Have I dry hopped too long
- Thread starter mancer62
- Start date
Help Support The Homebrew Forum:
IainM
Landlord.
Yeah, I've done large 14 day dry hops, and Stone do it for Ruination. As long as the temp isn't too high it will be fine.
Out of interest, what temp would you consider too high?
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
- Joined
- Jul 27, 2017
- Messages
- 2,814
- Reaction score
- 1,040
Only one way to find out: bottle and wait. Good luck!
IainM
Landlord.
It really depends on the time. In Stan Hieronymous's book he gives examples between 11C and 21C, and industry standard is 4 to 12 days, so as a guide I guess the upper temp at the lower exposure, and the lower temp at the upper exposure, would be fine. I wouldn't hop at 21C for two weeks, and I wouldn't hop at 25C for more than a couple of days, but this really is a guesstimate as there isn't much to go on (this is interesting though).
peebee
Out of Control
Blimey. There's an "industrial standard"? What happened to dry-hopping with a "small handful" chucked in the barrel where they would stay for however long it took to drink the barrel (a month?).
Seriously; I do at times cave in to the "American" way and dry-hop with vast quantities of (American) hops. Last time included 50g Columbus (and 50g Centennial, plus Cascade and others) in 23L for about a week or 10 days and I don't imagine it would harm if they had another 10 days. Taste is a little bit rough for my tastes, I'd prefer the newer "fruity" American varieties for heavy hopping. Odd, just a few years ago it was generally advised that the "traditional" American hops would be rough (whether as dry-hops or even copper hops). There was only Cascade that could be trusted and they would turn up all over the place (once easily recognisable, now because of all the new varieties recognition is a bit smudged).
Times change.
BeerCat
Landlord.
- Joined
- May 6, 2015
- Messages
- 5,292
- Reaction score
- 1,694
Don't dry hop at 35c as i did. You will just make hop tea!
IainM
Landlord.
By that I mean that that is just standard practice in the brewing industry, not that its some sort of 'best practice' or regulation.
ExpatBrewer
Junior Member
It seems a couple of days should be enough. This may be of interest, from a science paper I once (tried) to read:
I think I read that paper too. By somebody Wolfe I think. Bear in mind that I think they carried out their dry hop experiments at something like 1°C, so extraction will happen even faster at warm temperatures.It seems a couple of days should be enough. This may be of interest, from a science paper I once (tried) to read:
Whole cone hops take a few days longer to reach maximum extraction but pellets were very quick.
BTW, if people like the scientific side of brewing the Journal of the Institute of Brewing is open access and includes volumes going back to the 19th century. The audience is certainly not home brewers but if you can get your head around the scientific language then there is some interesting stuff there.
peebee
Out of Control
The problem with that graph is that it's for alpha-acids and us home-brewers are only dry hopping for flavoursome volatile oils. And, to mitigate any confusion, alpha-acid extraction doesn't equate to bitterness - that requires isomerisation of the alpha-acids (e.g. by boiling).It seems a couple of days should be enough. This may be of interest, from a science paper I once (tried) to read:
ExpatBrewer
Junior Member
Similar threads
