To dry-hop, or not?

Too much hops is when you dislike the hop level in your beer. That being said,,,, if you want more aromatics, dry hop with an oz of something you like then bottle or keg and see what you think.

 

The "high assumed IBU" pertains to the aspect of bitterness.

Whether to dry hop or not depends on whether you want this beer to have a lot of hop aroma. If you are looking for 'more' hop aroma I would recommend that you dry hop this batch. Otherwise, don't.

Cheers!

 

Sure, that would result in a nice hop aroma.

There really is no way for us to 'properly' advise you here since beer appreciation is a subjective thing.

In my opinion dry hopping this beer via:

• 1-2 ounces Centennial
• half/half Citra/Centennial at 1.5-2 ounces
• 3 ounces Citra

All of the above would result in a tasty beer for my palate. Pick what 'looks' good to you.

Cheers!

 

You need that many IBUs to balance out a beer with that high an ABV. In fact I think you probably need more. Ever had Abner from Hill Farmstead? It’s 170 theoretical IBUs and is still nice and soft.

Dry hopping also has the ability to reduce IBUs believe it or not.

If you want a double IPA with out lot a lot of aromatics don’t dry hop it. If you want one with lots of aromatics I’d add 6-8oz of hops personally.

Sean Lawson doesn’t dry hop during fermentation so if you want to make something similar to double sunshine I wouldn’t either.

I just don’t think 3oz is enough for that beer. 6-8 or more be more ideal. All sorts of studies say more than 2lb/bbl is worthless but at least in my beers I notice a difference.

 

When in doubt dry hop. If you’re really concerned pull a sample post fermentation and see how bitter it is. While, the sample will be warm and flat, which will most likely increase the perceived bitterness it will give you an idea.

Next time skip the 60 min addition or just use a really small amount. Based on the SG I would say this beer can use a good 2-3 dry hop addition.

 

If you want it nice an aromatic I’d suggest something closer to 5 oz at least.

 

Yes. Dryhop it. Now.

Edit, there is no such thing as over doing citra.

 

+1 to bigger dry hop !

 

As Jack says, it's all subjective.
But I'm gonna play devil's advocate here.
With nothing but two row and table sugar, plus 090 ... your hops should be more than sufficient with most of them going into the whirlpool and hop stand.
Can you over-do hops? Absolutely. For my palate anyway.
I just did a pineapple IPA and bittered it with Nugget. Went with 2 oz each of Citra and Mosaic at flame out, in addition to 2 oz each in a 170° hopstand for 20 mins. Yep, overdid it. Left no room for the pineapple to even peek through. Grain bill was 50/50 2 row and GP with a drop of Crystal for color. WLP007 which is my go to yeast. More than hoppy enough in both aroma and taste ... for me. I'm not a real hophead though, so take that into consideration.

Not to mention you've got the closed transfer going on which will really hold the aroma.

 

Experimental Brewing Podcast
Episode 86: Resolving the Secret of the Hop

Denny and Drew bring up a very good discussion and some studies on dry hopping. Give it a listen.

 

may be an unpopular opinion but I believe if there is any hop that you can over dry hop (within reason) it is Citra. I love juicy neipa's and my hop schedules are always late and dry. For 5 gallon batches I usually dry hop with 6-7oz but 7oz of Citra is way different than 7oz of el dorado or mosaic. Citra is a powerful hop but I think the schedule you have up there would be good but on the hot side may be more bitter to my preference, I wouldn't do more than the 0.75oz of Columbus in the boil. Columbus is also a good hop for dry hopping w/ Citra

 

What did “too much” taste/smell/feel like in your opinion?

 

well I can't say I've ever ruined a beer by over dry hopping, but I do remember doing a batch with 7oz of Citra (among 1-2oz of other lighter floral hops like Cascade) and I think it was the closest I've really ever been to tasting that hop-burn people talk about but I'm not sure. However, I didn't bag the pellets like I do now. So maybe I was tasting the suspended hop particles more intensely.

 

yeah you were. happens all the time with all the potent hops. you just need to do things to get those polyphenols out of suspension. More time, lower temps, etc.

 

i love not being able to go back and edit posts in these forums...

 

Recently dry hopped a NEIPA with 4 ozs of El Dorado hop hash w/ 2 ozs of Citra in a 5 gallon batch. Aroma was good, but an intense yellow/white grapefruit with that slight tannic hop bite in flavor. With your process and amount of dry hops, IMO is key to finding that “balance”.

I’ve been backing off the amount of dry hops in my IPAs. Finding I like it more. Not so much of that bite. I also cold crash. But YMMV.

 

How old is that beer right now?

Cheers!