Dry hopping - understanding

[Tom Kerry]

First post so sorry if I have done anything wrong

We have started doing some all grain brewing and are enjoying it. We have had a few kits from the malt miller which have been great.

We are just struggling to understand what the dry hopping instructions mean.

On the instructions it states

100g cashmere - dry hop 5 days
100g cashmere - dry hop 3 days

Could someone elaborate what they generally think this means.

Is it referring to when they should be added or how long the are supposed to be in. Should one go in and then be removed and the other one added?


Thanks in advance

TOM

https://www.themaltmiller.co.uk/product/everythings-cool-neipa-cashmere/

 

[Sadfield]

It us how long they are supposed to be in. The two day gap will be to allow the first batch of pellets to sink down through the beer, instead of having all your hops floating on the surface and not contacting the beer. You want to start dry hopping at or very near to the end of fermentation.

 

[Hoppyland]

Wow, that's a lot of dry hops, even by my standards! I guess that's why they are suggesting 2 separate additions. When using a lot of dry hops, I usually gently agitate the fermenting vessel a couple of time a day, by rocking it slowly to help them disperse. Raising one side half an inch and then dropping it sharply also helps if a lot are floating. You can, of course, open the FV & stir it, but I try to minimise opening when the vigorous fermentation has died down as it increases the risk of infection and spoilage.
Incidentally, drink with care - if you hit your targets this checks out at 6.9% ABV!!