Difference between dry hopping time

[Alf34]

I have always dry hopped towards the tail end of fermentation, when there is still some krausen and yeast activity, to avoid potencial oxidation down the road ( 5-6 points away from final gravity).

Now I have a pressure fermenter, so for the first time I can wait until the end of fermentation, then dry hop, and purge headspace with C02.

I am aware of the theory, waiting until the end means less yeast activity, less C02 produced so basically less scrubing of amaromatics.

I was wondering if any of you has really tried both methods and can really tell a diference, something noticeable.

Thanks for your thoughts!

 

[bailey mountain brewer]

Having a fermenter that can hold pressure is a big help, but you're still gonna want a way to deliver the hops to the fermenter oxygen free, ie hop bong or similar device. And closed transfers. This was what made the biggest difference for me. As for the difference, I get big hop aroma that lasts and the flavor and aroma both remain fresh for much longer in the keg. Congrats on the new equipment btw.

Cheers

 

[HM-2]

I've tried both quite extensively. I think the aromatic scrubbing element is relatively minor compared to the "limiting contact time" element. With big dry hops getting the beer off green matter on day 2 or 3 is the best weapon against vegetal off flavours and serious hop burn and being able to DH a few days after fermentation is complete makes this much easier than a DH during fermentation.

Both are minor compared to the benefits of being able to execute proper closed transfers, as per the above.