I read from some people you can get grassy flavors from hops after extended periods, with some people saying to keep it to a few days.
Some have said that their beer has been successful with like a week of dry hopping.
I just brewed a beer where I only did a single dry hop, and it was for 3 days total. It tastes like asparagus, basically.
Why? Does this have to do with temperature hops were added? I know pellets can be harsher, but I’m sure thousands have dry hopped with pellet hops with fine results.
Maybe some hop residue is staying in the beer after I remove it, and it is resulting in basically getting bottle fermenting time turning into hop contact? I’m out of ideas.
Some have said that their beer has been successful with like a week of dry hopping.
I just brewed a beer where I only did a single dry hop, and it was for 3 days total. It tastes like asparagus, basically.
Why? Does this have to do with temperature hops were added? I know pellets can be harsher, but I’m sure thousands have dry hopped with pellet hops with fine results.
Maybe some hop residue is staying in the beer after I remove it, and it is resulting in basically getting bottle fermenting time turning into hop contact? I’m out of ideas.