I dry hopped an ounce of Citra in my 3 gallon pale ale. It’s been dry hopping for 3 days, it may go out to five or so to ensure a stable fermentation.
I’m curious if any of you have sampled beers and decided to add additional dry hops? My only concern is an extended dry hop on the original addition would lead to vegetal off flavors.
lots of brewers do multiple dry hop additions. Vinnie at Russian River for one. You’re not going to get vegetal flavors from 7 or 8 days.
+1. I often add extra dry hops to the keg for APA and IPA when the aroma drops off, and I leave the hops in. Normally the keg is half or more gone by this point ,so it’s gone in another week or two at most. But I don’t get vegetal character doing this.
Have you experienced vegetal off flavors? IMO, it’s one of the bigger myths of homebrewing. Not that it never happens, but my experience is that it happens very infrequently.
I agree, Denny. I rarely notice it and I dry hop fairly often.
My most recent APA turned out more malty than I was anticipating. This has happened from time to time where I am not getting the hop character that I hoped. I will throw 1-2 oz in and leave in the keg with good success. I have never had any off flavors and my kegs can last more than a couple of months. I am considering dry hopping in the keg only…
That’s what I do. A week in keg @ room temp, then add more later when the aroma drops off.
+1 this works well for me also
we had a customer leave 2 oz of falconers flight in secondary dry hop for 3 weeks! beer tasted great! go figure…
FWIW we still tend to not dry hop for more than 7 days.
+1 I dry hop in the keg, and rarely remove the hops / rack off them. Typically they’ll end up in there for a month until the keg kicks. Once the keg is at serving temp, there’s not a lot of chemistry going on.