Racking onto dry hops in secondary , any benefit ?

I know its probably been discussed ad nauseum
Anyhow i did it today and took about an hour in all.
Not sure if it was worth the effort but it was good practice
if nothing else.
What say you ? Better hops flavor in the end or not ?

 

Compared to dry hopping in primary .

The extract instructions says better hop utilization by racking onto
the dry hops into the secondary as opposed to just dry hopping the primary.
I dunno, dumb newbee .

 

What style of beer? Hops? Hop amounts?


I've done both with ales and there didnt appear to be much of a difference but im sure depends on the above factors.

 

IPA, probably 3 0z of different dry hops after primary fermentation.
Don't have all the details in front of me at the moment.
The other option was to just dump them into the primary after 7-10 days.

 

"Primary" in those instructions likely refers to dumping the hops in with the yeast - or close enough that CO2 is being rapidly emitted during the throes of early fermentation. The "scrubbing" effect of CO2 bubbling is real enough that vintners use it to remove sulfurous characters, so one can expect evolving CO2 to carry out hop characters as well.

In other words, once the beer has reached final gravity, it really doesn't matter if you rack it to another vessel to dry hop or just dump the same hops in the primary fermenter. Utilization at that point will be the same - with the advantage of dry hopping in the primary fermenter to be easier to do and one fewer opportunity for oxygen exposure...

Cheers!

 

I always dry hop in the primary now. I get plenty of aroma without the extra work and possible contamination issues. Im throwing in some primary dry hops before work tomorrow morning.


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Not to hijack the thread, at least not too much, but it is a related question. Do you:
A: dry hop and then cold crash?
B: cold crash and then dry hop while maintaining the cold temp?
C: cold crash and then dry hop but return temperatures to a higher level?

I have dry hopped and then cold crashed about 3 days before I planned to bottle. But I have been reading that the yeast might carry some of the oils from the hops to the bottom with them. On the other hand most extract reactions work better warmer so I was afraid that trying to dry hop cold might have very poor utilization. And the cold crash and warm back up to dry hop just takes more time.

 

I dry hop all my pales/IPAs in a secondary. I throw the pellets into the secondary and rack on top of them at room temp. I let the soak for 5 days, cold crash for 24 hours, add gelatin, wait another 24 hours and keg. I've had great aroma from this. I secondary ALL my pales and IPAs, that is an endless discussion but it's my personal preference.