Dry hop facts and theories
Some things we know about dry hopping:
-Hop oils stick to yeast, so you want the beer to be as yeast free as possible
-Increased temperature means increased rate of extraction
-Many breweries bubble CO2 through their tanks from the bottom to rouse the hops up
-A lot of double IPAs call for multiple rounds of dry hopping
Some questions I have:
-Is it advisable to rouse the hops in our dry hop vessel? How often? Is the only risk oxidation and contamination? What if I purge the headspace with CO2?
-What's the benefit of multiple dry hop additions? If I add 2oz once, versus 1oz one day and 1oz another day, there's got to be a cross over point where they taste the same, right?
-What are some realistic time limits for grassiness? It seems like most people don't experience significant grassiness that they describe as a negative flavor until they dry hop for more than 14 days above 70*. Some people will say less, and some will report a month dry hopping is fine but 14 is probably average.
I love theories and discussions.