Looking for suggestions on how long I should dry hop my all grain session IPA. The beer is in the secondary fermenter after 10 days in primary. I just added the hops to the secondary. Is there an advantage or disadvantage going beyond 5 days? Thanks for any feedback. DR
It’s been years since I’ve home brewed, but dry hopping is something you’ll want do late in the process. This post suggests a two days after fermentation has started depending on the effect you’re after. Then again after 5-7 days. (See step 4) https://craftbeerlist.com/homebrewing-hazy-session-ipas-like-a-pro/ I see a few web sites with similar time suggestions. I believe the later in the process the more aroma you will have in the final product. I love dry hopped beer, best of luck with your brew.
There are a ton of different opinions on this, but I usually did 5-7 days timed out from the day I planned to bottle it. Pushed it to 10 a couple of times and they did come out a little grassy, but not horrible. Secondary for a beer you would want to drink fresh vs. something that you are bulk aging is a whole other question, though.
As @MrOH mentioned above: "there are a ton of different opinions on this". Some folks will opine you should just dry hop for a few days (e.g., 2-4 days) since some commercial breweries do this. Others, like me, will suggest you dry hop longer. A longer duration for dry hopping is a good idea as regards the potential for hop creep. I personally dry hop for 7+ days and I have never had issues as regards "grassy". I recently bottled a batch where I dry hopped for 13 days. No issues there. My suggestion is you select a duration which makes you personally feel comfortable. Cheers!
