Do I dry hop on this? (Heavy krausen)

[El Nino]

So the recipe I'm following says to dry hop on day #5, but this is what I'm looking at. Do i stir or poke a hole in the krausen? Cause it looks thick enough to float my surfboard lol.

Also the fermentation seems to still be going pretty strong (2 bubbles / sec). Is there a higher risk for boil over adding hops now?

 

[jrgtr42]

NO, wait until the krausen falls before dry-hopping. You'll need at least that long for the yeast to finish their jobs before it's ready anyways. It never hurts to leave your beer in fermenters longer than the "instructions (guidelines)" call for.

 

[El Nino]

Gotcha, I'll wait. Yeast is going gangbusters lol (safale us-05 @ 62F)

 

[RM-MN]

Recipes are just a record of what someone else did. I typically leave my beers for 10 to 20 days, then dry hop. That allows time for the beer to get to final gravity and a lot of the yeast and trub to settle out before I add the hops. Leaving the hops for 5 to 10 days works for me.

 

[kh54s10]

I have seen some recipes that call for a dry hop addition while there is still some fermentation going, then another one a few days later. So I guess that method would add it through the krausen.

But in this case I would wait until it drops and FG is reached.

 

[CircaChris]

Wait for the fermentation to stop, or at least slow down. It is completely possible to dry hop in a muslin bag (or two) and then cold crash. When you cold crash all of the yeast should fall out of suspension and in a day or two the hop bag/s will also sink. I have gotten plenty of flavor from this technique.
Really though if the bags sit for a week or two dependent on the hop varietal the flavors you get may not be desirable (e.g. grassy). I usually only hop for 3-4 days max then transfer, in my case to a keg. In your case? Second fermenter?