I have been homebrewing for 10+ years - bottling & kegging. I never have gotten good results from dry hopping. Currently, I put whole leaf hops in a hop bag, drop in keg & rack on top. I then remove after 5-10 days & add another charge the same way (hop bag) if called for.
However, every time I've gotten just vegetal, grassy flavors regardless of the varietal used. Because of this, I have cut out dry hopping in all my beers 100% & just add those same hops at flameout which provides exactly what I am looking for.
Do you have any clue what could be cause the unpleasant flavors in dry hopping using the procedures above? Is late hopping just as effective & dry hopping unnecessary?
I have been homebrewing for just over 12 years and finally, finally found a solution for great hop flavor and aroma. I should state this works great FOR ME. I use a water filter housing as a torpedo (Sierra Nevada) and recirculate the freshly kegged wort for 2 days at cellar temp (60-65 F). I use 2 to 6 ounces of hops in a bag. The flavor and aroma does start to diminish after 2 to 3 weeks.
So, I would like to hear what Mitch would have to say concerning extending/preserving hop characteristics in packaging. My process is pretty tight. I don't filter and would like to know how much hop character is removed by the residual yeast flocculating/settling in the keg?
I have thought about re-torpedoing, but have been too lazy to try that yet.