Galaxy IPA recipe critique

Galaxy is a great hop, but it takes a higher quantity of dry hop to reach the same potency as other typical IPA hops.

Edit: Unfortunately it will probably oxidize quicker with more dry hop

 

What is the relationship between larger quantity of dry hop and quicker oxidation?

Cheers!

 

Adding hops without purging can introduce some O2 since there's some air in pellets and leaf hops, but I am not sure it's a significant concern.

 

In my experience, beers with a higher quantity of dry hop exhibit characteristics of oxidization more rapidly. Darkening and transformation (or degradation) of distinctive hop character into a uniform fruitiness are two characteristics that I attribute to oxidization. I do not have a reference, just personal trial and error.

Is it your experience that beers with more dry hop do not oxidize as quickly? I understand that there are ways of combating oxidization, but also assume that not everyone takes these measures.

 

Is your personal strategy to utilize a 'sweet spot' between obtaining 'good' dry hop aroma and good stability of the beer? If so, what amount(s) of dry hops do you utilize in your brewing?

Cheers!

 

This is something that I struggled with for about a year before we improved our kegging process. I found that dry hopping with 13 oz per varietal per 31 gallons was the sweet spot for unpurged kegs. These beers were typically consumed within 1.5 weeks of being kegged. Some varieties like Mosaic I preferred with less than 13 oz, but that came down to experience and preference.

Currently I would not be afraid to dry hop with over 20 oz of a variety per 31 gallons. With that said, more isn't always better.

 

@TheHumanTorch.

I see you edited your post to include: "Is it your experience that beers with more dry hop do not oxidize as quickly? I understand that there are ways of combating oxidization, but also assume that not everyone takes these measures."

I personally utilize a modest amount of dry hops in my homebrewing vs. many other BAs: The most I use is 2 ounces for dry hopping. Consequently I have zero experience with "more dry hop".

Cheers!

 

Assuming that the amounts are linearly scalable: 13 ounces per keg (31 gallons) equates to 2 ounces per 5 gallon batch. That is what I use in my homebrewing. I do not keg my beers, I bottle. FWIW the first signs of oxidation I notice is hop aroma fade at about 2 months in the bottle.

Cheers!

 

Well it would be 13 oz only if it were a single hop beer. Typically I use 2-3 varieties, so more like 26-39 oz per 31 gallons.

 

Well, that would translate to something like 4-6 ounces for a 5 gallon batch (assuming a linear scaling).

You previously mentioned: "These beers were typically consumed within 1.5 weeks of being kegged." Have you ever had a keg(s) that for some reason lasted longer than the 1.5 weeks? If so, how long was that keg(s) 'good' for?

Cheers!

 

I've had a few at about 3 weeks. They definitely are not of the same quality as in the 3-4 day window they are normally served. The most obvious quality change is the loss of some distinct hop character.