should i dry hop my old Pale ale?

[Jako]

i am about a month in the primary as of now. ran out of bottles and busted my hand up so i didn't want to bottle.

i brewed this with the mindset of a pine/earthy vibe. my first question is should i even bother with a dry hop or should i just let it go as is? second question would be what hop would be good for a pine/earthy aroma? southern cross, norther brewer?

feel free to give any thoughts on leaving beer on the yeast for a while. i don't think i will have a issue but my friend thinks i will.

 

[Beer-lord]

My personal opinion is to bottle it as soon as you can. I like to dry hop my pales but I rarely go 3 weeks before kegging and many times, have kegged in less than 2 weeks, including dry hopping. But, assuming you have good temperature control, you should be ok though I feel it best to package before 4 weeks for most beers.

 

[catdaddy66]

If you plan to bottle in the near future (5-7 days) then a dry hop would be ok. I recommend northern brewer for the dank and piney/woody character. 4 or 5 weeks in the primary isn't that uncommon but the style you have is better when it is fresher as the hops shine better early rather than late.

Either way, whether you do or don't dry hop you should get that liquid gold in the bottle!

 

[Jako]

hopefully the beer still turns out i was really excited for this batch, next time i will make sure i have enough bottles.

i think i am going add an OZ just to give it some life then bottle before my Yellowstone trip. thanks for the advice, my next brew will be for the our local brew comp. i am planning on making a 8.9-9% black IPA. going with an earthy vibe with tons of wood/pine flavors going soak some oak in it to give it a barrel taste to it. we will see it might be over doing it but its for fun i have some other stuff i plan to enter.

 

[TurnipGreen]

I’ve left plenty of pale ales on yeast for over a month. I wouldn’t recommend it for a juicy, hop forward NE style, but for a regular old, balanced pale ale, no problem sitting on yeast for a month plus.

 

[Jako]

I’ve left plenty of pale ales on yeast for over a month. I wouldn’t recommend it for a juicy, hop forward NE style, but for a regular old, balanced pale ale, no problem sitting on yeast for a month plus.

this is the same thought i had. i picked up a oz of northern brewer during my lunch, i told him i wanted the american variety. he told me its only one and continued to talk to me like i had no idea what i was doing.

 

[JohnSand]

I don't think an extra week or two will hurt your beer. Dry hop and carry on.

 

[bpgreen]

I had a recent brew where I was busy the weekend I intended to keg and then threw my back out. That beer stayed in the fermenter for 35 days.

 

[Jako]

I had a recent brew where I was busy the weekend I intended to keg and then threw my back out. That beer stayed in the fermenter for 35 days.

How did it turn out? Did you dry hop it?

 

[bpgreen]

How did it turn out? Did you dry hop it?

I didn't dry hop it and haven't tapped it yet, but this isn't the first time life got in the way and based on past experience, it should be fine.

 

[NitrogenWidget]

I left my grapefruit pale ale on yeast for 3 weeks no issues. Dry hopped with an oz of experimental grapefruit for 3 days in the keg at room temp then tossed it in the kegerator. It’s about 3 weeks in there now and I’m thinking I either should of fished the oz. of hops out or used less cause it’s getting to taste like an ipa now. Still not bad but you can barely taste the grapefruit. Next time I’ll use less for the dry hop for sure.

 

[Jako]

i should give an update at this point. i tried about 3 beers at this point. my first smell was a strong peach aroma mixed with a funky earthy smell. i don't get lots of pine but i get minty,funk,peachy some wood maybe. the color is way lighter than i expected.

i had no temp control so i bet it was nice and toasty. this beer really makes me think of a saison just a little more drinkable and less funk. i would love to hear what you guys think.

 

[JohnSand]

Unless your hops were peachy or funky, that is probably yeast derived. Earth and wood may be noble hops. If you like it you succeeded.

 

[Jako]

i wanted something different and its exactly that. i feel like you are right about the yeast. its saf-05 and i have read it can leave peachy flavors. hops used are simcoe the last 25min for bitter and 3oz of glacier at flame out. i read mixed reviews about glacier hops. i don't think this is the right application for glacier.