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Main
Date: 23 Aug 2006 12:21:34
From: rb
Subject: dry hopping, how long is too long?
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Is it possible to dry hop for too long?
What are the stages (if I can put it that way), for say dry hopping for
three days, a week, 2 weeks, a month...?
I would imagine that too long and you would start to lose some of the
effect that dry hopping imparts.
rb
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Date: 23 Aug 2006 05:13:08
From: Lance A Boyle
Subject: Re: dry hopping, how long is too long?
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I try to remove the dry hops after a week or two. Any longer, and the
beer starts to smell like lawn clippings.
Lance
rb wrote:
> Is it possible to dry hop for too long?
> What are the stages (if I can put it that way), for say dry hopping for
> three days, a week, 2 weeks, a month...?
> I would imagine that too long and you would start to lose some of the
> effect that dry hopping imparts.
> rb
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Date: 23 Aug 2006 10:02:47
From: Denny Conn
Subject: Re: dry hopping, how long is too long?
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Lance A Boyle wrote:
>
> I try to remove the dry hops after a week or two. Any longer, and the
> beer starts to smell like lawn clippings.
OTOH, I often dry hop for 2 weeks in secondary, than add more dry hops
to the keg til it;s gone, which may be a couple/three months. It's all
about your own preference.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 18:17:31
From: John 'Shaggy' Kolesar
Subject: Re: dry hopping, how long is too long?
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On Wed, 23 Aug 2006 10:02:47 -0700, <denny.g.conn@ci.eugene.or.us > wrote:
> Lance A Boyle wrote:
>>
>> I try to remove the dry hops after a week or two. Any longer, and the
>> beer starts to smell like lawn clippings.
>
> OTOH, I often dry hop for 2 weeks in secondary, than add more dry hops
> to the keg til it;s gone, which may be a couple/three months. It's all
> about your own preference.
IIRC, certain types of hops are more known for the "lawn clippings" flavor
than others.
John.
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Date: 23 Aug 2006 11:48:32
From: Denny Conn
Subject: Re: dry hopping, how long is too long?
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John 'Shaggy' Kolesar wrote:
> IIRC, certain types of hops are more known for the "lawn clippings" flavor
> than others.
Yeah, that's what I've experienced. For me, Saaz was one of those.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 11:50:40
From: Gerard Eberlein
Subject: Re: dry hopping, how long is too long?
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"rb" <snafu_1@lycos.com > wrote in message
news:44ebbad2$0$19088$88260bb3@news.teranews.com...
> Is it possible to dry hop for too long?
> What are the stages (if I can put it that way), for say dry hopping for
> three days, a week, 2 weeks, a month...?
> I would imagine that too long and you would start to lose some of the
> effect that dry hopping imparts.
> rb
I dry hop 7-14 days depending on what a convenient time for me to bottle is.
Gerard
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Date: 23 Aug 2006 08:35:03
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: dry hopping, how long is too long?
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rb wrote:
> Is it possible to dry hop for too long?
> What are the stages (if I can put it that way), for say dry hopping for
> three days, a week, 2 weeks, a month...?
> I would imagine that too long and you would start to lose some of the
> effect that dry hopping imparts.
> rb
Depends on what you want -- I dry hop in the keg, so the beer is dry
hopped until it's gone. You don't lose anything from dry hopping over a
long period.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 23 Aug 2006 13:09:56
From: Joel
Subject: Re: dry hopping, how long is too long?
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rb <snafu_1@lycos.com > wrote:
>Is it possible to dry hop for too long?
Yes.
>I would imagine that too long and you would start to lose some of the
>effect that dry hopping imparts.
More to the point, too long and you can start getting
a grassy quality to the aroma. I've noticed it's somewhat
dependent on variety of hop, so some may be OK for leaving
awhile.
I know that as I got more experience with dry-hopping,
both the amount and duration got smaller. I typically now
dry-hop with 1/2 ounce for 3-4 days.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 25 Aug 2006 07:35:34
From: Martin Brungard
Subject: Re: dry hopping, how long is too long?
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Joel has support when it comes to limited dry hopping time. At the AHA
Conference last June, the head brewer at Firestone Brewery gave a session on
dry hopping. He also said that about 3 days is all they allow the dry hops
to contact the beer. Please note that Firestone has won the World Beer Cup
with their dry hopped beers.
