====Inhibiting Lactic Acid Bacteria====
Although the mechanisms are not fully understood, dry Dry hopping inhibits ''Lactobacillus''. Humulinic acids have been found to greatly inhibit bacteria (see [[Hops#Antimicrobial_Properties|Antimicrobial Properties]]). Other compounds such as non-isomerized alpha acids, other oxidized hop acids, or the small amount of isomerization of alpha acids that happens in beer at room temperature <ref>[http://scottjanish.com/zero-hot-side-hopped-neipa-hplc-testing-sensory-bitterness/ Janish, Scott. "Zero Hot-Side Hopped NEIPA | HPLC Testing for Sensory Bitterness". ScottJanish.com. Retrieved 03/09/2017.]</ref>, could contribute to inhibiting lactic acid bacteria. See the links [[Hops#Antimicrobial_Properties|antimicrobial properties]] above. See also reported data below.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1416506428377567/?comment_id=1458425540852322&comment_tracking=%7B%22tn%22%3A%22R%22%7D Caroline Whalen Taggart's data point on the effects of dry hopping on ''L. plantarum'' (GoodBelly). No hops finalized at a pH of 3.53, and the dry hopped version finalized at a pH of 4.35.] She used around 4 grams per gallon of 10-15 AA hops <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1746176672077206/?comment_id=1746211618740378&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Carloine Whalen Taggart. Milk The Funk Facebook group. 07/06/2017.]</ref>.