[jimmykx250]

Im doing a ipa and started my dry hopping at day 10. 9 day dry hop regime. Wondering how long I can leave the beer on the yeast cake before I need to worry about off flavors from the yeast.
Thanks,

[HoosierBrew]

Im doing a ipa and started my dry hopping at day 10. 9 day dry hop regime. Wondering how long I can leave the beer on the yeast cake before I need to worry about off flavors from the yeast.
Thanks,

No worries. Ideally, you should be packaging at the end of the dry hop period, to get the freshest hop flavor.  Zero yeast worries in that time frame.

[dmtaylor]

About 10 weeks in my experience.  If you can wait that long!   

[klickitat jim]

About 10 weeks in my experience.  If you can wait that long!   

Me too, at least 10. But thats not one size fits all. Im sure it depends on the yeast, the temp its sitting at, etc etc etc (The King and I reference)

[HoosierBrew]

Yeah, I've pushed 3 month envelope and been fine, too. I've usually keep the beer pretty cool going that long, though.

[erockrph]

Yeah, I've pushed 3 month envelope and been fine, too. I've usually keep the beer pretty cool going that long, though.

Same here. I've left things like quads, wee heavy, barleywine, etc on the cake for 12 weeks or so with no noticeable issues.

[ynotbrusum]

Sours even longer... IPA would be about 4-6 weeks typically then keg it and drop the stainless hop tea ball tied off to light fishing line and carb.  Take a sample every 5 days until it hits stride and remove the tea ball or just leave it in there.

[slats]

It can go for several weeks. Just make sur enough keep your airlock intact.

[jimmykx250]

Sounds like I don't have to worry as long as I dont go any longer than 6 weeks.
Thanks for the replys!

[mabrungard]

Certainly a couple of weeks will not be a problem as long as your beer is kept reasonably cool. So no reason to be concerned.

Are you aware that there is scientific research that shows that it only takes 2 to 3 days to produce the full effect of dry-hopping? You could easily reduce your contact time significantly.

[jimmykx250]

Certainly a couple of weeks will not be a problem as long as your beer is kept reasonably cool. So no reason to be concerned.

Are you aware that there is scientific research that shows that it only takes 2 to 3 days to produce the full effect of dry-hopping? You could easily reduce your contact time significantly.

No I wasnt aware so I could compress the dry hop schedule? Im using the recipe from beersmith on the KErn river IPA. BELOW


Ingredients
Amount   Name   Type   #
13 lbs 12.5 oz   Pale Malt (2 Row) US (2.0 SRM)   Grain   1
12.3 oz   Cara-Pils/Dextrine (2.0 SRM)   Grain   2
12.3 oz   Caramel/Crystal Malt - 10L (10.0 SRM)   Grain   3
12.3 oz   Munich Malt (9.0 SRM)   Grain   4
6.0 oz   Honey Malt (25.0 SRM)   Grain   5
5.9 oz   White Wheat Malt (2.4 SRM)   Grain   6
0.9 oz   Nugget [13.0%] - Boil 60 min   Hops   7
0.9 oz   Citra [12.0%] - Boil 30 min   Hops   8
1.00   Whirlfloc Tablet (Boil 15 min)   Misc   9
0.9 oz   Citra [12.0%] - Boil 15 min   Hops   10
0.9 oz   Citra [12.0%] - Boil 10 min   Hops   11
0.9 oz   Citra [12.0%] - Boil 5 min   Hops   12
1 pkgs   California Ale (White Labs #WLP001)   Yeast   13
1.2 oz   Citra [12.0%] - Dry Hop 12 days   Hops   14
0.5 oz   Amarillo Gold [8.5%] - Dry Hop 12 days   Hops   15
0.7 oz   Citra [12.0%] - Dry Hop 9 days   Hops   16
0.9 oz   Amarillo Gold [8.5%] - Dry Hop 6 days   Hops   17
1.1 oz   Citra [12.0%] - Dry Hop 3 days   Hops   18
Taste Notes
Double IPA with very complex malt flavors that are well matched by very tropical and fruity aromas and flavors from the large additions of Citra hops. Great head retention and clarity. Liked by many that don't like IPA's, loved by those that do. Recipe verbatim from Can You Brew It Podcast. Read notes for additional brewing info.
Notes
Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors. Brewer uses Koppaclear tablets from Brewers Supply group as wort clarification agent. Whirfloc cleared mine up quite well, so I've substituted that in this recipe. Brewer uses Briess malts for all but 2-row and Honey. 2-row is Great Western, Honey is Gambrinus. Brewed with hard water - High in hardness, low in alkalinity.

[dmtaylor]

Wow, looks wasteful on hops to me, but what do I know, I'm a malthead.  I bet you'll get identical results by eliminating the 30, 15, and 10 minute additions of Citra, and adding all your dry hops for 3-4 days.  Simplify and be amazed.

[jimmykx250]

Wow, looks wasteful on hops to me, but what do I know, I'm a malthead.  I bet you'll get identical results by eliminating the 30, 15, and 10 minute additions of Citra, and adding all your dry hops for 3-4 days.  Simplify and be amazed.

What do you mean adding all your dry hops for 3-4 days? Im open to suggestions especially if it simplifies things!

[hopfenundmalz]

Wow, looks wasteful on hops to me, but what do I know, I'm a malthead.  I bet you'll get identical results by eliminating the 30, 15, and 10 minute additions of Citra, and adding all your dry hops for 3-4 days.  Simplify and be amazed.

What do you mean adding all your dry hops for 3-4 days? Im open to suggestions especially if it simplifies things!

As Martin said in his post, there has been research published that you get the oils from the hops in 3-4 days, longer and you are getting vegetal compounds.

[reverseapachemaster]

I recently bottled a couple non-sour, non-brett beers that had aged on the trub for nine and ten months with no beef broth flavors. I wouldn't let hoppy beers go any longer than necessary just to avoid losing the hop flavor but I would not panic over a few weeks on the trub.