I personally know that dry hopping for more than a week is not a good thing.
I have been aiming for a week in the past, but I'll have to try shorter
contact times now.
Another interesting tid-bit was that they wait until primary fermentation is
ALMOST over and then they add the dry hops. This goes against everything
I've heard regarding dry hopping, but it must work. One thing that might be
beneficial is that the small amount of oxygen that gets into the fermenter
when you add the hops would be consumed by the yeast. That should improve
the beer shelf life.
Enjoy,
Martin Brungard
Tallahassee, FL
"Joel" <plutchak@see.headers > wrote in message
news:echk34$51k$1@badger.ncsa.uiuc.edu...
> rb <snafu_1@lycos.com> wrote:
>>Is it possible to dry hop for too long?
>
> Yes.
>
>>I would imagine that too long and you would start to lose some of the
>>effect that dry hopping imparts.
>
> More to the point, too long and you can start getting
> a grassy quality to the aroma. I've noticed it's somewhat
> dependent on variety of hop, so some may be OK for leaving
> awhile.
> I know that as I got more experience with dry-hopping,
> both the amount and duration got smaller. I typically now
> dry-hop with 1/2 ounce for 3-4 days.
> --
> Joel Plutchak "Sometimes I think we're alone in the universe, and
> plutchak@[...] sometimes I think we're not. In either case the idea
> is quite staggering." - Arthur C. Clarke
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Date: 25 Aug 2006 08:39:09
From: Denny Conn
Subject: Re: dry hopping, how long is too long?
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Martin Brungard wrote:
>
> Joel has support when it comes to limited dry hopping time. At the AHA
> Conference last June, the head brewer at Firestone Brewery gave a session on
> dry hopping. He also said that about 3 days is all they allow the dry hops
> to contact the beer. Please note that Firestone has won the World Beer Cup
> with their dry hopped beers.
>
> I personally know that dry hopping for more than a week is not a good thing.
> I have been aiming for a week in the past, but I'll have to try shorter
> contact times now.
Martin, I was at that presentation also, and the first thing that struck
me when Matt said that is that he was assuming that all brewers were
looking for the same effects from dry hopping in all their beers. I
just can't agree with that. At least to me, it all depends on the beer
you make and what you want out of it. Now, I know Matt makes some
fantastic beers, but I just don't think I should let his tastes and
ribbons dictate what I want out of my beer.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 25 Aug 2006 13:11:22
From: Joel
Subject: Re: dry hopping, how long is too long?
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Martin Brungard <mabrungard@comcast.net > wrote:
>At the AHA Conference last June, the head brewer at Firestone
>Brewery gave a session on dry hopping. He also said that
>about 3 days is all they allow the dry hops to contact the
>beer. Please note that Firestone has won the World Beer Cup
>with their dry hopped beers.
That's nice to know. Do you recall if/what he said
about hopping rates?
One additional consideration is that commercial
breweries generally need to be more conservative than
homebrewers-- if they leave hops in too long and get
some grassiness, they and their customers have to live
with it, potentially impacting their bottom line.
Homebrewers have the luxury of not having to please a
paying clientele, so can do more experimentation and
take more risk.
>Another interesting tid-bit was that they wait until primary fermentation is
>ALMOST over and then they add the dry hops. This goes against everything
>I've heard regarding dry hopping, but it must work. One thing that might be
>beneficial is that the small amount of oxygen that gets into the fermenter
>when you add the hops would be consumed by the yeast. That should improve
>the beer shelf life.
That's a good point. I may have to try that, though
I think it's a day or two too late for my current batch
(a mostly-Simcoe Pale Ale).
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 23 Aug 2006 04:17:35
From: Brew Man
Subject: Re: dry hopping, how long is too long?
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I typically dry hop for no more than one week and I have always had
excellent results. For those beers that I dry hop, it is usually with
1 ounce of Cascade in a 5 gallon batch.
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Date: 23 Aug 2006 11:31:51
From: Dan Logcher
Subject: Re: dry hopping, how long is too long?
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Brew Man wrote:
> I typically dry hop for no more than one week and I have always had
> excellent results. For those beers that I dry hop, it is usually with
> 1 ounce of Cascade in a 5 gallon batch.
Same for me.. 1 oz Cascade plugs or flowers if I have them.
I have left a batch longer, just out of laziness for racking.
