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How much does dry hopping fade over time?

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mrphillips

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I would like to dry hop an English IPA, but I'd also like to let the bittering hops and higher ABV meld together over several months. Is it worth dry hopping if I'm going to let it age for 3 months? I'm not sure how much of the aroma will dissipate, and I'd rather hang onto the hops if there wouldn't be a lot of change in the beer.
 
It is worth dry hopping that beer. I find that hop flavor and aroma disappears as if someone turned a switch at around eight or nine months, but is vibrant at one to two months and strongly present at three, four and five.
 
Solid advice. I was more concerned about it coming off TOO hoppy, and taking it out of the English IPA category. I plan on submitting this to a competition in the somewhat near future.
 
Yeah, still in the MV but as of yet I am not a member of any homebrew club.
 
... I find that hop flavor and aroma disappears as if someone turned a switch at around eight or nine months, but is vibrant at one to two months and strongly present at three, four and five.

I agree here.


opiate82 said:
Another option is to let it age in a secondary then do the dry hop a week or so before bottling.

I also agree here. In either case the sweet spot is probably 2-3 months, in my experience. Gives the flavors enough time to blend well, but they haven't started to fade. Kyle
 
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