Dry Hopping

[didimcginty]

Good afternoon all,

I brewed an IPA on March 22nd and wanted to now dry hop it. It has sat in the primary in my basement for the last 3 weeks at 62 deg. I was going to try and just put two ounces of Cascade leaf hops right in the primary bucket and let it go for 3-5 days and then keg. Any suggestions, help, thoughts are greatly appreciated.

 

[MagicMatt]

I was going to try and just put two ounces of Cascade leaf hops right in the primary bucket and let it go for 3-5 days and then keg.

Yes you can do this, or since you keg I would recommend just doing it in the keg itself. Use a nylon hop sack and put your hops in there. Tie it shut with some dental floss (unflavored) and leave enough floss to tie around the handle of the keg. Drop the bag into the beer so it's hanging below the level of the beer, and then seal your keg lid like normal. It will still make a perfect seal around the floss. Hit it with the CO2 to ensure a good seal, then purge the O2 out of the keg. Remove the hop bag 5-7 days later (or if you plan to drink it soon, just make the length of floss enough that when you pull a few pints the beer level will be below the hanging hop bag, thus out of the beer and essentially stopping your dry hopping).

 

[scottballz]

Magic Matt is right on the money. since you have already had it in the primary for 3 weeks I wouldn't dry hop in there just to be safe. Another option, if you want, is to dry hop in a secondary but since you are kegging anyway I would just do it in the keg like Magic Matt said. No point in taking an extra step if it isn't necessary.

 

[Natdavis777]

I would err to dryhopping in the keg with the sack. Ive done it in the past with great results. In the future, once your fermentation ceases in the primary, usually after 7 days (or very minimal airlock activity), you can dry hop right in the primary. Give it another 5 days or so and package, or cold crash and package. Just dont dry hop too soon in the primary while there is still co2 venting, as this can vent those aromas you are trying to impart in the beer.

 

[didimcginty]

I was trying to age the beer a little more than I used to, just to try something new. Been doing allot of reading about aging and thought I would try it. I didn't want to move it to a secondary since it was in the primary for 3 weeks. Thank you for your responses. What pressure should I Co2 it at while dry hopping, and can this be done in the fridge?

 

[C-Rider]

Magic Matt is right on the money. since you have already had it in the primary for 3 weeks I wouldn't dry hop in there just to be safe. .

I agree w/the dry hopping in the keg, but I don't understand your worry about doing it in the primary. Do you think 3 weeks is to long to leave it in primary?

Tomorrow I plan to bottle a stout that's been in primary for 4 weeks if the FG is low enough.

 

[MagicMatt]

Tomorrow I plan to bottle a stout that's been in primary for 4 weeks if the FG is low enough.

Hear, hear! I just kegged a stout that was in primary for 5 weeks myself.

I was trying to age the beer a little more than I used to, just to try something new. Been doing allot of reading about aging and thought I would try it. I didn't want to move it to a secondary since it was in the primary for 3 weeks. Thank you for your responses. What pressure should I Co2 it at while dry hopping, and can this be done in the fridge?

While technically you are correct that you were aging the beer in primary, generally (and someone please correct me if I'm wrong) aging is done after carbination (i.e. in bottles or kegs). CO2 changes the flavors and complexities of beer over time and you'll notice subtle differences depending on how long it was aged.

The way I do it is to keg relatively soon after fermentation is complete and I've cold crashed. This could be anywhere from 2-6 weeks. Throw the dry hop sack in there and begin to force carb (for me that's usually 10-12psi at 35°-40°F). After about a week it should be carbed (and if dry hopping you can remove the hop sack). Now you can age it further if you want. Aging will happen more rapidly at higher temps, which is why most people who age their kegs/bottles do so at room temperature.

I've left stouts and porters age in the keg (fully carbed) for months before tapping. You'll definitely notice (and appreciate) the differences in darker beers. The flavors really smooth out and meld together.

 

[scottballz]

I agree w/the dry hopping in the keg, but I don't understand your worry about doing it in the primary. Do you think 3 weeks is to long to leave it in primary?

Tomorrow I plan to bottle a stout that's been in primary for 4 weeks if the FG is low enough.

Not at all! I do 3 week primary's on almost all of my brews.

 

[didimcginty]

This is all great information, I thank you all for your replies. Aging while carbonated makes allot of sense to me, that is what I was thinking of doing with all of my stouts once I get more kegs, letting them sit at room temp with 20-30 psi on them. I have just been doing allot of reading about aging and when to and not to use secondaries. I've only been brewing since last May, so now I'm trying to make better beer and work on my patience. Thank you again.