Three week dry hop?

[bhatchable]

because everything else is so much harder to extract from pellets?


I don't get the logic here.

I certainly wasn't stating it as fact. just reading through these forums it seems when one complains about grassy flavors in a "is my beer ruined" thread, that it just seems to happen in a shorter time frame with whole versus pellet hops. and with some more speculation, I'd say that it maybe has something to do with the way pellets are processed. They are pulverized and heat is applied in the process. chlorophyll denatures with heat, so in my mind that would leave a beer on pellets slightly less suceptable to grassy flavors in three weeks time compared to whole hops in the same time.

 

[kevind]

++ long term dry hop
...
recently I left an ounce of Saaz in the keg and had no problems whatsoever.

That's also reassuring to hear, I'm drying hopping with a 1/2 ounce of Saaz and a 1/2 ounce of Simco.

 

[oldschool]

I'm in search of the awesome NON-grassy dryhop. Since i quit smoking, I can tell you which beer has been dryhopped almost every time. The most recent commercial beer that i tried and detected grassyness was Great Divide Titan IPA. I know some people at a local brewery that dryhops beers and every one seems grassy to me. On the other hand, I cant pick up grassyness in any of bell's, or Stone's beers and they do lots of dryhopping. How are they doing it? I just dryhopped an amarillo SMASH with two ounces for four days at 33 degrees and it came out just slightly grassy. I really hate what is happening. I may have to break down and just ask the pros.

 

[passedpawn]

I'm in search of the awesome NON-grassy dryhop. Since i quit smoking, I can tell you which beer has been dryhopped almost every time. The most recent commercial beer that i tried and detected grassyness was Great Divide Titan IPA. I know some people at a local brewery that dryhops beers and every one seems grassy to me. On the other hand, I cant pick up grassyness in any of bell's, or Stone's beers and they do lots of dryhopping. How are they doing it? I just dryhopped an amarillo SMASH with two ounces for four days at 33 degrees and it came out just slightly grassy. I really hate what is happening. I may have to break down and just ask the pros.

I'd say what you are looking for are the noble hops: Saaz, Tetnanger, Spalt, Hallertauer, a few others. These are characterized as being low in cohumulone and high in humulene, making them smooth dry-hoppers.

I use a lot of Saaz.

Read up on hops here.

 

[passedpawn]

BTW, I recently made a Amarillo-dryhopped pale ale. At first I was not liking the aroma, but 2 months later I find that it is not quite floral and even citrusy, and that I really like it. I am certain the character was much different when I opened the first bottles 2 months ago.

 

[oldschool]

I'm not talking about noble hops. Brewers use american C hops and reduce the grassy aroma/flavor.

 

[brewtastic]

I heart this thread. I'm planning on leaving an ale with 3oz centennials in the carboy for 2.5 weeks. Hopefully that's not too long

 

[FxdGrMind]

I finaly had room in a Keg for my latest Belgian (brewed 2-6-10, 14day primary, then to 2ndary and dry hopped) So it was 8 weeks in 2ndary dryhopped.
It's carbing now. I didn't notice any grassy odors when racking to keg, but didn't tast it either. I had tasted it going into 2ndary and it was "SPECTACULAR"... I hope I didn't ruin it... well if I did, I'll just have to brew it again.

Thats the problem when I make 10 gal of something and can't drink it fast enough to open space on the Kegerator for the new beer.

 

[Denny]

I'd say what you are looking for are the noble hops: Saaz, Tetnanger, Spalt, Hallertauer, a few others. These are characterized as being low in cohumulone and high in humulene, making them smooth dry-hoppers.

I use a lot of Saaz.

Read up on hops here.

WOW, Saaz is the "grassiest" dry hop I've ever used!

 

[Denny]

I heart this thread. I'm planning on leaving an ale with 3oz centennials in the carboy for 2.5 weeks. Hopefully that's not too long

I leave 'em in the keg for months and it's not too long.

 

[Synovia]

Does anyone actually have evidence of this "grassy" or "vegetal" flavor that magically happens when you dry hop longer than 2 weeks? I've never experienced it. I brew mainly Ipa's and pales of which I dry hop at least half of them. I usually do it in the serving keg (42F) I have left some for 6 weeks with no ill effects.

The others I dry hop in my conditioning kegerator (60f) for 10 days to sometimes 3 weeks, with no ill effects. So I guess only some people experience these effects, I haven't.

This may have more to do with the hop variety than the time frame or temp (within reason) I think.


An article I found on dryhopping in BYO:

"Some brewers feel that if the hops are in the beer for more than a few weeks, the beer develops a “grassy” flavor. Personally, I’ve never experienced it, despite leaving hops in my kegs for as long as six weeks."

I second this. When I dry hop, I do it in the keg, and the hops don't come out untill the beer is done.

 

[masonsjax]

I've been doing the same using SS mesh tea balls. I haven't noticed any grassy flavors.

 

[oldschool]

If you guys don't notice grassy odors or flavors, then more power to ya. I wish i couldn't detect it, but i can.

 

[Ryno]

I leave them in also until the keg is gone also. I do however suspend the hop bag midway so technically it is on the beer half way through. I would not be afraid to have it on the bottom of the keg. I've never noticed any off flavors.

 

[beesy]

If you guys don't notice grassy odors or flavors, then more power to ya. I wish i couldn't detect it, but i can.

Same here. If I leave it on the hops for 2 weeks @ room temp, I can taste the vegetal flavors. Temperature is def a factor in this though.

 

[oldschool]

I would like to build a hopback to help reduce the need to dryhop. But it's a little different aroma though

 

[studmonk3y]

I made an Amarillo SMaSH and didn't get around to bottling it for about 2 months after dry hopping. I noticed vegetal flavors for the first few weeks but after a little aging it went away and was a very nice brew.