is 4 oz of dry hopping too much?

Nope, go for it.

 

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!

 

DO IT!

 

Wow!

Cheers!

 

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

 

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.

 

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

 

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.

 

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.

 

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

 

One gallon wheat beer.

 

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?

 

When are you adding the hops during fermentation?