So, I normally always dry hop my ipa’s. Even some apa’s too. However, typically beers will hit their stride two to three weeks after I start drinking it. I’ve got my new black ipa, which I’m not going to dry hop. It had several hefty late minute additions.
I know each technique will impart different aspects of the hop.
So basically I’m considering on my next few ipas, just bumping up the late minute additions and skipping the dry hop step altogether. Anyone else do this?
I’ve gone the other direction. I don’t do late additions for those styles very often any more and always dry hop. I find that the dry hops give me much more of the aroma I’m looking for than late additions do.
I agree, to my nose my dry hopped beers have much more satisfying aroma compared to my hefty late addition beers. Plus it bothers me to add a bunch of hops for such a short period of time. I just feel like I’m not getting the potential out of them.
In addition to dry hopping for all of my IIPA’s and IPA"s I’ve added a 60 minutes hop stand. I know it adds more time to the brew day but I feel like the IPA’s benefit significantly from the hops stand addition.
Do you hopstand in addition to the typical late additions, or in place of them? I’ve been reading about the hopstand thing lately and I’m wondering how it compares with hopbursting starting at 15-20 mins.
Yes, I still add small amounts of late hop additions, but I save most of the hops for the stand, and for dry hopping. I really enjoy the hop forward flavors that I perceive are a result of the hop stand.
Sorry, what’s a hop stand? If it’s like a hand stand, I can’t do one.
It’s like a keg stand but with a randle ;D
seriously, If I remember correctly it is when you add hops at flameout and let it sit for 15 minutes or so befoe cranking up your chiller.
My answer, add the dry hops, use lots of late addition hops in the boil, enough bittering addition hops for a firm bitterness, and first wort hops. Can you tell I love the hops. Obviously, a brewer with a limited hop supply and budget should scale back, but for me, add plenty of hops always.
Cheers.
I have tried the hop stand (aka “aroma hop steeping”) after knockout. I usually wait until the temp gets below 170F and then turn off the chiller. Then I add the hops for steeping. Keep in mind that pasteurization still occurs if temps are above 140F (a minor concern since we’re talking about hops, though), a minor bump in IBU’s occurs, and that the flash point for most hop oils are in the low 100’s (see post by Jeff R. elsewhere on the forum). Given the flashpoint issue, I’m not sure how much hop aroma one gets from hop steeping and from CO2 scrubbing during fermentation. I haven’t done a true test, but I’m leaning towards what Denny’s doing and considering dry hopping over hop steeping. I still like hop flavor, so the 20 and 10 minute additions still go in the kettle.
Does dry-hopping provide any flavour or is the addition only aroma? My normal APA routine is 60/15/0 but I may change to 60/15/dry based on this thread and see. Just wondering if I need to adjust that 15 to 20 or 10. Which provides the most flavour?
Then, when can you dry hop effectively? Do I need to wait for a period of time before adding dry hops to the primary? I don’t bother with secondary. For the few IPA’s I’ve done this with, I ferment for 7 and then add dry hops for 7 before bottling. Is this the best way or can I add them earlier or should I add them later?
I wait until I’m within a few points of my target FG so there’s still a little bit of fermentation activity going on, but it’s really winding down. I don’t know whether I buy it, but the idea is that any O2 pulled in with the hops can get scrubbed out during the final day or two of active fermentation. Then I’ll dry hop for at least a week. So I’m generally adding my dry hops around day 5 or so and bottling somewhere between day 12 and day 20.
I don’t dry hop any set number of days after I start fermentation.
I dry hop a # of days in reference to what I want to DRINK the beer at it’s peak.
I make a beer, ferment it out, condition it, and then when I want it on tap in about two weeks, I dry hop the heck out of it from no less than 7 days, and as many as 20 days, with leaf hops. I try to do this warm. I usually then get the beer off the hops, and serve on tap. The beer peaks around a month or so after I add the dry hops (anywhere from 1-4 oz). I don’t think it would be any different if I bottled. I know sometimes you want to rush a beer, but I’d rather have AWESOME hoppy beers than to have a pretty-good hoppy beer quickly. And in my process, this is what I find gives me the best hoppy beers (IPAs and small DIPAs)
I decided what to do. I couldn’t do it. I could not, NOT DRY HOP!!! It goes against everything I stand for! 8) Just tossed 2 oz of Simcoe in the fermenter.
I’m always happy with a nice aroma from Simcoe.
Do you use a bag to add your dry hops or do you just put them straight into the fermenter? By you, I mean the plural you and of you guys who dry hop. ???
I just toss them in. By day 7, they have hit the bottom of the fermenter.
Yep, I’m a tosser too. Just dump 'em in.
+1 Just toss 'em in. After a few days they’ll sink, an added cold crash will facilitate sinking, too.
Which is why I’m always amused by people who feel they have to add weights to a hop bag.