is 4 oz of dry hopping too much?

Discussion in 'Homebrewing' started by langdonk1, Sep 10, 2014.

Thread Status:
Not open for further replies.
  1. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    I want to dry hop 1 oz each of citra, amarillo, simcoe, and centennial. Is this too much all at once? I was planning on just dry hopping in the primary fermentor.
     
  2. ssam

    ssam Aspirant (274) Dec 2, 2008 California

    Nope, go for it.
     
  3. JackHorzempa

    JackHorzempa Poo-Bah (3,639) Dec 15, 2005 Pennsylvania
    Premium

    How much to use at dry hopping is a matter of preference. I have seen a number of posts where folks make mention of values like 4 ounces for dry hopping.

    I personally use 1.5 - 2 ounces for dry hopping my IPAs and I get tons of aroma from that amount. I need to caveat that I also add 1 ounce at the end of boil so in aggregate I am using 2.5 - 3 ounces total for aroma additions.

    At the end of the day it is your choice.

    Cheers!
     
    LuskusDelph likes this.
  4. kbuzz

    kbuzz Champion (875) Jan 22, 2011 North Carolina
    Trader

  5. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    I have 1 Oz bittering, 4 ounces hop stand and 4 Oz dry hop.
     
  6. JackHorzempa

    JackHorzempa Poo-Bah (3,639) Dec 15, 2005 Pennsylvania
    Premium

    Wow!

    Cheers!
     
  7. jae

    jae Aspirant (203) Feb 21, 2010 Washington

    No. I'd stagger: 2 oz x 3 days, remove, then 2 more oz, keg (more in the keg?).
     
  8. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    I was thinking the same. Should I dry hop 2 Oz for 3 days, then transfer on 2 more oz in secondary for 3 days?
     
  9. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    I don't like doing the whole hop sack and string struggle. It's easier to just dump the pellets and cold crash to drop them out
     
    Topher78 likes this.
  10. jbakajust1

    jbakajust1 Moderator (1,248) Aug 25, 2009 Oregon
    Premium

    I hit my (I)IPAs with 3-5 oz depending on what I think they need post fermentation, and what I am looking for in the final beer.
     
    Topher78 likes this.
  11. southdenverhoo

    southdenverhoo Disciple (353) Aug 13, 2004 Colorado

    I used to dump the whole thing in and leave it for a week or ten days, now (based on reading this and other home-brew forums, as opposed to any dissatisfaction with the old way) I'm doing what you suggest. Three days seems to do the job of adding the aroma without any chance of grassiness, and two sequential additions, rather than a single one, seems to me to intensify the aroma hit. But I don't have any blind taste tests to point to, may just be confirmation bias.

    I don't have to rack because I do use loosely bound muslin hop sacks with a fishing line attached, in corny kegs. No struggle, just loop it around the handle
     
  12. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    A lot of professional breweries do two separate dry hop sessions
     
  13. HerbMeowing

    HerbMeowing Aspirant (288) Nov 10, 2010 Virginia

    As the kids used to say...gag me with a fookin'spoon.
    Then again...like the Isley Bros sang...it's your thing...do what you wanna do.

     
    azorie likes this.
  14. OldSock

    OldSock Zealot (572) Apr 3, 2005 District of Columbia

    I’ve got an IPA on tap now that had 1 oz each of Amarillo, Simcoe, and Centennial for dry hopping… and another ounce of each in the keg. I really like getting some hops in the beer while the yeast is still active to really take advantage of their bio-transformation of hop aromatic compounds (not to mention oxygen scavenging). I was just up at Trillium Brewing in Boston (who are killing hoppy beers) and they spoke about how important they feel this step is for their beers. The hops post-fermentation (ideally in bright beer) add that raw “nose in the hop bag” aroma.
     
    antlerwrestler19 and dbrese like this.
  15. TWStandley

    TWStandley Crusader (729) Jan 15, 2008 Massachusetts
    Trader

    How big is your batch and what style are you brewing? It is a bit tough to answer this question without those key facts.
     
    HerbMeowing likes this.
  16. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    5.5 gallon West Coast IPA. 6.5% ABV. 70ibus.
     
