When should I dry hop?

[Leard]

I've currently got a session NEIPA fermenting. Today is day 3 of fermentation. I have 240g of hops I want to dry hop with. I'm just wondering how is the best way to get the most juicy hoppy flavour, and to limit oxidation as much as possible.

I can't decide between dry hopping today whilst fermentation is still happening to ensure that any oxidation gets used by the yeast. Or waiting until fermentation is complete and dry hopping directly in the corny keg where I can do a closed transfer and put the hops in before I put the beer in. Or maybe I should split the hops into two and do both?

 

[Guybrush Threepwood]

Im due to try dry hopping for the first time next week, but going by Greg Hughes book, most recipes say to dry hop for last 3 days in fermenter. He also says though, that adding dry hops when gravity is 1.020 will add more fruitiness. I haven't dry hopped before so am a bit nervous about oxidation also, so likely wait for one addition at 3 day mark.

 

[Leard]

I used to dry hop by waiting until the end of fermentation and putting them in for the last few days. However since I can't do this without exposing it to oxygen, and because fermentation is complete, the risk of oxidation is just too high.

 

[Guybrush Threepwood]

I used to dry hop by waiting until the end of fermentation and putting them in for the last few days. However since I can't do this without exposing it to oxygen, and because fermentation is complete, the risk of oxidation is just too high.

Good point well made. I didnt think of it that way but makes sense!

 

[Banbeer]

waiting until fermentation is complete and dry hopping directly in the corny keg

Thought about one of these? HERE? they hook into the corny lid (lid needs angled bracket on)

 

[jMac]

I always dry hop in the FV 3 days before racking which is generally 14 days after pitching (never had a beer not reach FG and stabilise before dry hopping). Not had a problem with oxidisation, but maybe my palate isn’t up to it! .

 

[Hazelwood Brewery]

I've currently got a session NEIPA fermenting. Today is day 3 of fermentation. I have 240g of hops I want to dry hop with. I'm just wondering how is the best way to get the most juicy hoppy flavour, and to limit oxidation as much as possible.

I can't decide between dry hopping today whilst fermentation is still happening to ensure that any oxidation gets used by the yeast. Or waiting until fermentation is complete and dry hopping directly in the corny keg where I can do a closed transfer and put the hops in before I put the beer in. Or maybe I should split the hops into two and do both?

If you’re looking for a hazy ale then you might want at least two dry hop additions. The first should be now, at the height of fermentation because this is where you get maximum bio-transformation of hop phenols and malt proteins to produce molecules that creates the haze.