--
Dan
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Date: 23 Aug 2006 18:16:15
From: John 'Shaggy' Kolesar
Subject: Re: dry hopping, how long is too long?
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On Wed, 23 Aug 2006 12:21:34 +1000, <snafu_1@lycos.com > wrote:
> Is it possible to dry hop for too long?
> What are the stages (if I can put it that way), for say dry hopping for
> three days, a week, 2 weeks, a month...?
> I would imagine that too long and you would start to lose some of the
> effect that dry hopping imparts.
Hop aroma will fade over time, so you'd probably get to a point where you're
just losing the effects of the dry hopping you were trying to do. I can't
tell you exatly where that cutoff point is. However, typically you see most
people dry hopping for either 1 or 2 weeks depending on how much aroma
they want. Occasionally you'll see someone dry hop in the keg, in which
case the hops stay in there as long as the beer lasts.
John.
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Date: 24 Aug 2006 00:14:33
From: David M. Taylor
Subject: Re: dry hopping, how long is too long?
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"rb" <snafu_1@lycos.com > wrote in message
news:44ebbad2$0$19088$88260bb3@news.teranews.com...
> Is it possible to dry hop for too long?
> What are the stages (if I can put it that way), for say dry hopping for
> three days, a week, 2 weeks, a month...?
> I would imagine that too long and you would start to lose some of the
> effect that dry hopping imparts.
The general guidance that I use is 10 to 14 days. Shorter than that, and
you might not get all of the good stuff out of the hops (then again, maybe
you will... some people report good results with less than 7 days... I've
just never tried that short a time). Longer than that, and you risk
"grassy" flavors from the hops sitting in there for too long.
I am getting a bit antsy to get my special bitter done. Maybe I should
bottle after just 7 days of dry hopping, and see if that's good enough?
Nah, I'd rather be safe than sorry. Just a few more days, then it will
definitely be ready.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 30 Aug 2006 22:58:06
From:
Subject: Re: dry hopping, how long is too long?
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Martin Brungard wrote:
> Another interesting tid-bit was that they wait until primary fermentation is
> ALMOST over and then they add the dry hops. This goes against everything
> I've heard regarding dry hopping, but it must work. One thing that might be
> beneficial is that the small amount of oxygen that gets into the fermenter
> when you add the hops would be consumed by the yeast. That should improve
> the beer shelf life.
Hey, this gives mean idea!
Place the bagged hops in the keg. Then purge all the oxygen from the
keg before racking beer. This wouldsolve the oxygenation issue of
adding dry hops after fermentation.
BTW, I have never smelled lawn clippings... but I only dry hop with
Cascades.
Cheers,
R
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Date: 31 Aug 2006 12:54:36
From: Joel
Subject: Re: dry hopping, how long is too long?
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<ilovepaleale@gmail.com > wrote:
>BTW, I have never smelled lawn clippings...
Do you live in a desert?
>...but I only dry hop with Cascades.
In my experience, Cascades were one of the worst
offenders.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 31 Aug 2006 08:51:37
From: Denny Conn
Subject: Re: dry hopping, how long is too long?
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Joel wrote:
> In my experience, Cascades were one of the worst
> offenders.
Horses for courses...I love Cascade dry hops, and can't stand the aroma
of Fuggles, EKG, or Saaz....
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 31 Aug 2006 16:00:18
From: Joel
Subject: Re: dry hopping, how long is too long?
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Denny Conn <denny.g.conn@ci.eugene.or.us > wrote:
>Joel wrote:
>> In my experience, Cascades were one of the worst
>> offenders.
>
>Horses for courses...I love Cascade dry hops, and can't stand the aroma
>of Fuggles, EKG, or Saaz....
I like Cascades, too, but for me they seemed to get that
grassy character if dry-hopped too long.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 31 Aug 2006 10:04:30
From: Bill Riel
Subject: Re: dry hopping, how long is too long?
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In article <ed712i$bpj$1@badger.ncsa.uiuc.edu >, plutchak@see.headers
says...
> Denny Conn <denny.g.conn@ci.eugene.or.us> wrote:
> >Joel wrote:
> >> In my experience, Cascades were one of the worst
> >> offenders.
> >
> >Horses for courses...I love Cascade dry hops, and can't stand the aroma
> >of Fuggles, EKG, or Saaz....
>
> I like Cascades, too, but for me they seemed to get that
> grassy character if dry-hopped too long.
