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Old 01-25-2008, 05:46 PM   #1
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Any guidelines or thoughts about how long to dry hop if dry hopping in secondary ?

I'm making another attempt at Flying Dog Classic Pale Ale, and I've had 3/4 oz Cascades in the secondary for about a week... What do you think about another 3/4 oz for one more week ?

Its pretty tasty already.

Think another week and another 3/4 oz will make any difference ?

 
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Old 01-25-2008, 06:39 PM   #2
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If its already tasty, I'd just wait until these hops settle and bottle it.
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Old 01-25-2008, 06:43 PM   #3
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A week is about right. I've found that using a different hop for "seconds" works better than more of the same.
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Old 01-25-2008, 07:26 PM   #4
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i have a question on this topic...
i have never dry hopped, but i would like to try. how, exactly, does it affect the beer? does it affect flavor? does it affect aroma? does it affect both? if so, what should i expect?
thanks.
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Old 01-25-2008, 07:59 PM   #5
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Well, this is my first time doing dry hopping, but its my understanding that it most affects the flavor. The beer already had a good aroma, so I'm kind of doubtful that there is room for any more aroma to be added, but what I'm hoping to achieve is some nice citrusy hop flavor in the beer.

Thats my general impression of what to expect just based on my reading and research, I hope I'm not mistaken.

 
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Old 01-25-2008, 08:25 PM   #6
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What I've read is flavor is more of a half-way through the boil addition (between bittering and aroma). Dry hopping is supposed to be all aroma...but I suspect some of this is semantics since what we call "flavor" is mainly olfactory anyway.

The first pale ale we made smelled great...the first one we dry-hopped smelled (and tasted) AMAZING!

 
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Old 01-25-2008, 09:19 PM   #7
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Thanks for clearing that up, thats interesting to know.

 
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Old 01-25-2008, 09:27 PM   #8
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Save your hops. 1 week is sufficient. Most crafts use 5-7 days for dry hopping.

Dry hopping adds such a nice intense aroma to the beer, that it really does come accross as "flavor'.

Dry hopping gives you the very sought after "whoosh" of hops characteristics, without any bitterness.

 
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Old 01-25-2008, 09:30 PM   #9
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It is all aroma, but it's like BierMuncher said, so intense that it adds to the flavor perception. It's also nothing but fresh hop aroma, too, which doesn't come across even in a flameout addition.


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Old 01-25-2008, 09:34 PM   #10
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Ah I see. Let me ask you guys a followup question then. Considering its all aroma, and all about Fresh hop aroma, I suppose it would make sense to use the freshest hops available for dry hopping, and if I have older hops like from last year, maybe prefer those for use in the boil ??

 
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