Most people are dry hopping for aroma. The best place to do it is at the 2ndary after its off the yeast from the primary. Usually people stuff the 2ndary with hops then rack the beer over on top of the hops.NewAGBrewer said:Can someone explain to me why dry hopping is always done in the secondary fermenter, or after a week? What would be the problem with dry hopping in the primary?