slouch

Recipes 

I am always curious how long different people dry hop, and if there is a significant difference in the final product. Does longer dry hopping extract more oils? Flavor? Or is there a time utilization point where longer exposure to the hops adds no more benefit?

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Secondary - Imperial Stout
Secondary - Pilsner
Secondary - Bourbon Stout
Secondary - Mead
Bottling - Pilsner
Bottling - Viking Sky
Bottling - Root beer
Drinking - Pucker Butt, Tomahawk, Thor's Hammer
Cellar - 2004 Clover Mead, 2009 Blackberry Mead, Blonde Biasa, Kaptin Kölsh

Brooklyn-Brewtality

Recipes 

I usually dry hop for 5-10 days, depending on style. More than 2 weeks and you start running the risk of getting nasty vegetative flavors.

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

wildwest450

Recipes 

That's a hugely general statement. Hugely.

Brooklyn-Brewtality

Recipes 

I know. But I said you "start to run the risk". I know that it is possible to have hops in the beer for a long time ( re: months) with little issue, as I have done it on accident with a keg of IPA I keg-hopped. But, then again, sometimes 2 weeks is all it takes. Not saying it's a rule, just when I start viewing it as risky.

Also, IMO, when you do dry hop over two weeks, in myexperience it has nothing to do with recipe, but just forgetting! Ha! I have never made a recipe that needed to be on the same hops for more than 2 weeks.

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

humann_brewing

Recipes 

depends on the temperature for me. It is the cold season and I tend to dry hop a little colder so I leave it longer. I am drinking a IPA right now that was dry hopped for 4 weeks in the 50s and it if freaking amazing

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Brooklyn-Brewtality

Recipes 

Good point, temperature makes a huge difference.

__________________
Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

wildwest450

Recipes 

It seems to. I've left tea balls in the keg for a month with no ill effects.

samc

Recipes 

Usually leave em in the keg until it kicks. However last batch with Cascades from Hopsdirect gave me an almost undrinkable brew after 2 days. I pulled them and it faded after a few weeks and now is excellent and almost gone.

Moral of story is know your hops.

Yankeehillbrewer

Recipes 

I usually do 7 days. I dry hopped and MO/Centennial SMaSH for two weeks and it came out Grassy as hell. Like others have said already, temperature & type of hop make a big difference.

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Kegged:Kolsch, Barleywine, Foreign Extra Stout, Not so Black IPA

Primary #1: Kolsch
Primary #2: An experiment
Secondary:
On Deck: IPA,Stout,Pilsner

david_42

Recipes 

Seven days, if it needs more I'll replace the hops at that point.

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