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Old 07-26-2012, 01:45 AM   #1
Mar 2012
guadalajara, mexico
Posts: 144
Liked 1 Times on 1 Posts

I love the taste of dry hoped beers like stone ipa, is there a special trick for dry hoping?
Primary: Stone IPA
Secondary: Hefeweizen
Bottled: SNPA clone, Framboise ale

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Old 07-26-2012, 01:55 AM   #2
/bɪər nɜrd/
MalFet's Avatar
May 2010
NYC / Kathmandu
Posts: 8,632
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Never try to dry hop with your girlfriend's pet cat.
"Be excellent to each other." -Benjamin Franklin

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Old 07-26-2012, 02:00 AM   #3
FATC1TY's Avatar
May 2012
Atlanta Area, GA
Posts: 1,615
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No real special trick.

Pick your poison.. Pick a hop you like and that will work really well with your recipe.

Add it after fermentation is complete. If you do it before, you'll end up fermenting off the aroma that you are putting in there when you dry hop. Use whole cone or pellets, whichever you can get ahold of. Whole cone will soak up a bit of your beer, so there will be a slightly loss in volume. Also, if you are kegging, you can put it in your keg and serve from the keg to keep that dry hop in there and have it throughout the keg.

Grab an ounce or two for a 5 gallon batch and have at it.

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Old 07-26-2012, 02:00 AM   #4
May 2012
Raleigh, NC
Posts: 2,276
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No trick. Just add hops to the fermented beer. Some people think putting them in a hop bag makes transfers less challenging, but many just toss them in.

A good dry hop rate for an IPA is about 3oz per 5 gallons. A typical schedule would be to ferment 2-3 weeks and then dry hop for a week before packaging.

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Old 07-26-2012, 02:01 AM   #5
Dec 2011
Granger, IN
Posts: 384
Liked 35 Times on 31 Posts

No trick, just put hops in your beer.

I like to put the hops in mesh bags (it's easier to take them out) and then add them to the primary or secondary fermenter for 7-10 days. On my current beer, I'm going to try dry hoping directly in the keg.

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