Dry hopping question

[MChopz]

So I'm planning on dry hopping my beer in a couple days and was planning on using pellets. When my fermentation is complete and the airlock is no longer bubbling, do I just dump the pellets in the carboy and put the cap back on? Should I be worried about oxygen getting into the carboy when I open it up for dryhopping, since the the beer is no longer fermenting and pushing oxygen out through the airlock?

I'm dry hopping in the primary for a week

Thanks!

 

[BrewinBromanite]

Wouldn't worry at all. That's what most people do. I dry hop with pellet hops. Typically added after 3-4 weeks of fermentation, thrown right into primary for 5-7 days, then bottle. Works great. Don't stress over oxygenation. Not going to affect anything in the short time it takes to add hops and close the fermenter back up. (I do sanitize the packet of hops - give a brief dip in sanitizer solution, and also the scissors I use to cut open the packet.). That's about the extent of the process for me with absolutely no issues. Cheers!

 

[RainyDay]

Just dump em in! 7-14 days in most common, I do 14. No bags. I do filter through a couple 1 gallon paint strainer bags (sanitized) when transferring to the bottling bucket. I also use gelatin 4 days before bottling to help as well.

 

[day_trippr]

I'd be very cautious about dry hopping for more than 7 days at fermentation temperature lest you end up with a grass bomb. I'd wager most brewers only dry hop in that temperature range for 5-6 days tops. I rarely push more than 5 days.

Also, there's no need to "sanitize" hops. They have their own built-in anti-bacterial compounds (which going back to the origins of beer was highly beneficial to the consumer)...

Cheers!

 

[Nuggethead]

I'd be very cautious about dry hopping for more than 7 days at fermentation temperature lest you end up with a grass bomb. I'd wager most brewers only dry hop in that temperature range for 5-6 days tops. I rarely push more than 5 days.

Also, there's no need to "sanitize" hops. They have their own built-in anti-bacterial compounds (which going back to the origins of beer was highly beneficial to the consumer)...

Cheers!

I agree with day trippr. 5 to 7 days at fermentation temps (68f or so). I only dry hop longer (14 days or longer) if dry hopping at cold storage temps. The warmer temps do tend to cause grassy notes at longer intervals.

 

[MChopz]

Thanks for the advice guys. I had another question about dry hopping and final gravity. I'm brewing an American pale ale and am predicting a final gravity of around 1.010, but my efficiency was a little off so it may end up 1.008-1.009. I've heard that dry hopping doesn't always fit well with low gravity beers, so would this gravity be too low, is it fine, or should I maybe use less hops when dry hopping?

Thanks

 

[BrewinBromanite]

You'd need to give us the original gravity, along with the final gravity, to better answer part of your question. But I wouldn't worry too much. I'd just go with your plan on dry hopping. If it ends up with too much much hop aroma/flavor for your tastes, then back off dry hopping next time, or leave it with just the late hops in the boil. I don't think you'll go wrong, though. A few gravity points off won't make a whole lot of difference.

 

[nukebrewer]

Thanks for the advice guys. I had another question about dry hopping and final gravity. I'm brewing an American pale ale and am predicting a final gravity of around 1.010, but my efficiency was a little off so it may end up 1.008-1.009. I've heard that dry hopping doesn't always fit well with low gravity beers, so would this gravity be too low, is it fine, or should I maybe use less hops when dry hopping?

Thanks

When people say "low gravity beer," they are referring to the OG, not the FG. To answer your question, I don't know. I've never brewed a beer under 1.060 on purpose and those accidental low grav beers were never dry hopped, mostly because it wasn't a hoppy style to begin with. As long as you kept the dry hop addition proportional to the gravity of the beer, I would imagine dry hopping would be fine in a low gravity beer.

 

[FB12]

I make a couple different pale ales, both around 1.050 give or take, and dry hop with at least 2 oz. (for 5.5 gal. batch). Wouldn't have it any other way!! Gotta love the hop! :rockin: