Dry hopping utilization.

[randallP313]

Was curious. How long does it typically take for the effect of dry hopping to show it's maximum flavor/aroma? The OG is 1.064, the yeast is us-05, and the dry hops are 2oz Ahtanum, .5 oz Glacier. Part of my curiosity is due to the fact that I want a fairly strong dry hop. Thanks.

 

[voltin]

I wouldn't push dry hops more than about 1.5 weeks, 2 weeks top. After that you will start to pull grassy aroma and flavors. 2.5oz of hops will give you plenty hop aroma.

 

[randallP313]

Cool, only been 4 days since I added the hops. Was checking the progress of it's fermentation and like any curious brewer I tasted the sample before drain pour. Debating on another small addition.

 

[PJM]

You should normally not dry hop until the fermentation is complete. You will likely lose some aroma through the bubbling airlock.

 

[logdrum]

You should normally not dry hop until the fermentation is complete. You will likely lose some aroma through the bubbling airlock.

True, but a bit of "scrubbing" will drive any residual O2 off of the hops.

 

[Yooper]

I am finding that I really love the dryhopping flavor when I dryhop 5 days before packaging. It seems like I get maximum aroma from that length of time. I wait until fermentation is finished, and the beer is clear (to avoid interaction with the yeast) and then dryhop right in the fermenter. I've done maybe 30 batches this way, and I think it's going to continue. I've dryhopped as short as 3 days with good results, and as long as 3 weeks in the keg. My favorite is still 5 days of dryhopping, right before packaging!