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Old 02-10-2009, 05:46 PM   #1
ohill1981
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Default When to Dry hop.....

I was planning on brewing an Oregon IPA today and it requires dry hopping. I was curious if it mattered when i decided to add the hops? Would adding the hops after two weeks in a primary be to long of a wait? My instructions say after most of the fermentation is complete to then add the hops. Leading me to believe i might need to add them sooner than two weeks... Any reasons not to add the dry hops after two weeks in a primary? I would be moving it into a glass carboy for the other two weeks.

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Old 02-10-2009, 05:53 PM   #2
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I dryhop my IPAs when the fermentation is complete based on hydrometer readings. I dryhop them in the primary for ~5 days and then keg.

Dryhopping after two weeks in the primary is fine as long as fermentation is complete (and it should be after two weeks). Better later than early.

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Old 02-10-2009, 05:56 PM   #3
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To retain as many of the aromatics from the dry-hopping, you want to add the hops once active fermentation is finished and you've reached terminal gravity; otherwise, the yeast and CO2 will scrub away what you tried to put in.

If there's one thing that homebrewers have the luxury of, it's time. I'm a proponent of a long (3-4 week) primary and eschewing the secondary completely, except when I'm dry-hopping. At a minimum, 10 days from pitching before even thinking about transferring to secondary. Verify this with your hydrometer, then rack the beer onto the hops in secondary. 5-7 days in contact with the dry-hop addition should be perfect.

Jason

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Old 02-10-2009, 05:57 PM   #4
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ok thanks for the response just wanted to find out before i went brewing today since my Carboy will not be empty for another two weeks.

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Old 02-10-2009, 06:24 PM   #5
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Quote:
Originally Posted by ohill1981 View Post
ok thanks for the response just wanted to find out before i went brewing today since my Carboy will not be empty for another two weeks.
Sounds like you need another carboy.
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Old 02-10-2009, 06:42 PM   #6
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I brewed an Amarillo SMaSH 1/3/09 and Friday (2/6/09) I popped in 1 oz of Amarillo.

Tonight I'm bottling.

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Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.

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Old 02-10-2009, 08:23 PM   #7
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i just bought the new carboy haha if i put anymore brew equipment in my room i will have no place to sleep!

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