Dry hopping

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Dry hopping

Postby jjbuck » Sun Nov 10, 2013 2:05 pm

Is the number of days on a recipe for dry hop additions, days in secondary or days from pitching the yeast?
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Postby Steven P » Sun Nov 10, 2013 3:29 pm

It's days of dry hopping. Usually that's the same number of days before you bottle or keg as well.
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Postby jjbuck » Mon Nov 11, 2013 6:06 am

Yes the number of days dry hopping. I want to know when to add the hops.. during primary, secondary, keg ?
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Postby Steven P » Mon Nov 11, 2013 8:04 am

Definitely in secondary or the keg, or for a beer you don't intend to transfer to secondary, just do it in primary after fermentation is completed. Adding dry hops to actively fermenting beer may cause loss in aroma from what I read.
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Postby Matt F » Mon Nov 11, 2013 1:22 pm

I second what Steven said. Make sure primary is done. I like to cold crash it and make sure the beer is clear then rack to a secondary and add the dry hops. I typically dry hop for 3-4 days and hate to go past 5. I find if they sit too long you get too much vegetable and undesirable grassy notes.
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Postby Steven P » Tue Nov 12, 2013 10:39 am

I use three days max per charge of dry hops. I dry hopped twice on my last two Citra Saisons. 1 ounce for 3 days in the keg, pull it and add another 1 ounce for 3 days. I really like the hop aroma a double dry hop gives.
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Postby Matt F » Tue Nov 12, 2013 3:04 pm

I also do the 3-day double dry hop frequently. I really like that technique.
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Dry hopping

Postby whitedj » Tue Nov 12, 2013 3:24 pm

This is N00B question:  but what temperature do you dry hop?   serving (3-5C), celler(~12-15C), Room (20-23ish), warmer... 




On Tue, Nov 12, 2013 at 3:04 PM, Matt F <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:
I also do the 3-day double dry hop frequently. I really like that technique.



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Postby Matt F » Tue Nov 12, 2013 4:25 pm

I prefer room temperature but not hot. Usually 68F or less in my basement where I dry hop. I cold crash before kegging as I usually free ball with pellet hops.
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Postby brownbeard » Tue Nov 12, 2013 4:29 pm

I always dry hop in the keg, at serving temp. Lately, I have been adding the bag of hops to a keg of carbonated beer, three days before serving. That has worked well. I'm going to stick with it for a while.
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Postby Steven P » Tue Nov 12, 2013 5:59 pm

I read somewhere that you get better aroma infusion at lager temps. I believe most commercial breweries dry hop in the bright tank.
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Dry hopping

Postby DrPaulsen » Tue Nov 12, 2013 6:06 pm

This is a pretty good thesis paper on the topic.  It's worth skimming.
http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf

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Postby Matt F » Wed Nov 13, 2013 11:07 am

Most breweries that have been interviewed for the Jamil Show said they were dry-hopping in the 60F to 65F temp range for some popular hoppy beers they clones on the show. They did say it was very important to not hop too long at this temperature.

I have dryhopped in the keg too and liked it. I just leave them in there until the keg is blown. At fridge temps I do not seem to get as much grassy as I would at warmer temps. I usually do this as the second stage of a two stage dry hop. One round room temp, the other at serving temp in the keg.
Last edited by Matt F on Wed Nov 13, 2013 5:59 pm, edited 1 time in total.
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Dry hopping

Postby JimPotts » Wed Nov 13, 2013 12:50 pm

Just remember not to dry-hop with loose pellets in the keg.  Unless you want to wind up with the mess I made a year ago.

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