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Old 04-23-2009, 12:48 AM   #1
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Default How long to dry hop in the secondary?

I just recently purchased a carboy to start doing secondary fermenting. I am making an IPA which was in primary for 3 weeks, then I moved to seconday and added 1oz Cascade pellets in a disposable pellet bag. Are whole hops better, do you bag or no bag and do I leave the hops in the secondary the full time or should I remove the bag after several days? How long would you keep this beer in a secondary. The OG 1.067, at xfer to secondary was 1.014This is the first dry hopping I have done and would appreciate any tips from the experts. Im still new brewer 1yr and just begin to do all grains and still much to learn.

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Old 04-23-2009, 02:10 AM   #2
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I dry hop for 2 weeks max. I have heard you can get grassy flavors from excessively long dry hopping. I have never dry hopped more than 2 weeks + few a days since I don't want to ruin a batch.

In general, I primary 3 weeks, and 2ndary for 2-4 weeks. This gets me mighty clean beer and its very drinkable once its carbed. No green flavor whatsoever. I give a generous 3 weeks to carb as well. Nearly 2 or 3 months of no rush beer turns into mighty fine beer.

I brew frequently so the time factor isn't an issue for me.

I like to dry hop with whole hops, but either will do fine. I don't bag my dry hops they are free-range hops.

This is 4 oz of cascade for my house amber. (See my recipes) House Amber





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Old 04-23-2009, 03:05 AM   #3
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I'll usually dry hop for 2 weeks if I secondary and then add more hops in the keg until it is gone. In the keg the hops are in a bag with marbles. Secondary hops roam free.

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Old 04-23-2009, 03:07 AM   #4
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damn Schlenkerla...thats alot of hops for an amber with not much headroom. Nice lookin hops though.

Same as him, i usually dryhop but for no more than 2 weeks. Ill usually use pellets because they soak up less beer which means i have more when its finished. I also get more added "percieved" bitterness and nose from pellets vs leaf to which i attribute to more surface area. Either work well. You can always taste every few days to get it to the exact flavor you want. I usually find 10 days right

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Old 04-23-2009, 04:09 AM   #5
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Would dry hopping for 3 days do anyting? A buddy of mine told me to dry hop this current batch I followed from him, but he says only 3 days dry hopping...

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Old 04-23-2009, 04:11 AM   #6
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Quote:
Originally Posted by scinerd3000 View Post
damn Schlenkerla...thats alot of hops for an amber with not much headroom. Nice lookin hops though.
I grow my own, I'll use a bunch if I make this beer close to harvest time.

This particular batch was made with 8oz.

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Old 04-23-2009, 10:57 AM   #7
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I go a week when dry hopping. The question was would a few days do anything? Sure it would.

The key is not to go too long.

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Old 04-23-2009, 01:50 PM   #8
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I go for one week. I was reading somewhere recently about polyphenols in hops. Like the alpha acids, these contribute to the bitterness, but unlike AA, are somewhat soluble in water (beer) with no boiling required. This can result in a beer tasting more bitter than planned. If you want to dry hop for longer, than one might drop the bittering addition so you don't overshoot. I made an English bitter last year that called for dry hopping in both primary and secondary. This beer ended up being a fair bit more bitter than I thought it would.

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Old 04-23-2009, 07:24 PM   #9
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Quote:
Originally Posted by daveooph131 View Post
Would dry hopping for 3 days do anyting? A buddy of mine told me to dry hop this current batch I followed from him, but he says only 3 days dry hopping...
Yes, it will definitely impart hop flavor and aroma. For my base IPA, I dry hop with either whole hops or hop plugs in a bag and add it to the carboy four days before I plan to bottle.

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Old 04-23-2009, 08:03 PM   #10
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Ya I dry hop for 5 days with either 2-3 different hop additions

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