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Old 06-12-2013, 04:48 PM   #21
motorneuron
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A rule of thumb for dry hopping is that you want the hops in there between about three and seven days. Unfortunately there seems to be no consensus about how long the best dry hop duration is. I have gotten celery flavors from heavily-dry-hopped beers, so I guess I would personally go more for the 3-day end of the spectrum.

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Old 06-19-2013, 08:14 PM   #22
brewpood
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Thanks! An update: I started dry hopping with Sorachi Ace flowers 3 days ago and tasted a sample last night, day 2. Most peculiar flavors--pronounced banana and the beginnings of the dry hop flavor that I struggle to find words to describe. Grass, I guess. Well, I will leave it in another day or so and hope it calms down and chills out with some more time, bottle conditioning, and refrigeration. Wish me luck!

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Old 06-19-2013, 08:15 PM   #23
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Oh, I had a bit of a messy time getting the hop flowers in the carboy. Any suggestions for next time? Thanks!

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Old 06-19-2013, 11:23 PM   #24
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Quote:
Originally Posted by brewpood
Oh, I had a bit of a messy time getting the hop flowers in the carboy. Any suggestions for next time? Thanks!
Leaf hops in the carboy are a b---ch! I bag my dry hops and I never use a carboy anymore. I primary and dry hop in the primary bucket. Drop the bag in and 7 days later take the bag put. So much easier to get the hops in and out. They say leaf hops are better for dry hopping but I have used leaf and pellets and see no difference.
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Old 08-06-2013, 04:04 AM   #25
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Flavor is much improved after conditioning for a while. Next time I will use a yeast starter and only one kind of grain, but it's tasty. Thanks!

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Last edited by brewpood; 08-07-2013 at 08:36 AM. Reason: Answered my own questions
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