2 different hops for dry hopping question

[allentwnguy]

If you use two different hops to dry hop is there any advantage to dry hopping separately? I usually just put the two together and suspend them in the corny for 4 days.... done. Say I'm using Centennial and Chinook. I realize that using more of one will bring that particular aroma forward. But if I used the same amount and dry hopped with Centennial first for 5 days then with Chinook for 5 days would the pine.grapefruit of the Chinook be more forward than the floral/citrus of Centennial?

 

[bobeer]

it's a good question... I have read more and more about people racking off of one dry hop and dry hopping with another combo. I'm sure it does something but I'm not sure; will be interesting to see what others say.

 

[allentwnguy]

I guess there isn't to much experience on this "double" dry hop technique out there.

 

[Singletrack]

While the great minds of HBT are working on this one, they may as well explain why it makes sense to double dry hop with the same hops. Say, 4 days with 2 oz each of Citra and Amarillo, then remove them and repeat with 2 oz each of Citra and Amarillo for another 4 days.

Is that somehow different than just using 4 oz each for 4 to 8 days?

 

[jimboj79]

Hello. Read your post and since I've wondered the same thing, did some googling. Some interesting info on the subject here:

http://homebrew.stackexchange.com/q...f-dry-hopping-in-intervals-multiple-additions

Hope you find it useful.

 

[allentwnguy]

Thanks for the link Jimboj.

What I’ve gleaned from reading…

Leaving hops in for extended periods of time can give a grassiness to the beer… I have never left dry hops in for more than 7 days and after the first few times 5 days became my maximum, feeling that I got the most out of the hops by then.

“As far as I understand, leaving hops in for a short time gives aroma, a medium time gives fruit and a long time gives vegetal/grass flavours.” Said one post

Brewers wanting a big fresh hop aroma are “stack” dry hopping by replacing the hops with a fresh batch of hops after a certain set dry hop time.
One guy did an IPA with Rye and did a test with two dry hop schedules:
1. 1.5 ounces of hops for 4 days, 1.5 ounces of hops for 4 days
2. 3 ounces of hops for 4 days.
He found dry hop test 1 to be significantly more aromatic.

The initial query was because I just did a double IPA coming in a 1.084 with a ton of bitterness (97 ibu) and there is always a lack of hop aroma without dry hopping. With this big of a beer I wanted to punch up the hop aroma. Bottom line I’m giving this a try. The beer is kegged with 2 oz of hops now for 5 days and after that I’m pulling and replacing with another 2oz. Let’s see…