Hey everyone, My buddy and I brewed our first IPA and were wondering about dry hopping. The question may sound stupid but I havnt heard much about this.
The question is:
I have read that for optimal hop aroma and whatnot during the dry hop use 2-3oz. of hops anywhere from 3-5 days before bottling. One of the techniques I have seen brewers do is dry hop when racking to secondary by putting leaf hops in the carboy and siphoning on top. Here is the thing, if you want to dry hop the last 3-5 days how is it they are just then racking to secondary? Do they just wait 1-2 weeks in primary and then when they transfer to secondary dry hop for the whole secondary or do they transfer twice, once for actual secondary and then again for the dry hop technique? I have heard that if you leave hops in for whole secondary the hops wont have as fresh of aroma and can also have a grassy note to them. I am anxious to know what you guys think. Thanks
The question is:
I have read that for optimal hop aroma and whatnot during the dry hop use 2-3oz. of hops anywhere from 3-5 days before bottling. One of the techniques I have seen brewers do is dry hop when racking to secondary by putting leaf hops in the carboy and siphoning on top. Here is the thing, if you want to dry hop the last 3-5 days how is it they are just then racking to secondary? Do they just wait 1-2 weeks in primary and then when they transfer to secondary dry hop for the whole secondary or do they transfer twice, once for actual secondary and then again for the dry hop technique? I have heard that if you leave hops in for whole secondary the hops wont have as fresh of aroma and can also have a grassy note to them. I am anxious to know what you guys think. Thanks