Cedar Rapids Brewing Society

Is the number of days on a recipe for dry hop additions, days in secondary or days from pitching the yeast?

It's days of dry hopping. Usually that's the same number of days before you bottle or keg as well.

Yes the number of days dry hopping. I want to know when to add the hops.. during primary, secondary, keg ?

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.

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.

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.

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

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.



Matt Franklin
Slappy Brewing North

On Tap:
Savannah Stout (oatmeal, coffee and chocolate)
Funk You Very Much Sour Brown
True Blood Type A-mber Ale

Post generated using Mail2Forum (http://www.mail2forum.com)

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.

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.

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

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

Post generated using Mail2Forum (http://www.mail2forum.com)

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.

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.

Post generated using Mail2Forum (http://www.mail2forum.com)