  17. ssam

    ssam Aspirant (274) Dec 2, 2008 California

    One gallon wheat beer.
     
    RobNewton and TWStandley like this.
  18. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

    ^^^^ hahaha imagine that...
     
  19. heyduke

    heyduke Initiate (101) Jan 14, 2011 Colorado

    So you put three ounces in your primary fermenter and the three in the keg? Do you leave them in the keg until it is empty?
     
  20. jamescain

    jamescain Champion (858) Jul 14, 2009 Texas

    When are you adding the hops during fermentation?
     
  21. OldSock

    OldSock Zealot (572) Apr 3, 2005 District of Columbia

    Depends on the beer. With whole hops in cold beer, I don't pick up unpleasant grassiness even after 6-8 weeks. Try it for yourself and see if it helps your IPAs stay hoppy longer. Pro tip: put the bagged hops in the keg before purging with CO2 to remove as much trapped air as you can before racking beer onto them.

    I've been playing around with mixed-ferment saisons, keg conditioning on the dry hops, pulling them before putting the beer on tap. Seems to have worked well so far.

    After primary fermentation slows - ideally about three to four days after pitching. You want yeast activity, but not so much that all the extracted hop aromatics are scrubbed out by escaping CO2!
     
  22. JCTetreault

    JCTetreault Initiate (162) Mar 19, 2008 Massachusetts

    my recommendation on how to mimic professional processes, equipment, on the homebrew scale:

    ideally, you carry out primary fermentation in a pressure vessel. conical is best so you can do all processes in a single vessel (minimize transfers & oxygen). you could do smaller ~4 gallon batches to allow for krausen, use fermcap in a corny keg, but in my experience, clogging the dip tube and poppits happens too often to make it a viable solution.

    realizing that primary is going to be typically done in a carboy (preferred over buckets for that big surface area), you can do closed transfers by (slowly, low psi, use plastic carboy...NOT glass), he's a decent explanation:
    http://www.homebrewing.com/articles/closed-transfer-system.php
    make sure receiving corny has been purged with CO2 and has bagged hops weighed down w/ some stainless something or glass marbles to make sure the bag stays submerged. slowly vent gas on corny to allow beer to flow in from carboy, leaving trub and yeast cake behind.

    ***as mike said, timing of transfer: just as krausen is falling so there's still some yeast activity going on for biotransformation and oxygen scrubbing. BTW, yeast matters alot here...various strains have varying ability to create the incredible flavors from precursors in certain varieties of hops.

    purge headspace a few times w/ CO2, then put a few psi head pressure on your corny keg, hold at ~62-64F for 4-5 days, then drop to ~34-35 (not too cold, you want to keep those delicate hop aromatics/flavor compounds in suspension!) and force carb. day after dropping temp, push out yeast/trub that's settled out. should be ready to pour in ~3-5 days, depending on the beer, force carbonation, etc. etc.

    again, to confirm what mike said, w/ this process and equipment, no need to remove the hops.

    good luck everyone! JC
     
  23. JCTetreault

    JCTetreault Initiate (162) Mar 19, 2008 Massachusetts

    whoops, one more detail! tie up the bagged hops w/ Teflon dental floss (Glide-original, not the minty one!) to the top of the corny lid to keep the dip tube free and clear.
     
    azorie likes this.
  24. SFACRKnight

    SFACRKnight Meyvn (1,228) Jan 20, 2012 Colorado

    I used 5oz in my split double sunshine clone. The batch with 3oz simcoe, 1oz chinook, and 1oz cenrennial scored a full 11 points higher in competition than the 3oz citra hopped batch.
     
  25. kneary13

    kneary13 Initiate (0) Jan 30, 2010 Massachusetts

    i'd split e'm, bag 'em, maybe with something to weigh them down (sanitized glass marbles), and throw 1/2 of them in there at day 6 for 4 days, then take them out and do the 1/2 for another four and package (keg/bottle). 4oz is not too much, but 4oz at once for a full week could potentially pull out a whole lot of vegetal flavor.... which is bad.
     
    Topher78 likes this.
Thread Status:
Not open for further replies.