I know I’ve asked a similar question before, but my current recipe calls for…
“after nine days, rack to secondary fermenter and dry hop.Let rest another nine days at 68°F (20°C).”
Can I dry hop sooner than 9 days? Secondly, doesn’t 9 days seem like a long time to dry hop? I was going to dry hop for 4 days or so and bottle assuming it’s done fermenting which after 6 days is already getting close.
I always assume that home brew recipes are not meant as “DO THIS” but rather “This is what the recipe writer did”. So take your knowledge and experience and make changes, or do what they did if you want. WWKJD? I’d let it primary till its at terminal gravity and no byproduct off flavors, then I would dry hop for 3 to 7 days depending on what hop how much and what form. I probably wouldnt rack it off the yeast unless it is going to be dry hopped in the keg, or if I wanted to use the yeast before dry hopping.
After many trials of other methods, I now move the beer from primary before dry hopping. I feel I get much better results like that. I also always dry hop cold and leave the hops in for 2-3 months. Keep in mind that there’s not just one way to do things. Try a number of different methods and decide for yourself. I find that the “conventional dry hopping wisdom”, as stated in your post, doesn’t work as well as my method.
+1. I like dry hopping in the keg best, but you’re right. There are a lot of ways to hop and dry hop. It’s best to just experiment and figure out what you like best.