I brewed two IPA's using the English method for lautering. One was a 3% simcoe SMASH and the other a 6% Cascade SMASH. When I went to rack the beer from the secondary, it seemed like I just wasn't getting enough flavor from the hops. I used 1 oz to dry hop for each. I've seen some people say not longer than 7 days, but I left the simcoe in for about 3 weeks, and the cascade for 2, since the simcoe finished fermenting sooner. Anyone have an comments? Should I increase my dry hopping regimen?
Dry Hopping too long?
- Thread starter ahwinney
- Start date
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There are scientific studies of dry hopping effects that show that most of the extraction of desirable hop character occurs in about 24 hours contact time. I know that Firestone Walker limits their dry hop contact time to about 3 days, max.
If you want more hop character, its not about contact time, its about the quantity of hops added.
If you want more hop character, its not about contact time, its about the quantity of hops added.
rideincircles
Well-Known Member
The time I dry hopped for 3 weeks, the flavors came out grassy from centennial. I would not go over 2 weeks for dry hopping.
If you want more dry hop flavor, do a staggered addition of 5 days each or less. When in doubt, add more hops. Time does not help flavor extraction.
If you want more dry hop flavor, do a staggered addition of 5 days each or less. When in doubt, add more hops. Time does not help flavor extraction.
