Dryhop: when to and when not to

[GerritT]

Fusion this and fusion that, more and more styles are being defined, but what is the census here on dryhopping English style beers? Is traditionally a 5-minute hopping decadent enough, or is it quite acceptable to dump several ounces of hoppiness into the brew after second fermentation?
Please be so kind to elaborate!

 

[chthon]

Dryhop, then ship in barrels for four months at sea.

 

[chthon]

This was for a laugh of course, but it is based upon the recipes published by Ronald Pattinson, http://barclayperkins.blogspot.com/, where you can find enough proof that dry hopping was done regularly in English beer recipes.

 

[GerritT]

In "The Guide to Vintage beer", dry-hopping is mentioned in the glossary and nowhere else, reason why I put the question. But Barclay Perkins have dryhopped, and probably many else.

 

[marshbrewer]

In "The Guide to Vintage beer", dry-hopping is mentioned in the glossary and nowhere else, reason why I put the question. But Barclay Perkins have dryhopped, and probably many else.

Page 75, there's a 1939 Barkley's IPA that's dry hopped.

 

[GerritT]

Page 75, there's a 1939 Barkley's IPA that's dry hopped.

You find the one! Raising my glass to you, you're a gentleman and a scholar!

 

[marshbrewer]

I thought there was one, I just had to find it. I'm surprised it's such a late one. What I've really find surprising with the recipes in the book are the amount of hops in some of the recipes from the 1800's, I did a 1864 pale ale that had over 170g of hops in 5Gals, fast forward to the mid 1940's and that's dropped to around 60g. Just goes to show you, there's 'nowt much new'

 

[chthon]

In "The Guide to Vintage beer", dry-hopping is mentioned in the glossary and nowhere else, reason why I put the question. But Barclay Perkins have dryhopped, and probably many else.

Ha, I must say that I looked at the same book yesterday evening, and of course noticed the same.

 

[peebee]

We in the UK have dry-hopped our cask beers for eons, and still do, it doesn't have to be "vintage". Can't say I've had the odd hop fragment floating in my pint like I used to have though. Dry hopping is at much smaller rates than the new "American" styles - the old home brew books (e.g. by Dave Line) would recommend "a small handful" in the pressure barrel. EKG or similar was assumed.

Many more recent commercial beers are dry hopped at much higher levels, before bottling too. Fuller's 1845 is an example I can think of (at least some information I've gleaned suggests it is, and it seems backed up by the taste).

I now frequently dry-hop my "cask-style" bitter; the last was about 1g EKG per litre, split between primary and secondary ferment ("London Pride" clone).

 

[Clint]

I'm sure quite a few recipes in the GW book say "add a few cones" to the keg...

 

[Dutto]

Very occasionally, but only with a kit beer to give it that extra bit of hoppiness! :thumb: