Primary Dry Hop

[elgee]

This may have been answered but wondering what people have for experience with a dry hop in primary. Will it be a waste and drive off any aroma through the airlock?

 

[sborz22]

This may have been answered but wondering what people have for experience with a dry hop in primary. Will it be a waste and drive off any aroma through the airlock?

I think the common answer is going to be yes and that it will be a waste of hops if you will be able to impart the same aroma you are looking for just by waiting a few days to do a dry hop after primary fermentation has completed.

 

[whovous]

Definitely no. Different advantages to dry hopping during fermentation and after.

 

[IslandLizard]

It works for NEIPAs.
Sure some is lost, but much is also gained, given the larger quantities and process typical for those kind of beers.

 

[jonny24]

During primary fermentation, I think you'll probably lose a lot.

But I do add mine in the primary fermenter, when it looks like activity has mostly stopped. Then after 4-7 days that's when I move to secondary to clear.

 

[Kiln]

I just used some hop hash, crystal. Wow, it really worked. I tossed it in the primary at high krausen. I really want to get some citra hop hash and try that next.

 

[couchsending]

It’s debatable and depends on the yeast you’re using.

A lot will say it’s amazing and essential for NEIPAs. A lot of credible professional breweries will say you just end up with a muddled hop mess and it’s a waste of hops.

For maximum hop aroma you need the minimum amount of yeast present in the beer before adding a Dry Hop as long as you can keep O2 ingress at bay.

I think the bigger debate is the exact temp you dry hop at.. I think there a big difference between 60* and even 68/70.

 

[elgee]

I have done it before in a NEIPA which may be why a lot of them require a second hop charge closer to the end of fermentation.

 

[IslandLizard]

I have done it before in a NEIPA which may be why a lot of them require a second hop charge closer to the end of fermentation.

Exactly!
There's an alleged bio-transformation from dry hopping during early fermentation (30-70% attenuated), the results are second to none. Then that extra dose of dry hops toward the end, when fermentation is about over, puts it where we want it to be.