Originally Posted by mikegee
I was thinking of dry hopping my next pale ale so this has been a great help. Couple of questions though -
A) is it best to use one type of hop or several?
B) how much hops should I be putting in, weight wise?
C) should you slowly move the hops around every now and then or will then floating there flavour the whole brew?
A) up to you but there are some tried and true combinations out there. It should complement the hops used in the flavoring position or later in the boil. I believe that dryhop " normality" lies within American hop varieties pretty much exclusively although there are certainly exceptions.
B) depends on the body IMO. Higher FG = more dry hops = more balanced result. Usually dry hops start around 1 oz per 5 gallons and people go crazy from there. I've seen IIPAs with as many as 7 oz in a 5 gallon batch
C)agitation is not needed. As long as you get them wet, it's working. Usually they'll do this on there own regardless of how you do it but if your tossing loose whole hops or plugs in, I'd give it a little extra time to get wet.
Ive heard Jon Palmer say if you dry hop on top of yeast ( in the primary) you might as well be throwing them away. Therefore; I will wait for the ferm to complete and then rack into a secondary with the hops in it.
The idea is that co2 bubbles produced by the yeast ( even in a ferm that is " complete") will strip the hop aroma esters from the beer. This is also a good reason to NOT agitate the beer once the dry hops are introduced.