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I found this on Scott Janish's blog which is super interesting. Sounds like 2 days could be a good time, at a cooler temp. http://scottjanish.com/a-case-for-short-and-cool-dry-hopping/

This is really very interesting, thanks for the link.

I guess for me it's about trying to do the best possible job, ever refining and ameliorating recipes to end up with what I'd term 'A perfect beer'. I'm not there yet. :-) I'm thinking of splitting a batch and trying both, to compare.

I've just been reading about this method using a coffee press, but based on results it sounds like it brings some extra grass to the table. I take it you don't get any grassy taste? Do you find you have to condition your beers for longer after doing teas?

Do you squeeze or let it drain at all, or just pull it out liquid and all? Last time I tried the liquid that came out the hops bag and it was totally overwhelming. Unsure if it was phenol related or just that it was super concentrated.

Just wondering what people's thoughts are around, timing, temp and duration of dry hopping? What do you do?

I've noticed that a lot in brewing and brewing chats. There's so many variables and at the end of the day; there's more than one way to skin a cat. I guess just keep brewing and learn what I can and see what works. I just double hopped a NE IPA with galaxy, mosaic & citra, once after 2.5 days...

On reflection I'm going to up some of those dry hop additions... will post final decided recipe. Final weights will be determined by how much I have left :-)

I read - but have not yet the experience to say - that a small quantity of aromas can be lost if the dry hop is added at the tail of fermentation but it gives the yeast a chance to eat some of the O2 that's always added with the dry hops. Maybe even get a bit of biotransformation to add some...

Thanks for your input guys I took it on board. Then in a moment of either clarity or madness I decided it was going to end up tasting too much like washing up liquid so went mental, moved all additions to the end as you suggest (other than bittering) and totally changed the hops. Here's what...

I was under the impression that early additions added bitterness, mid ones flavour, and end additions aroma? Is this not the case?

How about this?

I was going to dry hop on top of this. Off the back of your suggestion I read this which totally backs up your thinking. I'll cut them in half and move some chinook to the 60 mins I think. I'm still new to this game, so I really appreciate your help.

I'm trying to put together a recipe using up some of the hops I have while waiting for the next batch to arrive. Wondering what you think about what I've come up with as a starting point. I was then planning to split the batch into 4 demijohns for secondary and dry hopping with different...

Personally I think it's fantastic, so good for tweeking recipes, checking your gravities, scaling up or down. The more you use it the more you work out all the efficiencies for your brewhouse, and the closer to the intended recipe you can get. The upgrades don't bring much to the party. I...

No bother, but I'm really not a pro brewer, so - like most things on the internet dont take my ideas as gospel. In beersmith you can click on the colour bars to then adjust the bitterness / gravity / colour to your liking. I'd probably get some other malt in there to make it a richer colour...

Depends what you are going for, but modern IPA's tend to be loaded with hops at the later stages to ensure that hop's essential oils are not isomerised by the heat and they impart aromas instead of bitterness. Personally I'd do it if you want the nice fresh smells and flavours. :-) You tend to...

This is what beersmith says... Depends how long you hopstand / steep the final ones for. Sorry I cant speak to the flavour combination. Are you planning on dry hopping too? I'd knock back the first chinook probably.... it looks quite heavy. These are some suggestions for less bitterness...

I'm just getting ready to cold crash my first NEIPA and there's loads of hops in there. I've used sacks for the dry hops, these are obviously full of beer and hops now. Just wondering what the protocol should be for the bags, should I remove them before cold crashing, or just leave them in...

Thinking about it I recon my salt additions are what brought the overall pH to 5.2 - what do you think? How can I make sure there isn't too much of a drop in future recipes? - should I factor them in somehow? Being told to not look at residual alkalinity threw me a bit. Any thoughts good people?