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Old 06-26-2007, 12:00 PM   #1
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Default Dry hop: Secondary or keg?

Hi,
What do you think, should I dry hop my double IPA in the secondary or in the keg? The keg would be easier than stuffing 2 oz of leaf hops into a glass carboy, but will there be a flavor difference?

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Old 06-26-2007, 12:17 PM   #2
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I don't think I'd try 2 oz of leaf hops in a carboy (forget stuffing them in; getting them out will be a bigger PITA). The effect shouldn't be any different in the keg, as long as you're talking about doing it for the same amount of time.

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Old 06-26-2007, 01:13 PM   #3
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Thanks, that's kinda what I was thinking. Into the keg they go, in a tightly tied bag.

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Old 06-26-2007, 01:23 PM   #4
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One consideration is if you don't drink it fast, you may get unwanted grassy tones by leaving hops on the beer for that long.

Double edged sword: Double IPA should age 6+ months, so you will be dry hopping for a LONG time.

I don't dry hop for more than 7 days. (just me).

After fermentation is complete, I dry hop in the fermenter. I can get a maximum of 9 days before my "2 weeks max in the fermenter" rule, then I rack to a brite tank, drop temp, and clarify before kegging.

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Old 06-26-2007, 01:29 PM   #5
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I assumed the OP would pull the hops out of the keg after a week or two, not leave them in for the duration (though people on this board will do that, too).

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Old 06-26-2007, 01:46 PM   #6
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Unless you've actually left hops in a keg for "too long", where are you getting your info from? I've hopped the keg for 2 months and the flavor never really changed. I suppose you'd have to repeat it a few times to know for sure though.

If you have enough spare kegs, you can do your secondary in the keg with a dry hop and then do a pressure transfer to the final keg 2-3 weeks later.

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Old 06-26-2007, 02:20 PM   #7
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I've actually left the hops in the keg and gotten the grassy flavor. Since then I've limited it to 14 days. Another batch with fresh hops (right off the vine) it got grassy after just 14 days.

I'm not motivated to risk damaging a batch for experimental purposes.

OP - I always dry hop in the keg. Gives you great control. If you don't have the flavor/aroma you want after 14 days, replace the hops with a second batch.

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Old 06-26-2007, 04:16 PM   #8
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Thanks guys, I think I'll pull em after 2 weeks.

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Old 04-24-2009, 06:12 PM   #9
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Do you recommend squeezing the hop bag when you are removing it after the 2 week mark? Assuming I have clean hands, don't spalsh alot, and don't over do the squeezing (i just want the majority of my beer back from the hops) would this be ok?

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Old 04-24-2009, 06:30 PM   #10
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What if you got a good sized SS tea ball that would hold a lot of leaf hops and strung it up to the lid of the keg so that it was rest in the liquid as a full keg but after you drank about a gallon it would not be in the beer anymore and would drip dry and not give that grassy flavor from too long of exposure.

Just thinking.... I have never tried this.

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