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Old 12-13-2010, 12:20 PM   #1
StarCityBrewMaster
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Curious how many of you feel that dry hopping is a must for pale ales and IPAs?

I tend to add additions at flameout in almost every ale brew I do but haven't done a whole lot of dry hop additions to this point. I wanted to make sure it wasn't a waste of $$$ and actually brings out some strong characteristics within the brew.

While on the topic what are your favorite hops to dry hop with?

Thank ya much!
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Old 12-13-2010, 12:49 PM   #2
stageseven
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The very first time I did my house pale ale, I did not have dry hopping in the recipe. It came out the same way I feel about most commercial pale ales - it was bland, flavorless, and boring. I would have given up on it there, but I somehow stumbled upon the info here that dry hopping a pale is pretty common. I gave it a shot with the same recipe, and it was TONS better. I used cascade, and it really brought out the hops in the aroma, which in turn amplified some of the citrus notes in the flavor. It went from being one of my least favorite beers to the one that I've re-brewed the most.

 
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Old 12-13-2010, 12:58 PM   #3
dave5155
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Dry hopping makes a big difference. It's worth it for sure. I like to use amarillo, simcoe and any of the C-hops.

 
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Old 12-13-2010, 01:01 PM   #4
Yooper
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I dry hop most of my APAs and IPAs. I use flame out additions, too. I use mostly simcoe/amarillo, cascade, and centennial for dryhopping. But I have one recipe that uses chinook, simcoe and cascade for dryhops.
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Old 12-13-2010, 01:31 PM   #5
StarCityBrewMaster
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Is there any rule of thumb on dry hopping?

In the few I've done I typically waited until the beer had fully fermented (11 days or so) and then transferred it to a secondary on top of 1 oz of hops for 10 days before bottling.

I have since read that some folks recommend dry hopping just a few days after fermentation has started and to do so in the primary. Leave the hops in for 3 days or so and then transfer to a secondary to clear.

Reason being that people were experiencing harsh fresh cut grassy notes when dry hopping for long periods of time near bottling.
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Old 12-13-2010, 01:46 PM   #6
broadbill
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I guess I'm on the other side of the coin in regards to dry-hopping my beer. I like big hop aroma/flavor as much as the next guy, but I think it gets overused these days....it seems like EVERY commericial beer ending in "ale" has some big hop nose in it.

I think it can be overwhelming at times, especially when the dry hop character is ALL you notice.

I just kegged a version of Jamil's "hoppiness is an IPA" recipe and I was very surprised to see.....no dry hops! I just put it on tap and its a really nice beer. I can detect the late additions instead of just getting blasted with that potent/one-sided dry hop aroma/flavor. It seems a bit more complex that the stardard IPA dry hop bomb you find these days...and its not a complex recipe!

JMHO...

 
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Old 12-13-2010, 01:54 PM   #7
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I will pass along the advice I received on this subject from a fellow homebrew club member:

Dry hop! Dry hop! Dry hop!

Good advice indeed.
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Old 12-13-2010, 01:55 PM   #8
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If I had to choose between dry hop addition or flame out addition I would choose dry hop (fortunately I don't and do both). I use at least 2 ounces of dry in every IPA and pale ale.

It adds more than just aroma. The flavor it provides is remarkable.

Spend 50-60 bucks on 5 or so pounds of your favorite hops and you're set for the year (or 6 months). You won't even think about throwing 2 ounces of dry hops when you've got a freezer full of hops
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Old 12-13-2010, 02:23 PM   #9
GetLooseontheGoose
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Dry hopping Gives a beer a great aroma and brings out the flavor of some of the hops you used. I have used it on Ipa's, apa's, cda's, and even a wiezen bock. I usually dry hop in when I transfer to my secondary. Using only fresh hops, I leave them in until either I keg or transfer to a third carboy.

 
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Old 12-13-2010, 02:58 PM   #10
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Agree with everyone else so far but I need to mention CITRA. Probably the best for tropical fruity aromas. I love it personally.

 
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