How do you dry hop twice?
Is it as simple as dry hop in secondary for x days then move to another fermenter and dry hop again for x days more?
If so what should the length of both X days be?
We normally do 4-5 days for each dry hop. For the first time we rack to secondary and add the hops in a bag weighed down by marbles then 4-5 days later for the second we chuck another bag in and don't remove the first.
If you have any co2 it's good practice to fire a layer of that into your secondary vessel to avoid oxidation when racking.
I dry hopped my latest PA twice. 14 days and 7 days. Yet to taste. Left them in for the whole time so it may be grassy. I'll report back. In-between 2 on my IPA which I'm doing 10 and 7 on. I plan to experiment alot with double dry hopping until I nail it.
Hey Qs keep me posted on how you get on.
Quote from: Dube on October 11, 2014, 02:30:38 PM
Gordon Strong recommends you pull dry hops after 5 days or so, I'd concur. Leaving them in too long risks a grassy flavour developing, which I've had.
I'd heard of this but couldn't detect any in the final beer. I was only dry hopping at 1g/L so maybe not high enough to produce significant grassiness.
i done this with an ipa i and and it was amazing i did 90g for 8 days and 30g for 4 days all in the primary and it was fantastic no grassyness, there was some astringency but the calculated ibus were 320 so i think it was from that and not the dry hop
So I popped my first bottle of that pale ale last night and while there was a decent aroma from it I was a bit disappointed considering I'd dry hopped 40g for 2 weeks and another 70g for 1 week. Plus I used 70g in the last 10 minutes of the boil spread over 10, 5 and 1 minute additions. No gassiness though
I think my next double dry hop experiment will be done over one week with 4 and 7 day schedules.
I think the magic numbers are 2g p/l & 3g p/l. Total 5g p/l ipa/dipa. No longer than 4 days each. According to Mitch Steals book (i think) Havent read it in a while