Double dry hop...

Sounds like there may not be a hard and fast rule - https://vinepair.com/articles/ddh-ipa-beer-explainer/

From a homebrewers point of view where we talk about and share recipes, I suppose it may have a practical use as simply signifying a second dry hop, despite the amount, as you have bene using it. As more of a marketing buzzward for commerical breweries, I can see the when you add the hops is less important than the how much. Of course if a brewer

 

Calling @augiecarton because I just can't help myself.

If he doesn't show up, DDH means whatever you want it to mean. Could mean twice the hops, could mean twice as many additions of dry hops, could mean twice as many hops AND twice as many additions, could mean....

 

@epk, thanks for that link! If I had not read that Vinepair article I would have posted that Double Dry Hopped (DDH) meant two dry hop additions. I suppose that there is more than one confusing term for hopping schedules?

Dave Green (@telejunkie) wrote an excellent article in the Dec. 2014 edition of BYO entitled: Advanced Dry Hopping.

Below is an extract from that article:

“Is Layering the Key?

Only two of the seven pro brewers I spoke to didn't add their dry hops in stages. One that was surprising was John Kimmich who adds all his dry hops in one big charge for his Imperial IPA. Jamil Zainasheff pointed out an important nuance to me: "The main reason is that we're dry hopping into cylindroconical fermenters. The bottom is a narrow cone, which means that when the hops drop to the bottom, it results in a smaller surface area." He said not to worry about layering in dry hops on a small scale. Peter Wolfe also weighed in on the topic saying especially if a homebrewer is using a flat bottomed fermenter, there is little reason to layer in your hops, the surface area to volume ratio is much greater on a homebrew scale.”

From the above discussion it makes sense to me that commercial brewers with their CCV fermenters would see having multiple dry hop additions (e.g., twice/double) being beneficial – it improves dry hop contact aspects.

As a homebrewer I have never seen the sense of multiple dry hop additions in my primary bucket as discussed by both Jamil and Peter above.

Cheers!

 

I’ve always read it as two additions, but I also never read it as skimp on the dry hops but use twice as much. The recipes I’ve seen for this technique are invariably neipas with an amount of hops that I would never have considered using 10 years ago. So perhaps ddh means both things at the same time

 

hi, at this point i think we need to forget that D used to equal Double, D used to equal Dry, and H used to equal Hops. at this point DDH is it's own thing and it means a hoppy profile focused on later aromatic additions.
none of this will ever take the fun out of having the argument, it's definitely better that "you can't have a black ipa as long the P means pale" classic of the late aughts. semantics are one of the most fun discussions beer can fuel
but we live in a post fact world, literally literally no longer means literally, don't let it bother you.

 

No problem. Over at Cape May Brewery they had two iterations of the same named beer up on the board, one being the DDH version. I took this has meaning they dryhopped twice, but who knows?

I must have fell asleep at the keyboard there at the end, I don't even remember what I was about to say.

 

Well, I am sure that Brian (@brianhink) knows for the situation of how Cape May Brewing uses the term DDH.

Cheers!

 

just to weigh in as a consumer...DDH to me means there should be two layers of dry hops, and it should be approximately double the quantity of hops. I mean there are often a hefty price increase between the two, so it should have an equivalent increase in hopping rates. At homebrew level...that's the homebrewer's perogative.

 

When I say DDH in Tombstone, it means that we used double the amount of dry hops. Consequently, with our huge dry hopping additions, it needs to be done in 2 rounds to maximize the aroma potential. Same thing for our quadruple dry hopped beers, More Hops (9 lbs of hops per BBL) and Most Hops (13.5 lbs of hops per bbl).

 

So, the adjective of "double" has dual meanings at Tombstone brewing? Both a doubling of the amount but also a double (twice) layered addition.

How much time separates the two layered additions?

Cheers!

 

Important to realize that these two things aren't mutually exclusive.

I've always taken it to mean two, separate dry hoppings. That may or may not be exactly double your usual dry hop, but it's probably going to be more.

 

About 24 hours. For quadruple additions, I dry hop for each day of active fermentation (and it makes a big mess) and for DDH, I dry hop on the last 2 days of active fermentation. It is equally about biotransformations as it is about layering for me. During fermentation, there is so much activity going on that the hops stay in suspension pretty well. After fermentation, I do some extra trub dumps to keep the hops from being in contact with beer for too long.

 

At CMBC we've released a handful of DDH'd versions of beers - limited can runs of Coastal Evacuation and White Caps this past spring, countless one-off kegs for tasting room variety, and currently on tap the DDH'd version of Always Ready, named Extra Ready. For each of these events the DDH meant that the beer had it's regular dry-hop, and then an extra dose of dry-hopping of different hops (because just doubling the amount of the usual just doesn't seem as fun to me), always at least (and oftentimes more) twice the normal amount. These occur on two separate occasions out of necessity, as we use a dry-hopping tank which gets attached to the fermenter that can only hold up to a specific amount of hops, but personally I'm not married to the idea that they have to be separate dry-hopping events - for us it's a matter of practicality that has us do it that way.
Alternatively, we've released a countless number of beers that have multiple dry-hoppings by design, and never get labeled as DDH because it's releasing as the beer was originally designed. We have our usual winter 10% beast of an IPA Snag & Drop coming out in a few weeks, which is dry-hopped at 5#s per BBL, which is done over multiple dry-hopping rounds over multiple days - but the beer is simply Snag & Drop. If we were to release a DDH Snag, that would be 10#s per BBL, done over multiple dry-hopping occurrences over multiple days (currently there are no plans for a DDH'd Snag, but you never know what the future holds), and the second (technically third and fourth rounds) dry-hop would be something in addition to what's currently in there.
So our approach is pretty similar to the way @augiecarton approaches DDHing a beer, but I guarantee you get five brewers in a room together and all five will have their own take on what DDH means.