dry hopping/ secondary ferm. question

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bergman1118

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Alright, so I have a batch of double IPA sitting in secondary dry-hopping (its been in 6 days). The recipe calls for 7-10 days of dry hopping, but i've noticed a lot of people talking about leaving their brew in secondary for 3 weeks or more. I know its probably not going to harm the beer leaving it in longer, but will 10 days be sufficient to get the goodness out of the hops?
 

Yooper

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Yes, the hops will have given up all of their goodness by then, anyway. I usually will dryhop for a 5-7 days or so. Too long can cause a "grassy" flavor, I've heard, but it's never happened to me yet.
 

TexLaw

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Also, you do not have to add the dry hops at the same time you rack to a secondary. You can wait until you are seven days or so out from bottling or kegging day and then add the hops. I just added some dry hops to a batch that has been in the secondary for a while. I'll let them sit in there for a week before I cold crash the batch for a couple days and then keg.


TL
 

beerthirty

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I toss them in the keg the last week of conditioning and leave tehm there untill the keg is empty. hops are in the beer for a total of 14-18 days. I never noticed a grassy taste and the flavors really seem to meld after 10. I do this mostly with IPAs maybe thats why I discern no grassy flavor.
 
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I've both dry hopped in secondary and in the keg. I prefer to dry hop in the keg in a little grain ball directly from secondary and then condition for 3 weeks or so before putting on tap. Like beerthirty I leave the hops in until the last beer has been poured.

To each his own
 

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