Time to Dry Hop? Too Early? You tell me!

[bowlersp]

Well, I brewed up an IPA last Sunday 3/23 and had a very active fermentation from Monday-Thursday. Bubbling has pretty much stopped and my Airlock is not active any more. I REALLY want to Dry hop today so I can bottle next weekend. I've just read about making sure fermentation is done before you dry hop, because if you don't the CO2 could mess it up.

Here's my specs using Brewer's Friend for my Recipe:

5 Gallon Batch
6 lbs Gold LME
2 lbs Light DME

OG: 1.061
FG: 1.017
ABV: 5.78%

Think I'm safe to Dry hop? I usually don't take hydrometer readings and did not in this case.

My last beer was a SMaSH that contained only 6lbs Pilsner Extract and after 1 week of fermenting I dry hopped and it came out phenomenal.

Thanks for your help!

 

[scottballz]

The only way to be sure is to take gravity readings a few days apart. I personally would just wait another week and then dry hop it. I am a big fan of doing a 3 week primary. It lets the yeast go back and clean everything up and allows everything to settle. No point in rushing it unless you absolutely have to. I always say... Patience is a virtue in this game.

 

[bowlersp]

Thanks, Yeah maybe I'll wait a few more days I guess I'm just anxious to make another SMaSH! So good and so easy.

 

[sptaylor70]

Inactivity in the airlock is not a guarantee that fermentation is finished. And after just one week, my suspicion is that it's not. You can really only tell by taking specific gravity readings or letting it sit for 3+ weeks. Also, a 1061 wort takes longer to ferment than does a 1044.

If you're dead set on dry hopping today, then do so. Your SMaSH turned out fine, after all. But if you want to play it safer, I'd let it sit another week before dry hopping.

 

[bowlersp]

Inactivity in the airlock is not a guarantee that fermentation is finished. And after just one week, my suspicion is that it's not. You can really only tell by taking specific gravity readings or letting it sit for 3+ weeks. Also, a 1061 wort takes longer to ferment than does a 1044.

If you're dead set on dry hopping today, then do so. Your SMaSH turned out fine, after all. But if you want to play it safer, I'd let it sit another week before dry hopping.

yeah I figured with 2 more lbs of extract that it would take longer. I guess I just need to chill and drink a SMaSH.

 

[Austin_]

I've just read about making sure fermentation is done before you dry hop, because if you don't the CO2 could mess it up.

I routinely start dry-hopping in the mid 1.030s. A lot of pros dry hop before fermentation is done as well. I find dry hopping before fermentation is done and then only going 3-4 days gives me a dankness that can't be matched from the more traditional secondary 7-10 day dry hopping regiment.

 

[JordanKnudson]

I routinely start dry-hopping in the mid 1.030s. A lot of pros dry hop before fermentation is done as well. I find dry hopping before fermentation is done and then only going 3-4 days gives me a dankness that can't be matched from the more traditional secondary 7-10 day dry hopping regiment.

Dankness tends to be a result of the hop variety more than the dry hopping schedule. If you're using a dank hop (like Columbus, for example), then your hopping schedule matters because it determines how that flavor and aroma present in the final beer. But I'd be hard-pressed to believe that an early dry hop (or any technique, really) would make a variety like Citra come out as dank.

With that said, I agree with the 3-4 day length. That, in my experience, is plenty to get a full contribution from the dry hops without beginning to introduce vegetal/grassy elements.

 

[fartinmartin]

I don't wait for fermentation to stop before dry hopping, 4-5 days is fine for me, I reckon that that little bit of activity in the brew gets into the hop bag and get the aroma out and into the brew, that's gut feeling and instinct, not technical ! I would sooner put them in early knowing that they get a good two weeks in the brew rather than waiting for fermentation to finish and only giving the dry hops a week, of course they can be left as long as you like, but do we? Aren't we all anxious to progress the brew on ? I am.

 

[brew_ny]

I usually don't take hydrometer readings and did not in this case.

that is something that you may want to do to know for sure if you have indeed got to your FG

if you want to leave it in your fermenter for 3 or 4 weeks I am sure it will be done

I go from grain to glass with almost everything I brew in 12 to 14 days so I take gravity reading to know if it is done

but in the end it is whatever works for you

all the best

S_M

EDIT if I brewed on 03-23-2014 I would be starting my cold crashing today

also just looked at my notes I did a 2 row SMaSH with CTZ hops on 03-22-2013 started cold crashing it Saturday at noon and will be in the keg on gas Tuesday morning