Adding hops before fermentation

[IPA4Life]

Hello,
I've tried to brew an IPA recipe and kinda messed up with some of the hops, instead of doing "flame out" and adding them during cooldown, I only added the hops when the temperature was ready for yeast, just few minutes before pouring the yeast into the container. I think the crucial piece of information is that all the hops were added without a bag (including the hops added during boil).

This happened about a week ago, and Immediately I thought it would become a problem when fermentation is over.. should I filter the hops when fermentation is done? should I do it now? what's the effect of adding the hops at that stage without a a bag?

Thanks for your help.

 

[Zambi]

I wouldn't worry about not having the hops in bags.
I've done the same (I'm also just a beginner) and you get quite a bit of sediment, but it will all settle out.
I did all in the same vessel, and all fine.
Can't really help with the timing effect, but I would think it is almost like a dry hop?
Don't worry too much, it will come right. Might just be a tad less bitter than you expected

 

[The Brew Mentor]

Everything will be fine.
Being a week in, you should see a significant reduction in the air lock activity.
At this point, make sure your fermenter is about 70° for another week.
You don't need to transfer.
After the 2nd week, check your gravity and if you're in your target range, cool the fermenter down for a few days.
I usually just remove the airlock and cover the vent hole with a towel wet with star san. This will prevent suck back during the cool down.
The colder the better.
This will settle and compact the hops a bit so you can then transfer and proceed with bottling.
Good Luck,
Brian

 

[Over The Cliff Brewing]

I wouldn't worry about it. I do both bag, and no bag depending upon how lazy I am or time I have. I have also used a hop bag that was soaked in Star San to run my finished product into the keg.

 

[GFHomebrew]

Hello,
I've tried to brew an IPA recipe and kinda messed up with some of the hops, instead of doing "flame out" and adding them during cooldown, I only added the hops when the temperature was ready for yeast, just few minutes before pouring the yeast into the container. I think the crucial piece of information is that all the hops were added without a bag (including the hops added during boil).

This happened about a week ago, and Immediately I thought it would become a problem when fermentation is over.. should I filter the hops when fermentation is done? should I do it now? what's the effect of adding the hops at that stage without a a bag?

Thanks for your help.

It'll be fine I never use a hop bag just dump and run baby. A cold crash arpund freezing for a day or two will help settle out any stubborn hop materials before transferring to serving vessel.

 

[Hamner Brewhouse]

Bittering likely lower than the recipe prediction. The only time I use a bag with hops is if I am using leaf or hole cone hops. If you want to clear up your beer, cold crash it. I'm sure what I do is overkill. I'll transfer to Secondary to eliminate a good amount of sediment. Then cold crash at least one week.