Dry Hopping Question

[blackhammer]

A friend and I have recently brewed a 60 minute IPA but we only ended up with about 4.25 gallons. We are using a 6 gallon Better Bottle for primary. I want to dry hop in the primary, but I want to avoid oxidation. Should I primary for two weeks and then dry hop for one week (in the same vessel) to avoid grassy notes, or should I primary for one and dry hop for two weeks (again, in the same vessel) to allow SOME fermentation to combat possible oxidation, or should I primary for one week and dry hop for one week and limit the total time to two weeks? Thanks for your input.

 

[Psylocide]

Don't worry about oxidizing it... just toss the dry hops in there for 7 days. You'll be all good.

 

[Yooper]

Just dryhop for the last 5-7 days before packaging. It will be fine.

 

[blackhammer]

Just dryhop for the last 5-7 days before packaging. It will be fine.

Given my scenario, would there be no issue going for four weeks, dry hopping for the last week?

 

[PrinceOfThePoint]

Given my scenario, would there be no issue going for four weeks, dry hopping for the last week?

That would be fine, but I think you'd have a perfectly complete beer if you just primary for three weeks and add the dry hops during the last 5-7 days of that period like Yooper said.

Don't worry about removing the top for a few moments. If your fermentation vessel was reasonably sealed, the beer will be blanketed in CO2. Just don't leave the lid/stopper off for an extended period of time and you're gold.

 

[blackhammer]

I appreciate all of the feedback. Thank for the assistance

 

[hawktrio]

I would dry hop after 7 days in the hope of scrubbing any oxygen assuming ferment is not complete. It may well be complete if you pitched adequate healthy yeast.

 

[Chadwick]

I'd say it's good. Do the dry hop, bottle, don't worry about it for 2-3 weeks. It'll taste great.