Dry hopping Best Bitter temperature

I always dry hop at room temperature (e.g., 70 degrees F). I have never had issues of "vegetal flavor" from this process even when dry hopping with large quantities (e.g., 3-5 ounces for a 5 gallon batch).

Cheers!

 

I have always dry hopped at room temp with no problems...even as much as 8 oz, over a double dry hop, for multiple big DIPAs and little to no vegetal issues.

 

This thread has me curious as to how many homebrewers actually dry hop their English pale ales. This is probably my most brewed style over the years, but I do not remember the last time I dry hopped, usually making most additions somewhere between 15 minutes and flameout.

I'm also curious as to how common dry hopping is over in the UK for modern pale ales, especially the bottled variety since we Americans dont get to experience the cask versions. Maybe someone like @marquis can help me with that one. The only commercial example that I'm sure is dry hopped is Fuller's ESB.

 

Not sure but there' a fair number of them that are, I tend to dry hop although sometimes I don't if I only have leaf for example I'd just bump up the late/flameout additions . TT Landlord is dry hopped, Adnams suffolk bitter is, Harveys dry hop a fair amount I think, as do Fullers as you mention. I imagine most of the smaller ones will too.

edit - although that would probably be for cask, not sure about bottled ones but I'd assume so too

 

I think your vegetal flavors may have came from bad/old/oxidized hops. There's no reason 3 days at 70 degrees should give any unpleasantness with good fresh hops.

Edit: at our brewery we don't dry hop our English bitter's. Have tried it, and thought it was too raw. Lots of late kettle and the whirlpool goldings and fuggle gives us the flavor profile we want. That's not to try to discourage anyone from doing it. I just thought I'd share our experience.

 

I homebrew an English Bitter Ale every year (I bottled my 22nd batch a few weeks ago). I dry hop my homebrewed English Bitter Ales. My preferred hop for dry hopping these beers is East Kent Goldings and while I very much enjoy this hop it is a very non-potent hop from an aroma perspective (as compared to American aroma hops like Citra, Simoce, Centennial, etc.). In the past my dry hopping amount was 2 ounces of EKG dry hopping. For this past batch I used 3 ounces.

Cheers!

 

I've dry hopped 3/4 of mine.

Dry hopping is what British beers were famous for!

Modern commercial offerings on the other hand... I'm not sure how many are dry hopped these days?