"Saving" Hoppy Beers by holding off dry-hopping?

[jerkbag]

Hi All,

Does anyone have any tips for 'saving' hoppy beers that won't get drunk for a while after brewing? I like the convince of being able to brew double batches, but it will be awhile before the second batch will get kegged / drunk. Anyone tried leaving in the primary for 4-5 weeks and only dry-hopping just before packaging?

 

[Die_Beerery]

Does anyone have any tips for 'saving' hoppy beers that won't get drunk for a while after brewing?

Yea be better on the cold side. Flavor degradation on the cold side is directly attributive to the pick up of oxygen in post fermented beer.

 

[Yooper]

Hi All,

Does anyone have any tips for 'saving' hoppy beers that won't get drunk for a while after brewing? I like the convince of being able to brew double batches, but it will be awhile before the second batch will get kegged / drunk. Anyone tried leaving in the primary for 4-5 weeks and only dry-hopping just before packaging?

Keg sooner, rather than later, to avoid oxidation. Keep cold to slow down the aging process.

 

[Jag75]

I leave my beer in the fermenter for 3 weeks . I dry hop the last 3 days or so of that 3 week time period then package . So yeah I've had better results dry hopping at the end right before packaging then when i dry hopped as fermentation ended. The hops are fresher and they pop more .

 

[jerkbag]

Great info -- thanks all!

 

[UncleD]

I used to dry hop right after primary fermentation ended. Now I've shifted to dry hopping a few days or so before kegging. Much stronger hop aroma, and less of a "hop matter" type of taste in the brew.

 

[cmac62]

I've been keg hopping. I use one of those hop canisters and rack right onto it in the keg. There is some cloudiness for a while, but the hop flavor is great.