Afternoon all! So ive got an ipa in the fermenter since tuesday and ive been looking around the net for the perfect time to add my dry hop addition to get that maximum hop bomb.. ive been finding conflicting information and its left me a little confused. All indicators are telling me that this brew is going to be a belter so i want to get the dry hop spot on! So when do i add and how long do i leave them in!??
just before the first phase of strong fermentation is subsiding IMO the hops added whilst strong fermentation is active can strip away some of the hop flavour and aroma. So usually day 4ish is a good time for me
I'm currently bulk aging a double IPA for Christmas. I'm going to dry hop it for a week before I bottle, which will be just over two weeks before Christmas. I'm hoping the aging will mellow the high abv% and the dry hop will give it a punchy hop hit too.
@MrSarge Try this...... https://www.thehomebrewforum.co.uk/threads/a-newbies-guide-to-dry-hopping-your-beer.61045/
Every homebrewer is different, so you sill get lots of conflicting information, I'm afraid. Just look at this thread only a few posts in! I dry hop about 4 days before packaging, as I believe it imparts a fresh hop flavour in the bottle. But you will probably be absolutely fine anywhere from about 9 days to 48 hours before packaging. More, and it could result in a grassy flavour, whereas less won't extract that much from the hops.
"About" 4 days before packaging seems to be the word on the street. So that's what I do. I don't always know if I'll be bottling on Saturday or Sunday though, so dry hop "about" Tuesday PM (or Wednesday AM), maybe... A bit like my cold crashing. That happens on Friday. Morning if I think I'll bottle on Saturday. After work if bottling Sunday. But don't get hung up if my prediction is wrong.
I think ill try it that way because im looking for a nice fresh hop nose, already got three additions to the boil so hopefully will balance nicely. Original confusion came from brewing a neipa where the dry hop was added when the Krauss was at its peak
I put half my dry hop in 3 days after fermentation starts and the other half 3 days before bottling, seems to work well...........
I do the dry hop from the blow off tube and simultaneously inject co2 from the tap. Sometimes on the fourth day of fermentation, other times I add a second part two days before the cold crash. I enclose some material on dry hop https://www.dropbox.com/s/xi10ssn1s6ucttd/dry hopping amaro.pdf?dl=0 https://www.dropbox.com/s/vnf6davyghzoyk2/dry hopping 2.pdf?dl=0 https://www.dropbox.com/s/rw3kfaydpq538m1/dry hopping.pdf?dl=0
I generally add dry hops for 48 hrs or 72 hrs being a max then then I transfer into a 2nd fv with a sanitized tube and muslin bag on the end to catch any bits n Bob's then when I bottle it's fairly clear
Same here. Wait till fermentation is complete or very close to it. Dry hop 2 or 3 days. Syphon with filter bag on end. I like to use one of those wire cages from champagne bottles inside the filter bag to prevent the filter bag getting sucked in close to the syphon - that slows it right down. Usually change this 2 or 3 times depending on quantity of hops added.
The hops will have been utilised after the first day, four hours if you are prepared to jiggle them up and down for that long, as you would a tea bag. 1 to 4 days is the usual, by 7 days the benefits are starting to wane.
I'm dry hopping this evening. Beer has finished fermenting and had a good few days to clean up. I'll leave them in for a couple of days before removing. I use one or two of these.
I did try something similar then one day I just threw them in and I could definitely tell the difference more aroma and flavour but that's just my opinion that method could be just as good
I dry hop 5 days before bottling. I have tried a dry hop after high krausen with 1/3rd of my dry hops & then again 5 days before packaging but to me there was no benefit.
