So, new to brewing here after a very long hiatus. I am going to be doing a dry hop on an IPA that I brewed the other day. I am wondering what kind of aromas I can expect from a Lemondrop, Soirachi Ace, El Dorado combo, and what the most common length of time is used for dryhopping? Is five days excessive?
Well, Stone’s Delicious IPA uses Lemondrop and El Dorado late and dry. They work well together.
Lemondrop - Lemony/citrusy
El Dorado - Fruity/citrusy. Some people get a candy-like/Jolly Rancher character. Mixed with enough citrusy hops, it’s less noticeable to me.
Sorachi - Lemony and herbal/dill. I wouldn’t worry about getting the herbal character in this combo because El Dorado is strong and assertive. Solo in a saison, maybe a different story.
As for extraction time, you’ll hear lots of differing opinions. I personally dry hop in the keg and leave the hops in to stay. Others dry hop in the fermenter as fermentation winds down. I feel like extraction is done in around 3 days at room temp, longer at cooler temps.