what is the point for 2 dry hop additions

[itsratso]

i see a ton of recipes where you dry hop with hop A for 7 days, remove it, then dry hop with hop B for 7 days, remove it, etc. am i missing something? why wouldn't you just combine the dry hops and do one 7 day dry hop?

 

[aeviaanah]

i see a ton of recipes where you dry hop with hop a for 7 days, remove it, dry hop with hop b for 7 days, etc. am i missing something? why wouldn't you just combine the dry hops and do one 7 day dry hop?

The hop aromas fade quickly. This basically buys you more time.

Sometimes fitting all those hops into one container (and getting them out) can be quit challenging. Especially if using whole hops.

 

[itsratso]

if you are removing each hop addition as you add a new one i would think it buys you less time. the prior hop addition has an additional 7 days to fade away? i would think you would want to bomb all your hop aroma in there for as long as it takes to reach full aroma and then drink it asap.

edit: to clarify my point although it would be silly, say you wanted to add 7 dry hops for 7 days each. so by the time you got to number 7, what would be left of the first dry hop you added almost two months ago?

 

[aeviaanah]

if you are removing each hop addition as you add a new one i would think it buys you less time. the prior hop addition has an additional 7 days to fade away? i would think you would want to bomb all your hop aroma in there for as long as it takes to reach full aroma and then drink it asap. edit: to clarify my point although it would be silly, say you wanted to add 7 dry hops for 7 days each. so by the time you got to number 7, what would be left of the first dry hop you added almost two months ago?

I agree but I think it deals with how much you can physically fit into the carboy

 

[thisisbeer]

I read an article I will have to find somewhere the the university of Oregon did on dry hopping. It was on a commercial scale but It all boiled down to you got as much aroma out of a 1.5 ounce dry hop as you would out of a 3 ounce dry hop. But you would get more aroma out if 2 1.5 ounce additions than a single addition. The numbers may not be perfect as I don't remember it fully but that was the main idea of it. I think it may have been that it took longer to pull all the aroma out of 3 ounces that you started getting unwanted flavors from extended dry hopping. That's why it was better to use 2 smaller fresh additions.

I know a lot of "I thinks" but I will try to find the article somewhere.

 

[thisisbeer]

Heres the article It's from Oregon State. I can't find where it talks about the difference in amount of dry hops. But the more dry hop additions you add the better the aroma. I recommend the read though, there are some interesting takes. Like dry hopping addition being complete within 4 days of being added. I found a few home brewers that said they have tried a single 3 ounce addition and 2 1.5 ounce additions and found more aroma from the 2 additions. Also Vinnie at Russian River states that you need to use to additions on the PtE clone. I could swear I read that somewhere. There has got to be something to it...

 

[itsratso]

well i would think that makes some sense as you would probably get more saturation/surface area exposure in a smaller amount than in a huge amount. i use little tea ball infusers for my dry hops. from now on, unless anyone can say otherwise, instead of doing an infusion at 7 days and 14 days, i will just do two tea balls (to keep the amounts smaller as you said) all on day 7. it will also cut down on oxygenation risk, extra risk of contamination and eliminate one more step in the brewing process.

 

[WetNomis]

Pretty sure I've also read that there are differences from dry hopping in primary in the presence of yeast, towards the end of fermentation, and in secondary after racking off. So doing a dry hop in primary towards the end of fermentation for four or so days, then racking off and dry hopping again, gives different results than dry hopping twice in primary, or twice in secondary. There are favourable results achieved from dry hopping in the presence of yeast, and other favourable results from dry hopping in the presence of much less yeast. Pretty sure I've read that somewhere in regards to how Stone dry hops....

 

[Weezy]

Pretty sure I've also read that there are differences from dry hopping in primary in the presence of yeast, towards the end of fermentation, and in secondary after racking off. So doing a dry hop in primary towards the end of fermentation for four or so days, then racking off and dry hopping again, gives different results than dry hopping twice in primary, or twice in secondary. There are favourable results achieved from dry hopping in the presence of yeast, and other favourable results from dry hopping in the presence of much less yeast. Pretty sure I've read that somewhere in regards to how Stone dry hops....

This makes a lot of sense, as does the idea of the limitation of space in the vessel. For home brewers, the later makes little sense. I don't imagine anyone here so packs their fermenter or keg with dry hops such that the hop isn't in full contact with beer, or that there is so much hop that the weigh tof the ohp is smothering some hops at the bottom of the pile. This may not be the case for pros.

 

[itsratso]

i know i only dry hop after fermentation is finished in the secondary. i assumed that is how most do. i also only use pellet hops, so space isn't a concern.