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Old 08-14-2014, 03:59 AM   #1
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Default time in secondary before dry hop

I have an IPA that is going into secondary this weekend. Plan to dry hop for ~7days. Now I recently brewed a Dead Ringer Kit from Northern Brewer and according to the kits instructions I let the beer sit in the secondary for two weeks total, and added dry hop during the last seven days of these two weeks.

Is there any advantage to letting the beer sit in the secondary for a week before adding the dry hops for a final week? Or do most people simply rack the beer from primary directly onto the hops in the secondary? I suppose letting any little amount of yeast/trub that gets transferred to the secondary settle for a week before adding dry hops for the final week may help somehow?

I hope this question made sense. In a nutshell, do you let your IPA's sit in secondary for a given amount of time before adding dry hops, or do you rack to secondary right onto the hops?

In case anyone is wondering…
OG 1.066
FG will be measured in a day or two before I rack to secondary.
1oz Simcoe 60min
1oz Cascade 30min
1oz cascade 10min
1oz cascade flameout/whirlpool
dry hop with ahtanum (haven't decided on 1 or 2 ounces of whole leaf yet, I may even do 1oz of ahtanum and 1oz of cascade or centennial)


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Old 08-14-2014, 05:50 AM   #2
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Your question makes sense. It is the recipe instructions that don't make sense. Almost all of NBs instructions say to rack to a secondary for two weeks then go to the next step. Next step is either dry hopping, bottling, or etc.
Instructions don't even mention checking the specific gravity for completion of the fermentation before racking.

You can dry hop as soon as your rack to the secondary. Fermentation should be complete though so CO2 is no longer being produced. CO2 can scrub some of the aroma from the dry hopping. I am not sure if the amount is significant enough to be noticeable.

Some brewers are dry hopping in the primary also.

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Old 08-14-2014, 05:56 AM   #3
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Originally Posted by flars View Post
[...]Some brewers are dry hopping in the primary also.
Or perhaps more to the point, "instead".

This gets kicked around a lot on HBT, but one more kick won't hurt

I used to "secondary" every batch, but now the only brews I bother racking are stouts or recipes that involve fruit. Everything else gets dry-hopped in the primary fermenter once attenuation has flat-lined, up to five days, then cold-crashed before kegging. My palette never noticed the change...

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Old 08-14-2014, 01:37 PM   #4
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I would dry hop right away as you rack to secondary and dry hop for two weeks. For IPAs I've usually seen 2 scheduled dry hops: one as you rack and then another with 5-7 days left in secondary. I would dry hop for no less than 12 days.

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Old 08-14-2014, 01:48 PM   #5
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I am kegging an IPA today.

One of the things about IPAs is that they are best with great hops aroma and 'nose'. Since dryhopping flavor and aroma dissipates fast, and it is most effective when done for a shorter time (like 3-5 days even), dryhopping should be the last thing you do before bottling.

The IPA I'm kegging today was dryhopped on Monday. That makes it just a tad over three days that the beer has been on the dryhops.

Another thing is that yeast interferes with dryhop oils, especially a highly flocculant yeast. What that means is if you dryhop a beer that isn't clear, when things (like yeast) fall out to the bottom when the beer does clear, it 'pulls' the hops oils along with it. That means that the dryhopping is less effective.

For the best dryhops flavor and aroma, do it only on clear beer and only for a few days (maybe 7 days as a max), and just before packaging.

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