Timing of dry hop in lager

[Rob2010SS]

Those of you who have dry hopped lagers, when did you add it? During the diacetyl rest?

I'm unsure of the best time to add them. Torn between adding them now, mid fermentation or at the diacetyl rest.

Also on the fence of bagging them or not. I don't typically bag them but I think it'd be a good idea to be able to remove them prior to lagering.

My initial plan for lagering was to lager and carb in the unitank post diacetyl rest.

 

[Rob2010SS]

Update on the lager and what i did...

Let the beer get to a point in fermentation where it has less than 10 pts in gravity left. I added the dry hops, in a bag, with some dental floss tied to the bag so i can easily remove it.

I gradually brought the temp up over the course of today (7am - 10pm) from 54*F to 66*F. I'll bring it up to 68*F tomorrow.

I'll let the diacetyl rest run for 4-5 days and I'll leave the dry hop in for that same amount of time. Come Thursday- Friday, ill pull the dry hop out, hook up co2 and crash and lager for 2-3 weeks.

We'll see how it goes.

 

[Pappers_]

Sounds good. I usually rack my lagers from primary to a secondary to lager, to get it off the yeast. Unitank sounds like you don't need to worry about that, though.

 

[_dirty_]

OP how did it turn out?

 

[Rob2010SS]

OP how did it turn out?

It turned out really good! The best lager I've done to date. At 1 to 2 weeks of lagering, I wasn't picking up much from that dry hop. At 3 weeks of lagering though, it really hit its stride and the lime aroma i was looking for from that dry hop really popped. With lagers, I'll probably continue to use that process.