Saturday, April 23, 2011
The curious case of the dry hops
I found myself racking a red seal clone I brewed a few weeks back into secondary this afternoon. And it occurred to me that I need to hit up the secondary fermentation with some dry hops. Dry hopping is a pretty simple process, just add hops to the secondary ferementer after racking. People talk about dry hopping like its some sort of an art form, but it is a simple procedure used to hit the wort with one last blast of fresh hop goodness. If done right it will add hop aroma with a very fresh quality. If done wrong it can introduce harsh grassy and vegetal notes to the finished product.
Brynildson (of Firestone-Walker) says that three to four days of dry hopping is optimal. Cilurzo (of Russian River) believes the appropriate time to be 7 to 14 days. Regardless, keep your dry hopping to less than 2 weeks and you will be good to go.
How do you hop?