interesting to see the results, I'd guess if half the fermentation is out of the way you may even get much better hop aroma than you would have if you'd added it to the initial boil as there isn't as much fermentation remaining to scrub out the volatiles (bit like adding fruit and coffee etc. in the secondary).

[Craig Howard]

Its interesting to note...that sometimes ( usually) additional ferm action can occur after it has slowed down some what...when adding dry hops later.

I dont think that yeast minds hops in its relentless quest for "sugar"