Dry Hop flavor/aroma absorption rate?

[zacster]

I'm currently dry-hopping my IPA, using 2oz of Citra pellets in a 5 gallon batch. My question is about how long it really takes, and what kind of cycle does it go through?

Is most of it absorbed in the first day? Second Day? Is is an even rate over the first X days, and then fades off?

Generally I leave it for 2 weeks, but I was just wondering if it really only needs a few days. I'm not in a great rush either, just curious.

 

[day_trippr]

I'm recalling an article relating commercial practices and the dry hop period (assuming they didn't use something analogous to a Randall) was quite short, claiming most of the hoppy "punch" is obtained in a mere 24 hours.

That said, I routinely go 4 to 5 days at ~68°F before cold-crashing and kegging...

Cheers!

 

[CamG]

I just did my first dry hop, so I am not the best person to answer your question but can share my experience.

I put 2oz if citra in 5g and let it sit for 5 days and then into the keg.
My first pour had a big Hop taste. After about a week I would say its a mild taste
In my opinion the hop flavor goes into the beer as fast as it comes out.

"hop" it works out for you....

Cam

 

[joshesmusica]

Man, I wouldn't be surprised if by two weeks you're getting a little bit "too much." As in at that point, many people report having some very grassy flavors. I believe the typical dry hop time is 3-7 days.

I personally wouldn't go over that 7 day mark.

 

[zacster]

Hmmm. Maybe I'll keg it later today then. It's been 4 days and I won't be home over the weekend to do it. The beer has cleared up nicely too because I got an inadvertent cold crash when I put the hops in. The temps outside went down below zero F, and my house doesn't handle extreme cold very well and the stick on thermometer said 50 on the carboy. No wonder my feet have been cold!

 

[Queequeg]

3 days is plenty at room temp. If the hops are agitated then it can take less than 24 hours