At what stage should i dry hop

[lovebrewin]

I have a brew on its been in the fermenter for 2 weeks and I am planning on leaving it there for another 4 days then cold crashing it and kegging! I have dry hopped it twice at the end of the first week and at the end of the second week
My question is should I have dry hopped it towards the end more or will the aroma still hang around

 

[uxo]

I don't have the ability to keg but, I would've dry hopped in the keg.
I'm just getting into dry hopping 3-4 days before bottling. I don't use a secondary so I'm going to hop sack in primary.
I guess you can still throw a few hops in the keg.

 

[LLBeanJ]

I dry hop in the keg with a fine mesh bag suspended with unwaxed, unflavored dental floss. Since the time between kegging and tapping could be several weeks due to my pipeline, I wait until I think I'm about a week out from tapping and then add the hops. After a week, I pull the bag and, hopefully, I have a free tap and can toss it in the kegerator to carb up.

 

[GSul]

This depends on the amount of time you want your beer to be "on" the hops. If it is only hopped for a couple of days, the aroma (and flavor) will not be as pronounced if it had been a week or two. This also has to do with mellowing and melding of flavors in your brew. The more time, the more cohesive of a profile it will have (may have used that term incorrectly). This is all at the brewer's discretion, of course!

Cheers,

 

[mike_in_ak]

I would definitely dry hop at the dry-hopping stage.

Not before or after though. Precision is definitely
Important.

 

[lovebrewin]

I would definitely dry hop at the dry-hopping stage.

Not before or after though. Precision is definitely
Important.

You idiot!

 

[winvarin]

I would definitely dry hop at the dry-hopping stage.

Not before or after though. Precision is definitely
Important.

I LOLed

Good stuff