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Hops
,added note about alpha acids dissolving in beer during dry hopping under Dry Hopping section
Brewers have had positive and interesting results dry hopping sour and funky beer. Often fresh American or New Zealand varieties that compliment fruit flavors are chosen, however other varieties have been used as well, including English and German hops. Just as in dry hopping normal beers, dry hopping sour/funky should be done after the beer has matured. Dry hopping for around 1-3 days before [[packaging]] the beer is adequate for extraction, depending on whether or not the beer is recirculated or agitated (agitation of the beer while on contact with the dry hops attains full extraction in 24 hours) <ref>[http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf?sequence=1 A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer (master thesis). Peter Harold Wolfe. 2012.]</ref>.
Dry hopping can contribute to bitterness in beer through oxidized alpha acids and oxidized beta acids. Alpha acids will also dissolve into the beer, which are estimated as being 10% as bitter as iso-alpha acids. Dry hopping also has a linear impact on the pH of beer regardless of the starting IBU or pH: the pH rises by 0.14 per pound of hop pellets per barrel of beer (~0.5 ounces per gallon) <ref name="Maye_2016" /><ref name="Shellhammer, Vollmer and Sharp, CBC 2015"/>.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1284618654899679/ MTF thread on using very small amounts of subtle effects.]