Dry-hopping is simply adding whole leaf or pellet hops to the secondary fermenter or after the initial primary fermentation is done (first 7-10 days). It is usually done one Pale ales and IPAs and it adds extra aromas and flavors to the final product. How much do you use? Well . . . that's a good question. Generally speaking people only use 1-2 oz per 5 gallon batch but some people will go nuts and add up to 6 oz. I don't recommend that, especially with the hop shortage right now. The most common hops for dry hopping are: cascade, centennial, amarillo, chinook and columbus.
How long do you let them sit? Usually, you want them to sit for a minimum of 1 week, max of 2 weeks at room temperature. If it's cooler than room temperature then you can let them sit an additional week, however, if you let them sit too long then you run the risk of off grassy-like or vegetal flavors. You don't want that to happen!
And drink this shit fresh! Don't let it age. You want the maximum aroma and flavoring so drink it fresh, as soon as it's carbonated. And enjoy.
3 comments:
I am brewing an IPA right now. The recipe calls for 1oz. Cascade after 1 week. So I should toss em in there and then let them sit in primary for 1 or 2 weeks then straight to bottling? Would you recommend a secondary?
Also, do I need to filter them out before bottling or do they just settle to the bottom?
Thanks!
If you are using pellet hops I would recommend putting them in some kind of steeping bag. If you don't you're going to have a heck of a time siphoning. I would recommend adding the hops AFTER primary fermentation is done. You can add it to your primary fermenter if you want after the main fermenation is done, or you can rack off to a secondary and add then. It's up to you.
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