Dry Hopping

[Niall K]

When is the best time to add the dry hopping. When in the first fermenter or the secondary? Do you add them loose or put them in a hop bag?

[steve_flack]

In the serving keg is more usual.

[mysterio]

Put them in a sanitised hop bag, loose is a nightmare.

[PieOPah]

I have only ever dry hopped when I had a kit. The hops where pellets and went straight into the primary. They all settled out into the sediment and I had no problems.

I doubt you would be so fortunate with whole hops though

[niall]

You can dry hop in secondary, if you use it, and if you're bottling this is the way to go, OR in the keg/barrel. It's best to use a hop bag if you can. You cab get 'dry hopping' bags which are stronger and have smaller holes than the standard muslin hop bags - these can also be used in the boil.

[mst3k]

Hi there,

I've been thinking about dry hopping a triple brewed with sparymalts,

I use ST bottles with a bottling bucket, I was going to dry hopp in it pre priming sugars but after racking from the primary bucket.

But, how long should I leave the hops in soaking? any rule of thumb?

Can't find the answer anywhere!

Any ideas what hops would be good in a brewferm triple?

Thanks

[Jim]

I've been experimenting with dry hopping in the keg (or polypin, anyway) and I'm finding that if they're left in for more than about 3 weeks, the flavour deteriorates. It's hard to define it exactly, but it's sort of a bit too much of the 'raw hop' flavour.

[oxford brewer]

I've been experimenting with dry hopping in the keg (or polypin, anyway) and I'm finding that if they're left in for more than about 3 weeks, the flavour deteriorates. It's hard to define it exactly, but it's sort of a bit too much of the 'raw hop' flavour.

What sort of hops are you using Jim and how much?

[Jim]

I've been experimenting with dry hopping in the keg (or polypin, anyway) and I'm finding that if they're left in for more than about 3 weeks, the flavour deteriorates. It's hard to define it exactly, but it's sort of a bit too much of the 'raw hop' flavour.

What sort of hops are you using Jim and how much?

Something like 2 or 3 gramms of Goldings to each gallon.

[beardybrewer]

Put them in a sanitised hop bag, loose is a nightmare.

Agreed! I ended up losing 5 liters from a recent batch because there was no way to siphoning it out. Nightmare!

[Road Runner]

I've dry hopped a couple of times & like Jim says after around 3-4 weeks the flavour goes a bit rank... But I didn't give up & left the barrel for a couple of months & after that time the rankness dissapeard & they were really good beers.

[Jim]

I've dry hopped a couple of times & like Jim says after around 3-4 weeks the flavour goes a bit rank... But I didn't give up & left the barrel for a couple of months & after that time the rankness dissapeard & they were really good beers.

Actually, either I'm getting used to it or, like yours, it's improving, cos I really like it now.

It must have been in there for about 4 or 5 weeks now.

[oxford brewer]

Its interesting to hear that the hops may get grassy after 3 weeks or so and then perhaps improve after more time!Traditionaly IPA's were highly hopped and strong,they had journey times of months so the flavours had time to come through.Only way to tell is dry hop a keg and leave it for 3 months

[Andy]

Only way to tell is dry hop a keg and leave it for 3 months

I'll shortly be dry hopping my IPA and leaving it for 12 months

[oxford brewer]

Only way to tell is dry hop a keg and leave it for 3 months

I'll shortly be dry hopping my IPA and leaving it for 12 months

Just dont forget where you left it