8 replies to this topic

[BarelyBrews]

Reading the Brew your own magazine (pale ale) , a brewer  was saying to Add 1oz (IPA) To 1.75(double IPA)  Per gallon..for dry hopping ( a 60-70 degree brew) so  5oz/  5 gallon brew.. 

 

Never used that much, i might try it thoughts ? and what amounts have you used?

 

 

 

 

On a side note, i sometimes add Hops in my SS hops ball to the keg when i transfer to the beer fridge .(if i forget to DH) , now i am reading at colder temps hops can put off a grassy note..sometimes i pick that up..I usually leave the hops ball ( 1 oz of hops) in the keg until it kicks. Should i remove it earlier? rethinking the subject 

[HVB]

I do about 1-2 oz/gallon for my hoppy beers. Most are spread out between two additions. One around day 2 of fermentation and the second at about day 5-6.

[positiveContact]

I do about 1-2 oz/gallon for my hoppy beers. Most are spread out between two additions. One around day 2 of fermentation and the second at about day 5-6.

 

I think the highest I usually go would be something like 1.5oz/gal.  not sure if I've gone as high as 2oz/gal but I'd be willing to try it.

 

as for temp I do all of my dry hopping cold in the serving keg and the hops stay in there until the keg kicks.  I don't get any off flavors from dry hopping cold.  it's really a matter of personal preference and if you taste a difference.  I don't think there is a definite right or wrong way on the temp issue.

[positiveContact]

brulosphy guy didn't see a difference between dry hopping during fermentation and dry hopping warm after fermentation.  Not sure if the IGORs have done one of these.  I can't remember now...

 

the warm vs cold dry hop experiment he did didn't quite hit significant enough for people to ID the difference.  maybe warm vs cold is a bigger difference than dry hopping during fermentation?   I dunno.

Edited by pickle_rick, 15 April 2018 - 09:11 AM.

[denny]

brulosphy guy didn't see a difference between dry hopping during fermentation and dry hopping warm after fermentation.  Not sure if the IGORs have done one of these.  I can't remember now...

 

the warm vs cold dry hop experiment he did didn't quite hit significant enough for people to ID the difference.  maybe warm vs cold is a bigger difference than dry hopping during fermentation?   I dunno.

 

He may not have, but I have.  After noticing a difference in my Rye IPA depending on when I dry hopped I did multiple tests.  When the beers were presented to me blind, I could tell the difference every time.

[positiveContact]

He may not have, but I have.  After noticing a difference in my Rye IPA depending on when I dry hopped I did multiple tests.  When the beers were presented to me blind, I could tell the difference every time.

 

so how did you prefer it for that recipe?

 

I recently dry hopped a keg of denny's RIPA with a mix of EKG and columbus (sorry denny!) and it actually makes kind of a nice EIPA/AIPA hybrid of hop flavors.  I enjoy it.

I think another thing to note here is the hops you are using.  some hops require you to hop at 2x the rate vs others to get similar aromatic properties.

[denny]

so how did you prefer it for that recipe?

 

I recently dry hopped a keg of denny's RIPA with a mix of EKG and columbus (sorry denny!) and it actually makes kind of a nice EIPA/AIPA hybrid of hop flavors.  I enjoy it.

I think another thing to note here is the hops you are using.  some hops require you to hop at 2x the rate vs others to get similar aromatic properties.

 

I far preferred dry hopping post fermentation, after removing the beer from the yeast. 

[positiveContact]

I far preferred dry hopping post fermentation, after removing the beer from the yeast.

Have you done the warm vs cold comparison too?

[denny]

Have you done the warm vs cold comparison too?

 

Yep.  I think warm extracts more "stuff" more quickly.  But cold keeps the freshness better.  My practice these days os to dry hop oin the serving keg for 2-4 days as the beer carbs, but leave the hops in when I chill it for serving.