[tommymorris]

Does Mr./Mrs. Shellhammer say anything about the gravity of the beer all that those dry hops are going in to?

I find my little American pales can’t handle 1 oz/gal. They would taste like hop juice.

You say this like it's a problem? 

But I think this information was geared towards getting the maximum amount of flavor from hops in your beer. If the beer you're brewing doesn't require maxed-out hop character, then I don't know if this particular bit of research applies.

Yeah. It took me a minute or two after my post to figure that out.

[denny]

Does Mr./Mrs. Shellhammer say anything about the gravity of the beer all that those dry hops are going in to?

I find my little American pales can’t handle 1 oz/gal. They would taste like hop juice.

You say this like it's a problem? 

But I think this information was geared towards getting the maximum amount of flavor from hops in your beer. If the beer you're brewing doesn't require maxed-out hop character, then I don't know if this particular bit of research applies.

Correct.  It was a recommendation for a maximum, not a minimum.

[skyler]

I just realized that the Waldo Lake Amber Ale-inspired beer I did on Memorial Day is ready for dry hops. I can try this technique sooner than expected. Using 3 oz of dry hops in a 5.75 gallon batch.

[Iliff Ave]

Trying this now. Just added 4 oz of hops to beer after crashing to 35f for a couple of days. Planning to keg in 48 hours. Hoping for good results.

[goose]

I wish I could cold crash my beer before dry hopping as Denny suggests.  My lagering keezere in in my basement.  The only thing I will carry down the stairs now are kegs of beer for safety reasons.  If I turned the walk-in cooler in my brewery down to 35 degrees, I would need take out a new mortgage on my house to pay the elctric bill!

For those reasons, I dry hop in the 60-65 degree range and it seems to work well for me.

[denny]

I wish I could cold crash my beer before dry hopping as Denny suggests.  My lagering keezere in in my basement.  The only thing I will carry down the stairs now are kegs of beer for safety reasons.  If I turned the walk-in cooler in my brewery down to 35 degrees, I would need take out a new mortgage on my house to pay the elctric bill!

For those reasons, I dry hop in the 60-65 degree range and it seems to work well for me.

That's what I was doing, too.  This is WAY better IMO.  OTOH, if I wasn't lucky enough to have glycol chilled conicals, I'd be right there with ya.

[BrewBama]

Come to think of it I’ve always dry hopped cold in the keg.

I keg from the fermenter and then cold crash in the keg under CO2 pressure to reduce stress on my old fermentation fridge. I let the beer clear then dry hop.


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[denny]

Come to think of it I’ve always dry hopped cold in the keg.

I keg from the fermenter and then cold crash in the keg under CO2 pressure to reduce stress on my old fermentation fridge. I let the beer clear then dry hop.


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That's what I used to do, too.  I'd leave them in til the keg kicked.

[MattyAHA]

you leave the dry hops in the keg til it kicks? how long do your kegs normally take to kick?

[denny]

you leave the dry hops in the keg til it kicks? how long do your kegs normally take to kick?

I used 2, for 2-3 months.  No problems with that, but I no longer do it after discovering the 35F/48 hour method.

[MattyAHA]

so you just add the dry hops cold for 48 hours then pull the bag? or do you keep it closed and jump to a fresh keg?

[denny]

so you just add the dry hops cold for 48 hours then pull the bag? or do you keep it closed and jump to a fresh keg?

These days I use a glycol chilled conical. I crash to 35 for 3-5 days, dump the yeast, add dry hops for 48 hours, then keg.

[MattyAHA]

sweet setup man, im about to brew a ipa this weekend along with a few other beers and im gonna try this cold dry hop technique, right on thank you

[BrewBama]

so you just add the dry hops cold for 48 hours then pull the bag? or do you keep it closed and jump to a fresh keg?

To keep from opening the keg (again), you can put a short leash on the bag so as you drink, the level of the beer drops below the bag and as a result you’ve removed the bag.  Rig it to where in ~1 gal your hops are high and dry.

I believe my lower flavor was a result of not using enough hops in my dry hop. I used more in my current Pale Ale on tap and it worked great.


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[MattyAHA]

so you just add the dry hops cold for 48 hours then pull the bag? or do you keep it closed and jump to a fresh keg?

To keep from opening the keg (again), you can put a short leash on the bag so as you drink, the level of the beer drops below the bag and as a result you’ve removed the bag.  Rig it to where in ~1 gal your hops are high and dry.

I believe my lower flavor was a result of not using enough hops in my dry hop. I used more in my current Pale Ale on tap and it worked great.


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great idea, dental floss seems perfect for that