Dry hopping

[Brewmarc]

Iv just had a sneaky taste of my American Pale still in the primary, it's still fermentating after 10 days (US 05) so I'm going to leave it another week at least before racking to secondary.
It tastes fantastic but it really needs more cascade flavour. Iv got about 30g AA 7.9 left I allways intended to dry hop.
I recon it'll be in the secondary for about two to three weeks. Is there any harm in leaving in there the whole time I don really want to impart much more bitterness.

 

[MickDundee]

It won't impart any bitterness, hops need temps over 80C to break down any AA. I'm not sure whether it would be too long to leave and result in grassy flavours until the hops fade a bit though!

 

[Brewmarc]

It won't impart any bitterness, hops need temps over 80C to break down any AA. I'm not sure whether it would be too long to leave and result in grassy flavours until the hops fade a bit though!

Thanks I did wonder, about bitterness. maybe it's best to put a few more hops in for less time for max flavour. I'll need to get some more though:-x

 

[TheRedDarren]

One thing I noticed when brewing with cascade is during and for a short while after fermentation is its flavour almost disappears, then tends to make a reappearance after a bit of conditioning.
It happened a few times when I was making SNPA clones. Very odd.
Don't let me stop you dry hopping with even more though, you can't get enough cascade!

 

[terrym]

What I usually do is to rack off when the fermentation has all but finished, then dry hop for 5/6 days with the last 2 days in a cool place to drop the yeast as much as possible.
For the the last brew however I made a hop tea with a small amount of cooling boiled water at about 60*C, then, when cooled, chucked in the liquid and hop debris and left it for my normal dry hop cycle. That way I hope to capture some hop flavour as well as the aroma which is what I understand dry hopping, in the main, is all about. At the moment I can't tell if there is any difference to normal dry hopping but the taster before packaging was good. Might be worth a go for yourself.

 

[Brewmarc]

What I usually do is to rack off when the fermentation has all but finished, then dry hop for 5/6 days with the last 2 days in a cool place to drop the yeast as much as possible.
For the the last brew however I made a hop tea with a small amount of cooling boiled water at about 60*C, then, when cooled, chucked in the liquid and hop debris and left it for my normal dry hop cycle. That way I hope to capture some hop flavour as well as the aroma which is what I understand dry hopping, in the main, is all about. At the moment I can't tell if there is any difference to normal dry hopping but the taster before packaging was good. Might be worth a go for yourself.

It really does need more cascade flavour rather than aroma so maybe this is the way to go.
Cheers. I just love cascade hops, think it's my all time favourites.
Maybe I should start a pole thread to see what is the most favourite flavour hop on the forum:grin:

 

[MyQul]

As terry says add a hop tea (as well as dry hopping) at bottling time to add some more cascade flavour. I recently completely changed the flavour of a beer by adding a hop tea and dry hopping, from columbus to simcoe

 

[Godsdog]

I have a stainless steel 1litre tea pot that I picked up off the local bric a brac market and half fill it with water on the hob and get it up to around 70C Then put the hops in it inside either a teaball or empty tea bags I purchased off eBay and over a half hour keep going back and relighting the hob for a short time to raise the temperature back up to 70.i then let it cool and throw the tea and the tea ball of hops into the fermenter on around the 5th day after the initial burst of vigorous fermentation dies down,after I have kegged and got around to the sampling usually 6 weeks if I aint happy with it I will go through the whole process again either with the same hop or a different one and dump it in the keg and purge

 

[Brewmarc]

As terry says add a hop tea (as well as dry hopping) at bottling time to add some more cascade flavour. I recently completely changed the flavour of a beer by adding a hop tea and dry hopping, from columbus to simcoe

Great idea.
Hop tea & dry hop. I think this is the way to go.
It's in the secondary today I'm going to leave it for a week or so then do what you suggest, lobing in some dry hops then adding a hop tea at bottling.
Thanks a lot .
Edit: this method will allow for taste control as well.:thumb: