Hey all,
Finished brewing my 2nd batch on Saturday, and it was an even better time than the first! We brewed a pale ale, and it calls to dry hop, but doesn’t indicate when and for how long. I’ve searched through this forum and reddit about optimal timing of when to add dry hops. I’ve seen a wide range of responses saying around the 3-4 day so the real active fermentation gets rid of oxidation that’s introduced when added. I’ve seen people suggest 3-4 days before bottling to avoid undesired grassy flavors.
If hops are added after the first 3-4 days of fermentation, should they be removed 4-5 days after as to not introduce any grassy flavors, or will that introduce oxygen that was hoped to be avoided by adding during active fermentation.
Basically just wondering your guys processes and thoughts on the topic!
Finished brewing my 2nd batch on Saturday, and it was an even better time than the first! We brewed a pale ale, and it calls to dry hop, but doesn’t indicate when and for how long. I’ve searched through this forum and reddit about optimal timing of when to add dry hops. I’ve seen a wide range of responses saying around the 3-4 day so the real active fermentation gets rid of oxidation that’s introduced when added. I’ve seen people suggest 3-4 days before bottling to avoid undesired grassy flavors.
If hops are added after the first 3-4 days of fermentation, should they be removed 4-5 days after as to not introduce any grassy flavors, or will that introduce oxygen that was hoped to be avoided by adding during active fermentation.
Basically just wondering your guys processes and thoughts on the topic!