10 Tips To Optimize Dry Hop Aroma

[ScrewyBrewer]

There's at least four ways to add hop aroma late boil kettle, whirlpool or knockout, fermentor dry hops and keg dry hop so why not just go ahead and use all of the methods. Ultimately your taste buds will be the deciding factor but upping the amount of hops used while increasing their contact time with the beer has given me great results.

 

[beernutz]

Great article. Minor nit: in the second sentence of #3, should the first word be On instead of One?

 

[masonsjax]

Good write-up, thanks!
A few years back I stumbled on the fact that higher dry hop temperatures resulted in much better aroma. I dry hop at 70F now and get massive aroma from fewer hops.

 

[kaz4121]

@beernutzyes good catch. Looks like I need to pay closer attention

 

[Roadie]

When you say 1.5 oz per gallon is that 1 oz. for dry hop #1 followed by .5 oz per gallon for dry hop #2?

 

[TimBrewz]

Good job! Interesting stuff, thanks for doing the work for me!

 

[kaisetti]

Great article. Thanks for the write-up.

 

[ArizonaGoalie]

Excellent article - great job and thanks.

 

[kaz4121]

@Roadie I do 1.5oz/gal total, but split into two additions. For example, for a 5 gallon batch, I will dry hop 7.5oz total, 3.75oz for dry hop #1 and 3.75oz for dry hop #2 (it's easier math for me that way). You can do however you wish though!

 

[Puddlethumper]

Good read. You have filled in some gaps in my knowledge of the subject. As with many articles here on HBT yours has provided important information that will ultimately help many of us make better beer. Thanks!

 

[mintyice]

@DeMerchant I found my dry hop aroma to go down a ton when kept in a hop sack.

 

[Hujo]

For your chart - according to this article: https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques , Heady Topper uses "less than 4 oz" per 5 gal in a single addition.

 

[samandbekah]

Great article indeed. One question for all of you whirlpoolers that this article doesn't touch - what temperature are you whirlpooling at?
For those of you who primarily do this... I've always tried to get down to about 180 and then whirlpool for about 20 minutes... after reading some of your results, I think I am going to extend the whirlpool for much longer. I have read that the Alchemist whirlpools at approximately 180 and this can be an ideal temperature for extraction.
Another option if using whole leaf hops - add your flameout/whirlpool hops to your mashtun to serve as a giant hop back... Again, for using WHOLE CONE/LEAF hops here... if so - same thing, use 180 degrees temperature and circulate the wort over the bed of hop cones... gets some great aroma results and also clears the wort a bit!