I dry hopped an ounce of Citra in my 3 gallon pale ale. It's been dry hopping for 3 days, it may go out to five or so to ensure a stable fermentation.
I'm curious if any of you have sampled beers and decided to add additional dry hops? My only concern is an extended dry hop on the original addition would lead to vegetal off flavors.
Have you experienced vegetal off flavors? IMO, it's one of the bigger myths of homebrewing. Not that it never happens, but my experience is that it happens very infrequently.
I agree, Denny. I rarely notice it and I dry hop fairly often.
+1 I dry hop in the keg, and rarely remove the hops / rack off them. Typically they'll end up in there for a month until the keg kicks. Once the keg is at serving temp, there's not a lot of chemistry going on.