Another Dry Hopping Question

johnsonbrew · Feb 4, 2012

I am wondering what peoples opinions are about their dry hopping practices. How long should the beer be exposed to the hops, I have seen things from 4 days to 2 weeks. What is the optimum time period to dry hop in order to get maximum flavor and aroma.

BradleyBrew · Feb 4, 2012

you just have to dry hop and taste the beer as it progresses. Thats really the only way. I dont like to go more then a week but some people like to go longer. I would say start at 3 or 4 days and go from there.

unionrdr · Feb 4, 2012

I like dry hopping for 1 week,seems to be the best for aroma to my senses without getting grassy or overpowering. & I use hop sacks in primary as well for dry hopping.

Stevo2569 · Feb 4, 2012

Depends on how fast you'll drink it IMO. It will fade with time. A week after I keg the aroma drops 10-20%.

unionrdr · Feb 4, 2012

Mine are at their best in 4-5 weeks. But the aroma starts degrading after that,albeit slowly.

NordeastBrewer77 · Feb 4, 2012

i like to dry hop my beers for 5-7 days, maybe ten days max for a beer like IPA which i want explosive hops aroma from. i've noticed if i'm dry hopping at room temps (~68) that a week is plenty of contact time most of the time.

johnsonbrew · Feb 5, 2012

Why would kegging lend itself to loosing aroma while in a contained pressurized vessle and not bottle?
I keg my stuff too, but have not had the experience to really discover any changes, except that as it conditions in the keg it mellows and gets better.......or maybe I am just looking forward to it more

unionrdr · Feb 5, 2012

Well,you have to realize that the aroma/flavor compounds are breaking down,not off gassing.

Another Dry Hopping Question

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Another Dry Hopping Question

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