Synovia
Well-Known Member
I second this. When I dry hop, I do it in the keg, and the hops don't come out untill the beer is done.
Three week dry hop?
- Thread starter kevind
- Start date
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I second this. When I dry hop, I do it in the keg, and the hops don't come out untill the beer is done.
I've been doing the same using SS mesh tea balls. I haven't noticed any grassy flavors.
oldschool
Well-Known Member
If you guys don't notice grassy odors or flavors, then more power to ya. I wish i couldn't detect it, but i can.
Ryno
Well-Known Member
I leave them in also until the keg is gone also. I do however suspend the hop bag midway so technically it is on the beer half way through. I would not be afraid to have it on the bottom of the keg. I've never noticed any off flavors.
Same here. If I leave it on the hops for 2 weeks @ room temp, I can taste the vegetal flavors. Temperature is def a factor in this though.
oldschool
Well-Known Member
I would like to build a hopback to help reduce the need to dryhop. But it's a little different aroma though
studmonk3y
Well-Known Member
I made an Amarillo SMaSH and didn't get around to bottling it for about 2 months after dry hopping. I noticed vegetal flavors for the first few weeks but after a little aging it went away and was a very nice brew.
