My recipe calls for starting the dry hopping at 3 days after brewing in order to allow biotransformation to take place. However, it doesn't say how long to leave the hops on. Do I pull them when I hit FG or leave them longer? Thanks.
Thanks! Yeah, it's the grassiness I'm trying to avoid. The recipe calls for just one round of dry hopping with 5 oz of hops added during active fermentation. I wonder if I should split that into two rounds or maybe do another 5 oz when I pull the first round. BTW dry hop combo is 2.5 oz Citra, 1.25 oz Amarillo, 1.25 oz Centennial.
My usual routine:
Brew Saturday, First dry hop Tuesday, second dry hop Friday, Cold crash next Tuesday, keg thursday.
I think I should start researching things before I do it. For some reason I like to do it then research of I did the right thing or not.
So, I brewed 10 gallons of a NEIPA last night and had noticeable fermentation this morning.
I have only dry hopped on the secondary before but I wanted to see how this brew would taste with hops in the primary.I decided to add 3 oz of citra and 3 oz of mosaic hops to the fermenter. Does anybody know if this will destroy my brew? Will my tongue fall of if I drink it? Cheers!
I added some hops at hop stand too.
added at hopstand
Mosaic 2 oz
Galaxy 3 oz
Amarillo 3 oz
Citra 2 oz
added during primary at day 1
Mosaic 3 oz
Citra 3 oz
I wasn't planning on adding any after fermentation but I might need to. I usually do 7 to 10 days in the fermenter then cold crash in a keg. Should I added some more in the fermenter, post fermentation around day 7?
Dang!! That's almost my EXACT schedule! Produces some of the best smelling and tasting IPA's I've ever made. I've also switched to using cryo hops for all my late addition and dry hopping when I can find it. This most recent one I'm kegging tomorrow has cryo Mosaic and Citra and Amarillo Hop Hash. For my second dry hop, I keg after 7 days and add the dry hops to my stainless dry hopper tube. Then I can purge the O2 and ferment under a little pressure for the last few days. Then I drop it into my keezer, force carb, and just leave the hops in there until the keg kicks...which is generally less than a month for a NEIPA.My usual routine:
Brew Saturday, First dry hop Tuesday, second dry hop Friday, Cold crash next Tuesday, keg thursday.
I've gotten excellent results with this, so I have no plans to change. I have friends who have access to a steady stream of NEIPA's (mostly Trillium, Treehouse and Hill Farmstead) along with the local Toppling Goliath stuff. They've given me great reviews on my NEIPA's so far so it must be working pretty well.
I have to say I don't agree with this at all from my experience. Personally I've found I can't keg hop for more than about 48hrs before I get an unpleasant vegetal taste, whereas something about active ferment hop additions seem to be fine left in for a week or more with none of the ming (although I agree that longer normal warm additions have the same grassyness). Also I find the risk of o2 for the second addition to be too much in an neipa. Even minute amounts of oxygen will spoil a hop saturated high unmalted wheat beer.Dryhopping in the keg will not give the same grassy flavours, as the temperature in the keg is very, very low, thus the extraction of the oils is slower.
Dry hopping aggresively at room temperature and leaving it there for more than 7 days, could give harsh, grassy flavours.
I have heard people dry hopping for 14 days and tried it myself with an IPA. I had to wait 45 days for the beer to mellow out.
I only dry hop for 3 to 5 days and get really beautiful results.
For NEIPA, the first dry hop needs to be added 3-4 days into fermentation and left there for 5 days. Remove the hops and dry hop again on day 14-15 for another 3-5 days. ( this charge should be much greater than the one added during fermentation )
I have to say I don't agree with this at all from my experience. Personally I've found I can't keg hop for more than about 48hrs before I get an unpleasant vegetal taste, whereas something about active ferment hop additions seem to be fine left in for a week or more with none of the ming (although I agree that longer normal warm additions have the same grassyness). Also I find the risk of o2 for the second addition to be too much in an neipa. Even minute amounts of oxygen will spoil a hop saturated high unmalted wheat beer.
My schedule would be a big charge around 48hrs and a bigger charge at day 4 or so, then into liquid purged kegs at around 2 weeks.
In not saying what you are doing isn't making great beer of course, just offering my experiences. My distaste for keg hop beyond 48 hrs does seem to put me in the minority I admit, but I stand by it.
Dryhopping in the keg will not give the same grassy flavours, as the temperature in the keg is very, very low, thus the extraction of the oils is slower.
Dry hopping aggresively at room temperature and leaving it there for more than 7 days, could give harsh, grassy flavours.
I have heard people dry hopping for 14 days and tried it myself with an IPA. I had to wait 45 days for the beer to mellow out.
I only dry hop for 3 to 5 days and get really beautiful results.
For NEIPA, the first dry hop needs to be added 3-4 days into fermentation and left there for 5 days. Remove the hops and dry hop again on day 14-15 for another 3-5 days. ( this charge should be much greater than the one added during fermentation )
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