Varies depending on hop for me. I guess I start at about 0.5oz per gallon and range up to 2oz per gallon depending on the how pungent the aroma of the hops I am using is and how much of a punch I want the beer to have.
60-68F.
3-4 days usually in multiple stages each 3-4 days.
Secondary or Keg.
Usually.
Hard to answer… I guess as much aroma as needed or I dry hop more…
couple ounces at a time in 3 gallons usually. 4 days, +/-1 day, temp in the upper 60’s. most often dry-hop twice, sometimes once, occasionally 3 times. Occasionally pitch some with the yeast, otherwise all done in the keg.
don’t generally whirlpool.
.5 oz/gallon (APA), .8 - 1.2 oz/gallon (AIPA), 2+ oz/gallon (IIPA). 65-68F for 7 days for the first 2 styles, 2 rounds of dry hops @ 5days each for IIPA. I dry hop in the keg and don’t whirlpool per se (don’t have a pump), but I hop stand while stirring periodically.
68-70 then crash when done. 5-7 days, .75-1.5 oz/gal. Sometime all at once other times in multiple additions. I usually just throw in the fermenter or will add to keg. I do whirlpool.
Lately for an IPA, I use 4 to 5 oz per 5 gallon batch.
68ish
7-10 days
Secondary - Sometimes I’ll add a couple more oz in the keg
I don’t whirlpool. I don’t have a pump and am too lazy to stir for more than 30 seconds at a time. That or ADD kicks in. Is that a bird? But I do add equal amounts if 0 minute hops as dry hop. So for an IPA, I’ll add 4-5 oz at 0 minute and allow for a 30 minute hopstand before completely chilling.
Hoppy - yes, I am happy. This might sound silly, but the only thing I really like about double IPAs is the amount of hops. I’m not a fan of the heavier alcohol content and malt. So, I like to add more hops to an IPA with 1.065 OG. I like to use a combo of four flavor/aroma hops and use them equal proportions depending on hops at first wort, 10 min, 0 min and dry hop. I always bitter IPAs with Columbus. I feel it adds a funky/dank bitterness.
For example:
FWH - 1/2 oz each Centennial, Simcoe, Citra, and Amarillo
60 min - 2 oz Columbus
10 min - 1 oz each Centennial, Simcoe, Citra, and Amarillo
0 min - 1 oz each Centennial, Simcoe, Citra, and Amarillo
Dry Hop - 1 oz each Centennial, Simcoe, Citra, and Amarillo
If I would add to keg it would be 1/2 oz each.
I’ve been using this schedule with various hops for my last 5 or so IPAs and have been digging the results.
Primary, about 7-10 days after pitching, while the yeast is still actively fermenting
Does a bear crap in the woods? ;D
Massive aroma, and I am quite happy with my IPA’s
I will say that my IPA’s are really over-the-top with hop flavor and aroma. I won’t even pretend that they’re balanced, it’s really like drinking hop juice. If I were trying to be a more sane IPA, then I’d actually use more dry hops (like 2 oz/gallon). That’s because I use so much hops in my hop stand right now (~3.5 oz/gallon) that I get more than enough aroma there. If I backed off on my flameout/hopstand hops I’d probably increase the dry hops to compensate.
Man, some of you all use a bunch of hops for dry hopping. I’m at a fraction of that for 5 gallons and seem to get good results with the usual suspects (centennial, amarillo, simcoe, citra, cascade, columbus, etc).
For dry hopping my IPA:
How much? 0.4-0.5 oz/gal (2-2.5 oz/5gal)
2. At what temp? A chilly 38F.
3. How long? Until the keg kicks (2-3 weeks ±1 week)
4. Where? Keg
5. Do you whirlpool? No whirlpool setup, but I do hopstand/steep at 175-170F for 45-60min on IPAs.
6. How much aroma and are you happy with amount of added aroma and taste? Definitely. If I wasn’t then I’d use more
For the people who whirlpool the dry hops, how are you doing it? I use the low tech whirlpool by twisting the bucket once or twice a day. Are you using a pump and two spigots?
I dry hop in a bucket and just toss the pellets in there. After a couple of days the hops form a cake on top and some of the hops aren’t in the beer. It makes me feel like I’m underutilizing some of the hops. This is one of the reasons I twist the bucket. Anyone notice a difference in intensity between using bags and not using them for a dry hop?
When you dry hop in stages, are you removing the first round of hops?
The whirlpool is done in the boil kettle post-boil. You certainly don’t want to be shooting a pump through a fermenter. This would introduce an uber amount of O2 to your beer.
I don’t use hop bags for two reasons. 1- the fine mesh bags will hold water in them. If they’re holding water, they gotta be holding hop goodness in my opinion. 2- I use carboys. Pulling a bag full of 4+ ounces of spent hops out of a carboy is a PITA.
I’ll rock the carboy back and forth gently a couple of times to help drop the hops a bit. Just make sure you don’t break the airlock when doing so or you’ll allow O2 to enter your fermenter.
Yes… For my whirlpool I have 2 ways of doing it depending on which chiller I happen to be using.
If using the immersion chiller I add my whirlpool hops after flameout and let them steep about 15 mins or so. Then I chill down the wort. Once done chilling I remove the immersion chiller and stir the wort in the kettle as fast as I can get it going. I remove the spoon as quickly as possible straight up. Then wait 15-20 mins for everything to settle and stop spinning. My kettle has a pick up that comes right off the sidewall so I just drain directly into my fermenter at that point.
If using my plate chiller. I have a 3 way ball valve on the out of my pump. Off of one direction I have a hose going directly from the pump to a recirculation arm in the side of my kettle. I’ll run this for about 15 mins or so and then I shut off the pump and switch the valve to the other direction which goes to my plate chiller. I wait the same 15-20 mins as with the immersion chiller and then I run the hot wort through my plate chiller directly into my fermenter.
I assumed the OP was referring to constant circulation of the dry hops and not a brew kettle whirlpool. Circulating the dry hops was recently described as a method that increases hop aroma using the same amount of hops.
It’s a long read. The readers digest version is dry hopping with constant stirring for 4 days produces almost twice as much aroma as still dry hopping for 4 days.
How much? (Oz/gal) - for a 5-6 gallon dry hop, I use 3-8oz of hops. 4oz. is pretty standard for me when I want some aroma. I feel naughty when I use more than 6oz.
2. At what temp? - hops are inserted post cold crash at 35F. Free rise to 60F-68F. Sometimes I use a heater for an extra 10F. Cold crashed for 2 days to drop the hops.
3. How long? - about a week. 5 days warm. 3 days cold.
4. Where? (Primary, secondary, keg) - secondary always. I keep telling myself to buy a keg, but like to torture myself with bottling and wonder what my beer would be like if I kegged.
5. Do you whirlpool? - In the kettle, not really. I give it a 1 minute whirlpool stir at flame out. I can chill to 150F in less than 5 minutes most of the year. I let gravity settle things for 45-90 minutes after that. Standard kettle hops are steeped below isomerization temperature and extra hoppy beers get a hop addition at flame out. I want to whirlpool the dry hops, but don’t have a pump, mega stir plate or mechanized lazy susan, yet.
6. How much aroma and are you happy with amount of added aroma and taste? - I get the most aroma with a 4-8oz aroma steep and a 4-8oz dry hop for a week. I’m 80% satisfied with the intensity of the aroma. I’m 94.7% satisfied with the taste 82.5% of the time.