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Dry Hopping

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troyedwards

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Hi All,

I have found that when I dry hop into my racked beer (for me 'racking' means taking it from primary fermentation vessel with the yeast cake, into another vessel where it will sit for a week or two then it goes into the keg to chill to 4 deg before force carbing) the armoa does not last.

When is the best time to dry hop for aroma? When racking? Putting into keg? Leave hop bag in keg when connected for pouring?

Cheers,
 

adryargument

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I believe racking causes yeast to be stirred up and produce more CO2.
This may be removing some of your hop aroma if you dry hop at the same time.

Leave it a day or two before throwing in hops.
 

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