I am getting ready to dry hop my first brew this weekend and had two questions:
1) Do you prefer to dry hop in the primary or secondary?
2) How long do you typically dry hop?
I do it in primary, and normally for 1 week.
Sorry to derail the conversation; this is just something that has been on my mind lately. Any thoughts on why one shouldn't just dry hop in the primary?
The logic behind racking to a secondary to dry hop is: The hop resins will coat the yeast, and less hop resins suspended in the beer mean less hop flavor and aroma.
I've found this to be true, as I get bigger hop flavor and aroma when i secondary. With that said, I don't even bother with a Pale Ale, I just throw an ounce straight in the primary. My IPAs and IIPAs I'll rack to secondary first.
You can certainly dry hop in the primary, you'll just get more from the hops if you secondary first.
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