dry hopping

Hi everyone, I just started brewing and i brewed my first Imperial NEIPA. The beer was super good when it came out of the fermenter with a ton of hoppy flavour. After I bottled up with some priming sugar (dextrose), i feel like all the hoppy flavours went away. It is now more on the bitter...

I've read numerous descriptions/accounts of grassy or vegetal flavors being noted in beer where dry hop additions were made and then left for extended lengths of time. Was wondering about anyones direct experience with this and the dry hopping schedule/conditions from which it resulted. I...

Hi folks, I want to kick my dry-hopping up a notch. I've been putting hops in a lingerie bag, and letting them sit in a secondary fermenter, or a serving keg, for 5 days. This works, but not great, because the hops just steep. I'll bet the Sierra Nevada "torpedo" method would work much...

It just occured to me that CO2 extraction is one of the methods to obtaining hop extract, and that in the keg, we've got precisely more CO2, more pressure, and an air-tight seal compared to in a carboy. But I don't have enough brewing experience to know if it makes a difference. So what fo you...

I'm planning on doing a SMaSH with some Challenger hops and Pilsner Malt. (It's essentially a clone of Double Mountain's Vaporizer IPA.) Since it's going to be a rather hoppy beer so I decided on doing a bunch of late additions, but I figured I could also do some dry hopping with the...

I dry hopped in a carboy. And I planned to siphon out with a small muslin cloth (essentially a hop bag) over the end of my auto siphon into my bottling bucket. I ran into a major problem--which was that the resistance from the muslin bag overcame the seal inside the cylinder of the auto...

I've got an all-Centennial IPA that I'm planning to dry hop. I've previously racked to a secondary and dry hopped that way. But here's the thing. I'm not real worried about clarity--or an extra week in the primary... So the plan right now is to give it two weeks in the...

I brewed up an All-Amarillo IPA two-and-a-half weeks ago, and it was a total S#!T show; forgot to oxygenate, forgot to sanitize the lid, didn't have enough hops bags for all the additions, and ended up having to ferment the whole thing at 62F. Last weekend, I had a brew-mergency, and needed...

I am always curious how long different people dry hop, and if there is a significant difference in the final product. Does longer dry hopping extract more oils? Flavor? Or is there a time utilization point where longer exposure to the hops adds no more benefit?