is 4 oz of dry hopping too much?

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

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  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 Pundit (973) Dec 2, 2008 California

    Nope, go for it.
     
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,169) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    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 Initiate (0) Jan 22, 2011 North Carolina

  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 Grand Pooh-Bah (3,169) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    Wow!

    Cheers!
     
  7. jae

    jae Initiate (0) 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 Pooh-Bah (2,478) Aug 25, 2009 Oregon
    Pooh-Bah

    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 Maven (1,363) 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 Maven (1,271) Nov 10, 2010 Virginia
    Trader

    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 Maven (1,406) 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 Pooh-Bah (2,030) Jan 15, 2008 Massachusetts
    Pooh-Bah 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 Pundit (973) Dec 2, 2008 California

    One gallon wheat beer.
     
  18. langdonk1

    langdonk1 Initiate (0) May 16, 2014 South Carolina

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

    heyduke Initiate (0) Jan 14, 2011 Colorado
    Trader

    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 Initiate (0) Jul 14, 2009 Texas

    When are you adding the hops during fermentation?
     
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