Dry Hopping

[raiderman]

Having always bottled my beers I've never worried about dry hopping but now I'm using cornies I'm wondering about rescuing a beer with an addition into the cornie. I brewed a blonde beer all MOTUEKA and predominately late hopped. Its conditioned and is ok, but it isn't as aROMATIC AS i'D HOPED FOR AND THE HOP FLAVOUR ERRS MORE TOWARDS ORANGY THAN THE CITRUS i'D HOPED FOR. I've got a new brew ready to drink, so I can happily add a bag of dry hops in the hope of adjusting the aroma profile. Does this make sense? and if so how much and of what would people suggest and for how long? Cheers

[charliefarley]

I recently rescued an all chinook IPA with 20g of savinjski goldings in a hop sock in the corny.
Totally transformed it.

Was good after a few days but got full flavour after a week. Still in there now after about three weeks but no noticable change in flavour.

[raiderman]

sounds good to me, I might have some brewers gold in the freezer, otherwise its vent, chuck a bag of simcoe in and forget! cheers

[raiderman]

Went for 25g goldings and 20 cascade - hoping for something floral and slightly citric. We shall see,

[charliefarley]

That's quite a lot in a corny, how is it now? Can you taste any malt anymore?!?

[raiderman]

Its improving. The MOTUEKA gave a fairly flat slightly orangy effect and despite the whole hop bill going in over the last 25m and at end of boil no real aroma. I tried it after a couple of days and aroma is starting to build together with a citusy slightly spicy flavour which i assume is the cascade. I'm going to try again on sunday night, which will be six days when I'd hope to get the full effect. I'll remember to look out for malt and let you know!