I'm about to attempt my first dry hopping, and some of the reading I've done is conflicting about the length of time recommended for this. The safe estimate seems to be 1-2 weeks, but say I'm going out of town and can't bottle for 3 weeks from now.
Should I rack into secondary and dry hop for 3 weeks, or rack into secondary now and add the hops after a week as passed?
There are negative effects of dry hopping for too long. Many of which have to do with temperature. While it may be ok to dry hop for 3 weeks, I would recommend you lower the temperature of your beer to 45 to 50 degrees which will significantly reduce problems like the vegetal or grassy flavors you might get. Otherwise, I usually dry hop for 4 days to a week at 68 degrees. YMMV
I'll vouch for dry-hopping too long. My first IPA (currently downing, with some difficulty) has a distinct green apple/grass aftertaste. Nothing a longer ferment/shorter hop time could hurt.
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Originally Posted by beerandloathinginaustin
It's yeast ejaculate. Just try not to get it on your face.
Primary: nada Secondary: nein Bottled/Fridge: North Coast Pranqster Bombers/Growlers/Aging: zilch Kegerator: Green Flash Hop Head Red Coming Up:Heavenscent IIPA version 2.0
I'd wait until you got back. Most of the hop oils dissolve in the first week and the sooner you bottle after that the better.
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I just got done with a hoppy red ale, using a pliny inspired dry hop schedule. It got three rounds of pellet hops over three weeks (one week apiece, with the first addition being in there for three) I dry hopped in the primary after 3 weeks. this beer sat in the primary for 6 weeks. I cannot taste any off flavors from the extended dry hopping at all. my beer was at 69 degrees for the duration of the dry hopping
Three week dry hop?
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