Your assistant gazes upon your brewing operation with utterly laid-back approval.
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The technique seems good. You flush with CO2 which is a must. Three to four days at 65-70*F is all that is needed.
After I remove the hops, the keg goes in the fridge under CO2 for a week. Then I pull a full pint (not a little bit at a time to taste test, as that just mixes things around that have settled out) and dump that down the drain as I have no desire to have hop bits disable my taste buds.
I've used pellets and whole hops and really haven't had a problem with either. The most important part of dry hopping is the hops themselves. If the hops don't smell incredible before you use them, they will not suddenly smell incredible in the beer.
Is this flavor something you only get in your homebrew or is it something you don't like in craft examples?
I've never dry hopped a sour, but I've been having this issue a lot lately myself on many dry-hopped beers.
Curious of the dryhop technique you used (when/where/how)?I've been mostly keg-hopping for the last 2 years. I put 1 to 3 ounces at a time (all pellets in the last year) in a fine mesh nylon bag with some marbles and rack from primary into the keg, making sure to purge thoroughly with CO2.
and what temp are you entering in the carbonation calculator? it should be the highest temp achieved after the bulk of fermentation has occurred. so if you bump your temp to 70 at the end to finish out enter 70.
Is there a particular hop that you use consistently with your hoppy beers that could contribute to this. I have used Bravo a few times and really get an overwhelming hoppiness out of it. Not vegetal necessarily, but not dank either...Not really. I've used organic simcoe, citra, nelson and a few others. If I'm careful with the time and temps I can get that desired dry-hop character with only a hint of the dry-hop dustyleaf off-flavor.