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victorbmellow · 11-13-2012, 01:55 AM

What are the effects of dry hopping longer than planned?
I have a recipe where I planned on dry hopping for 5 days, but it ended up dry hopping for 8.
Can you go too long? I've seen recipes that dry hop for 10 days.

annasdadhockey · 11-13-2012, 01:56 AM

Usually you will get some grassy, vegetal type flavors after 14 days or so. You should be fine with an 8 day DH,

phatspade · 11-13-2012, 02:09 AM

Quick answer is that you'll be fine. You'll have just a very Tad bit more aroma in the beer. I believe the British brewers that shipped beers to the east India trading Co had their ales dry hopped for months and ipa's were known to cellar for years. So it may be possible to dry hop safely for a very long time.

homebrewdad · 11-13-2012, 02:30 AM

Have to agree with annasdadhockey here. After two weeks or so, you run risks of grassy type flavors. This may or may not be a flaw for you.

**45_70sharps** · 11-13-2012, 04:44 AM

My younger brother had some beer that had lots of hops in it that he sort of forgot about for about six months!
It was actually very good when he finally got it into bottles.

I would say that it depends on the hops and what you like.
In my brothers case, I would think that if there were any ill effects from the long term hopping time mellowed it out.

bja · 11-13-2012, 04:48 PM

Quote:

Originally Posted by annasdadhockey

Usually you will get some grassy, vegetal type flavors after 14 days or so.

Quote:

Originally Posted by homebrewdad

Have to agree with annasdadhockey here. After two weeks or so, you run risks of grassy type flavors.

This is not true. I dry hop in the keg and leave it in there until it's empty, sometimes up to 6 weeks and never had any "grassy, vegetal" flavors.

TyTanium · 11-13-2012, 04:54 PM

Quote:

Originally Posted by bja

This is not true. I dry hop in the keg and leave it in there until it's empty, sometimes up to 6 weeks and never had any "grassy, vegetal" flavors.

+1 I think the grassy thing is a myth, at least pertaining to time. I've seen some data suggest temperature may be more correlated, but nothing conclusive, IMO.

I've gotten grassy/vegetal from squeezing my dry hop bag though, a number of times. Beer tastes like you have an entire hop cone in your mouth.

bja · 11-13-2012, 05:07 PM

Quote:

Originally Posted by TyTanium

+1 I think the grassy thing is a myth,

It is, and people keep repeating it without having any personal experience.

**Golddiggie** · 11-13-2012, 05:16 PM

When I dry hopped in fermenter, I usually went about a week. Good results, but faded pretty fast (2oz and 3oz were tried). Since kegging I've simply been adding a nylon bag o' hops to the keg before it goes into the brew fridge for chilling and serving (when I want a dry hop addition). I leave the bag of hops in the keg for the duration, so it could be in there for 6-8 weeks. Keep in mind, this is at about 40F after the first 24 hours (time to chill it in the past).

So, if you're kegging, I would simply add the whole hops (or pellet hops) in a [sanitized] nylon hop bag to the keg right before you put it in to chill and carbonate. I would also go with the slow forced carbonation method (2-3 weeks at temperature and pressure) with this. That will give the dry hop addition the time needed to fully get into the brew.

duboman · 11-13-2012, 05:19 PM

Quote:

Originally Posted by bja

It is, and people keep repeating it without having any personal experience.

Not necessarily, IMO it comes down to the hops used, duration of time and taste threshold of the drinker.

I prefer beers that are hopped for 5-7 days. I've had beers hopped for 14 days with certain hops that impart grassy, vegetal flavor but others with different hops that are delicious. I do believe it can become a concern that is worth noting