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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dry hopping lager during secondary fermentation
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Old 07-22-2012, 10:10 AM   #1
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Default Dry hopping lager during secondary fermentation

I'm brewing a highly hopped up lager (I would call it an APL, but I only used 7 pounds light LME, so the ABV will probably be under 5%) with WYEAST 2007 Pilsen Lager yeast at 48-50 degrees in the primary. I plan to dry hop in the secondary, but I'm seeing a lot of people say you should only dry hop 2 weeks before bottling, however that is for an ale rather than a lager. I plan to dry hop immediately in the secondary, dropping the temperature down to 32 degrees over a week, then lagering for 4-6 weeks. That would have the hops in the secondary for 5-7 weeks. Does anyone see a problem with this, or this is a good idea for dry hopping a lager?

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Old 07-22-2012, 10:20 AM   #2
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Quote:
Originally Posted by ianmatth
I'm brewing a highly hopped up lager (I would call it an APL, but I only used 7 pounds light LME, so the ABV will probably be under 5%) with WYEAST 2007 Pilsen Lager yeast at 48-50 degrees in the primary. I plan to dry hop in the secondary, but I'm seeing a lot of people say you should only dry hop 2 weeks before bottling, however that is for an ale rather than a lager. I plan to dry hop immediately in the secondary, dropping the temperature down to 32 degrees over a week, then lagering for 4-6 weeks. That would have the hops in the secondary for 5-7 weeks. Does anyone see a problem with this, or this is a good idea for dry hopping a lager?
I've never dry hopped a lager but if you want to do it I will recommend to do it in the last two weeks. If you dryhooped now and leave the hops in you'll get grassier hop profile a little to harsh for a lager. If you dry hop now and remove the hop bag the hop aromas will fade a little. Just my two cents
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Old 09-09-2012, 06:12 PM   #3
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How did this turn out?

I had a lagered IPA the other day (cant remember the brewery) and it was outstanding.

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Old 09-27-2012, 07:08 AM   #4
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This is how it is currently turning out: http://www.homebrewtalk.com/f163/res...er-ale-347749/

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Old 09-27-2012, 05:37 PM   #5
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you can dry hop much longer at lower temps than you can at room/ale temps

it takes longer to extract the aroma from the hops at lagering temps - you probably won't experience off flavors at 5-7 weeks but you may go beyond the point of the most potent aroma

do you keg or bottle?

if you bottle you may want to dry hop 3-4 weeks before you bottle, if you keg, try adding dry hops to the secondary 3-4 weeks before you keg and then consider adding some more dry hops

i'm experimenting with an IPL right now

kegged just under 2 weeks ago after 2 weeks in primary - it's currently got 3oz of hops and i plan to transfer to a new keg in a week or 2 on top of another 3-4oz of hops and let that sit for another 1-2 weeks before I start drinking it

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Old 09-28-2012, 07:18 AM   #6
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I think I'll try dry hopping for 4 weeks since I plan to dry hop with US Goldings and it doesn't seem like that potent of a hop. Maybe I'll add some fruitier hops for the last 2 or 3 weeks.

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Old 12-18-2012, 05:31 AM   #7
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I finally started dry-hopping with an ounce of US Goldings. I plan to bottle in about 4 weeks, but will probably add a little bit of Citra, Simcoe, Centennial, and Cascade to the dry hop mix in another week or two.

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Old 12-18-2012, 11:18 AM   #8
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I did this with a noble pilsner...dry hopped almost two ounces of all the nobles...a little heavy on the saaz. I lagered for two months....brought it up, dry hopped for a week at room temp then dropped it back down over a week and left it there for a week. No grass taste and it came out well. Even 4 months later I could pick up the hop profile easily.

I used pellets and did take a slight hit in clarity. I would put them in the fridge for a few weeks and it helped.

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Old 12-19-2012, 07:39 AM   #9
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That actually makes a lot of sense. I already lagered the beer, so it shouldn't hurt to bring it back to 65 for a while. I went ahead and added 1/2 oz Cascade, 1/4 oz Citra, 1/8 oz Simcoe, and 1/8 oz Centennial, so now I have a total of 2 oz leaf hops in 3 gallons of beer. I'll let it sit out for a week, maybe slowly lower temp down to 58, put in fridge at 54 and drop down to 34 over a week, then let it sit for a week at 34 before bottling. That means I should have a finished APL with some nice fruity hop flavor in 4 weeks.

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Old 01-17-2013, 07:36 AM   #10
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I ended up letting my beer sit at 34 for two weeks. I just bottled it tonight.

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