How much is too much dry hop?
I plan on dry hopping my small 3.5 gallon batch pale ale.
I have 1 oz each of Mosaic and Citra.
I plan on dry hopping for 5 days.
Initially I designed the recipe to only use .5 oz each, I'm wondering if this is too conservative. In the same vein I do not want to overdue it.
Additionally this will be my first time kegging. Will I get more aroma from dry hopping in the keg or in the fermenter?
I like the idea of dry hopping while being protected by c02.
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Since this is a pale ale and not an IPA, your 2 oz. of dry hops should work just fine for 3.5 gallons. And mosaic and citra is a great combo! (If it were an IPA, I've had good luck going as high as 1.5 oz. per gallon.) Five days works, but you might find that 3 days, or even 2, will still give you great dry-hop character, and you get to drink it sooner. I always dry hop in the fermenter, works fine. If you dry hop in the keg, make sure you have a way to separate the beer from the hop particles without clogging the dip tube. Generally this entails a dip-tube screen and a second keg to serve as the bright tank. Good luck!