Multiple rounds of dry hopping

[Scraggybeard]

I'm doing an NEIPA this week and in some research have found examples of dry hopping multiple times during fermentation, e.g. adding hops just after peak fermentation and adding more dry hops once fermentation has completed. Is there any advantage to this "multi-stage" dry hopping and if so, is it recommended to remove the hops from the first dry hop before adding the next round or leave them all in?

Thanks!

 

[petrolSpice]

I brewed an IIPa yesterday that calls for 4 separate dry hops of 3-4 days each. Although I find this a little silly, I think I'll give it a go, or consolidate it into 2 dry hops. I plan to remove the old hops before adding the new ones. Leaving the hops in for too long can cause vegetal flavor, or so I've read.

 

[afro_lou]

You'll probably get a lot of conflicting answers for this, but my procedure is as such:
1. Ferment to completion
2. Cold crash
3. Keg, pressurize to correct psi for carbonation level
4. Dry hop in fine mesh bag
5. ???
6. Profit!
If I'm doing a big dry hop (6+ ounces), I'll split it into 3 or 4 ounce addition and add a new dry hop every 4 or 5 days

 

[oach]

BYO just had an article on neipa a month or so ago. The reason for the end of primary seems to have two benefits: first the plopping of hops in the beer causes oxygen to enter the beer, with fermentation still going the yeast will clean it up. Also, I have read, that it "might" cause bonding since the yeast are still scrubbing the sugars.

Depending on your equipment and thus process, adding more dry hops additions could introduce oxygen to your beer.

Multiple dry hops typically add complexity to the aroma as it is layered.

Once again, based on process, removing dry hops between dry hops may lead to oxygenation. I would avoid.

Once again, from reading, it is my understanding that 3-4 days is all that is needed for dry hip additions.

Good luck. Happy brewing.