I've had that "grassy" character from Cascades as well - I've found that
it fades tho.
I tend to do more English styles (though I like to brew APA's and PNW-
style IPA's from time to time) but I've found that EKG can get an almost
overwhelming "candy" like character if dry-hopped for too long.
Fortunately, that fades pretty quickly and leaves a nice floral aroma.
--
Bill
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Date: 31 Aug 2006 09:42:24
From: Denny Conn
Subject: Re: dry hopping, how long is too long?
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Joel wrote:
> I like Cascades, too, but for me they seemed to get that
> grassy character if dry-hopped too long.
For me, a couple months in the keg isn't too much....
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 31 Aug 2006 11:57:42
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: dry hopping, how long is too long?
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Denny Conn wrote:
> Joel wrote:
>
>
>> I like Cascades, too, but for me they seemed to get that
>>grassy character if dry-hopped too long.
>
>
> For me, a couple months in the keg isn't too much....
At the risk of posting a "me too" post -- me too!
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 31 Aug 2006 12:26:55
From: Gerard Eberlein
Subject: Re: dry hopping, how long is too long?
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"Joel" <plutchak@see.headers > wrote in message
news:ed712i$bpj$1@badger.ncsa.uiuc.edu...
> Denny Conn <denny.g.conn@ci.eugene.or.us> wrote:
> >Joel wrote:
> >> In my experience, Cascades were one of the worst
> >> offenders.
> >
> >Horses for courses...I love Cascade dry hops, and can't stand the aroma
> >of Fuggles, EKG, or Saaz....
>
> I like Cascades, too, but for me they seemed to get that
> grassy character if dry-hopped too long.
> --
> Joel Plutchak "Sometimes I think we're alone in the universe, and
> plutchak@[...] sometimes I think we're not. In either case the idea
> is quite staggering." - Arthur C. Clarke
I love amarillo for dry hopping.
Gerard
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Date: 31 Aug 2006 08:07:00
From: Dan Logcher
Subject: Re: dry hopping, how long is too long?
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ilovepaleale@gmail.com wrote:
> Martin Brungard wrote:
>
>
>>Another interesting tid-bit was that they wait until primary fermentation is
>>ALMOST over and then they add the dry hops. This goes against everything
>>I've heard regarding dry hopping, but it must work. One thing that might be
>>beneficial is that the small amount of oxygen that gets into the fermenter
>>when you add the hops would be consumed by the yeast. That should improve
>>the beer shelf life.
>
>
> Hey, this gives mean idea!
>
> Place the bagged hops in the keg. Then purge all the oxygen from the
> keg before racking beer. This wouldsolve the oxygenation issue of
> adding dry hops after fermentation.
>
> BTW, I have never smelled lawn clippings... but I only dry hop with
> Cascades.
Oxidation from dry hopping? I typically dry hop with cascade as well,
but I do mine in secondary, not keg.
--
Dan
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Date: 31 Aug 2006 14:07:46
From: John 'Shaggy' Kolesar
Subject: Re: dry hopping, how long is too long?
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On Thu, 31 Aug 2006 08:07:00 -0400, <dlogcher*xspam*@comcast.net > wrote:
> ilovepaleale@gmail.com wrote:
>> Martin Brungard wrote:
>>
>>
>>>Another interesting tid-bit was that they wait until primary fermentation is
>>>ALMOST over and then they add the dry hops. This goes against everything
>>>I've heard regarding dry hopping, but it must work. One thing that might be
>>>beneficial is that the small amount of oxygen that gets into the fermenter
>>>when you add the hops would be consumed by the yeast. That should improve
>>>the beer shelf life.
>>
>>
>> Hey, this gives mean idea!
>>
>> Place the bagged hops in the keg. Then purge all the oxygen from the
>> keg before racking beer. This wouldsolve the oxygenation issue of
>> adding dry hops after fermentation.
>>
>> BTW, I have never smelled lawn clippings... but I only dry hop with
>> Cascades.
>
> Oxidation from dry hopping? I typically dry hop with cascade as well,
> but I do mine in secondary, not keg.
Yeah, if someone is seriously having oxidation issues from adding dry hops
then they must really be doing something wrong. Like a lot of other things,
don't assume that what a commercial brewer says has any correlation to
homebrewing. There are a lot of things that commercial breweries do which
don't translate into homebrewing.
John.
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