Dry Hopping Question

[RLinNH]

Is there such a thing as leaving the Beer in the Secondary to long when you dry hop? Just wondering as today I Bottled a Celebration Clone, and when I moved the Carboy to the counter, I noticed that the air lock bubbled twice, after I moved it. I was told by the LHBS that I should be bottling this recipe about 6-7 days after it is in the secondary due to his fact that if i was to wait longer that it might add a grassy flavor to the beer. Now I am worried that the beer was not finished fermenting and I will have some exploding beer bottles. Although, I could have just mixed the yeast up a bit and got it to act out during movement. What are your thoughts?

Personally, I like to give a beer at the very least, 2 1/2 weeks in the secondary. More like 3-4 weeks just to make sure that the yeast is done doing it's thing and also to help with the clarity of the beer. Thoughts?

 

[Lounge Lizard]

If there were no bubbles before, the new bubbles are probably just CO2 coming out of solution, since you jiggled the carboy around moving it.

As far as the grassy taste, I have heard the same thing about dry hopping too long. Then today, I read where Janx says he has never had a problem with a grassy taste even after a month or so.

For what it's worth, I had my SNPA clone in the secondary for three weeks, along with a half ounce of Cascade hops. It doesn't taste grassy, but I could do with a little less citrusy taste.

Next time I will just add the dry hops the final week in the secondary....

 

[Brewsmith]

I agree with Lounge Lizzard. Moving it probably just koncked some CO2 out of solution. You're fine. You shouldn't have any problems with carbonation, or grassy flavors. I've dry hopped for 3 weeks with no problem.

 

[Robbw]

I've had the co2 release when moving my carboy the night before the transfer. Seems like no biggie.

Gonna dry hop in the secondary of an IPA this weekend. So the topic is very timely. Thanks again!