[brulosopher]

I've heard of a few techniques for getting the most out of hops, one that I've been using is the double dry hop, which involves adding more than a single dry hop dose over the span of a few days. Convinced as I was that it contributed to better hop aroma, I finally put this one through the flimsy rigors of an xBmt. Results are in!

http://brulosophy.com/2015/05/04/single-vs-double-dry-hop-exbeeriment-results/

[beersk]

Nice work. I quit dry hopping a long time ago. Just didn't care enough to do the extra work. Like you, I don't brew much hoppy beer anymore either. There's so much available on the market and I'm not always in the mood to drink IPA. The kind of beer I like to drink, I can hop up enough in the boil to not have to dry hop. I have a hoppy pale lager on tap right now that suits me just fine - it's all about balance!

[brulosopher]

Nice work. I quit dry hopping a long time ago. Just didn't care enough to do the extra work. Like you, I don't brew much hoppy beer anymore either. There's so much available on the market and I'm not always in the mood to drink IPA. The kind of beer I like to drink, I can hop up enough in the boil to not have to dry hop. I have a hoppy pale lager on tap right now that suits me just fine - it's all about balance!

Thanks! Yeah, for the most part, I get the hop character I like from the boil as well

[JT]

Thanks for running the experiment and for posting a link to it here.  I sometimes forget all the blogs and various sites I intend to follow, so a reminder on the forum sure comes in handy!

[69franx]

Great info Marshall,  good read

[HoosierBrew]

Nice work, Marshall. This pretty much goes along with my experience, too. I've dry hopped a multitude of ways and haven't found a difference between the two. I've always felt like the total amount of oil that comes from dry hopping is the total, regardless of how many additions it took to get there.

[majorvices]

Most important part of dry hopping is getting as much of the yeast out of solution as possible. The yeast will grab the hop resins as they fall out of solution. This may be where some of the ideas that 2 dry hoppings give better aroma since the yeast has cleared up more by the second.

[HoosierBrew]

Most important part of dry hopping is getting as much of the yeast out of solution as possible. The yeast will grab the hop resins as they fall out of solution. This may be where some of the ideas that 2 dry hoppings give better aroma since the yeast has cleared up more by the second.

Yeah, I agree. I'm really sold on dry hopping clear beer. The aroma seems to last longer this way to me. I know everybody likes their way best.

[AmandaK]

Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?

[erockrph]

Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?

I whirlpool almost every beer with flavor additions, but I still dry hop some beers on occasion. I have been dry-hopping less and less, though. I haven't quite given it up on IPA's, but I may have to try it soon. I do think the character is different between the two, but the only time it really matters to me is a massively hopped beer where I want to layer both whirlpool and dry hops together.

[HoosierBrew]

I'm whirlpooling pretty much everything nowadays. For American styles, I'm pretty happy with whirlpool hops only for American amber, brown,  and stout. But for APA and AIPA I do dry hop but at a lesser amount than before. I agree that there is a different aroma character between steeped and dry hops.

[brulosopher]

Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?

Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

[brewinhard]

Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?

Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light. 

[brulosopher]

Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?

Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light.

For sure! Are you thinking something similar to what I did before (175F hopstand with no dry hop vs dry hop with no hopstand) or something different?
I'll be brewing an xBmt beer I plan to bring with me to NHC next week, I'll probably get back to this one soon after the conference. Cheers!

[erockrph]

Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?

Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light.

For sure! Are you thinking something similar to what I did before (175F hopstand with no dry hop vs dry hop with no hopstand) or something different?
I'll be brewing an xBmt beer I plan to bring with me to NHC next week, I'll probably get back to this one soon after the conference. Cheers!

Marshall,

One thing I'd like to see if you revisit this topic is to see how well the hop character holds up over time between the two. In other words, run a sensory panel early on, then repeat it after maybe 2 months and 6 months (or something along those lines). I don't doubt that a dry-hopped beer will likely have more hop aromatics early on, but my experience leads me to believe that "hot side" additions hold up better over time. It would be interesting to see that one tested out.