ChiknNutz
Well-Known Member
Looking into doing my first dry hop batch. I've seen a mixed bag of ways and times to dry hop. It looks like most dry hop AFTER fermentation has completed, but is there a reason you cannot dry hop as soon as you pitch the yeast? Further, this ensures no oxygen entry if done after fermentation. I read a couple articles suggesting dry hopping in primary when 4 points remain, but this defeats the intent of doing it from the very get-go. I am sure there's a good reason not to, just looking for some feedback.
This particular batch says to dry hop for 7 days, which seems just about ideal for fermentation to complete or very close to it, then transfer to serving keg. My last batch (a simple SMaSH ale), I transferred to the serving keg after 3 days then spunded at 28 psi to carbonate. I think if left in the fermenter for 7 days, there likely wouldn't be enough active fermentation to do much for carbonating.
This particular batch says to dry hop for 7 days, which seems just about ideal for fermentation to complete or very close to it, then transfer to serving keg. My last batch (a simple SMaSH ale), I transferred to the serving keg after 3 days then spunded at 28 psi to carbonate. I think if left in the fermenter for 7 days, there likely wouldn't be enough active fermentation to do much for carbonating.