Dry Hopping techniques - POLL

[Bigheady57]

Here is a poll for you guys to ponder and debate.

I’m curious what everyone’s dry hop techniques are. Specifically IPA’s and NEIPA’s.

OPTION 1: Let beer ferment to terminal gravity and dry hop after fermentation is over

OPTION 2: Dry hop at a few points before terminal gravity and allow to ferment out with a blow off or a some type of capped fermentation (sounding)

OPTION 3: Dry hop early in fermentation 24-48hrs into active fermentation; at high krausen to achieve “biotransformation”

OPTION 4: anything other than listed above (please explain your process if this is your option)

I have tried all these options along with some double dry hopping, and have good results with all three. I have even combined some of these options, also having good results, but I’m interested to see what you all have to say.

CHEERS!

 

[Moose_MI]

That’s exactly what I do

 

[Moose_MI]

Sticky?

 

[day_trippr]

Why?

 

[Moose_MI]

Exactly

 

[SteveH aka shetc]

1

 

[bornandraisedlv]

1

 

[NitrogenWidget]

4. flame out hop additions while wort chiller works and call it a day.

 

[Tipsy McStagger]

Genius

 

[North_of_60]

4. Whirlpool while recirculating through CFC until it's cooled to about 120 degrees. I'm still tweaking the process since I just started doing this with my last two beers.

 

[Andrew Hodgson]

I have been mostly doing 2 DH's

First one at high krausen (Day 1-3)
and second about 3-4 days before bottling.

I also add some sugar with the second DH (dissolved in boiled water), read somewhere it helps scrub o2 by kicking off fermentation again.

 

[couchsending]

1 small one with less than 1 Plato left. Rest at ferm temp for 2 days after FG then cool to 60, let rest for 36-48 hours, pull as much yeast and hops as possible. Add much larger DH addition and let sit between 60 and 63 for 4-5 days. Crash and condition.

 

[Angus Young]

I dry hop in the keg.

 

[OG-wan Kenobi]

Depends on what I am making honestly

 

[mdscole]

Whirlpool hops!