Homebrewers: do you limit how long you dryhop?

[Gatorchip]

I've heard that dryhopping over 7 days can give you off flavors in your beer. Some sort of herbal taste.

 

[Smoke]

Dry-humping>>>dry-hopping.

 

[tabascojet]

have you used your new brew room much?

 

[Gatorchip]

have you used your new brew room much?

Not at all yet. I'm still using propane outside. I do like the lower boiling point up here in CO though. Saves me money on my propane.

It will be a couple grand to get things started in the brew room. I basically will have to start from scratch to get my equipment.

 

[Cobrabit]

This was my first recipe with dry hopping and from what I've read one week seems to be the normal time range. Maybe some of the more experienced guys will know a little more.

 

[HuskerCradle2Grave]

Definitely no more than 7 days...

 

[Darkstone42]

I just pull the beer off the hops when I transfer it to the secondary fermenter, which I want to do after four days, but usually end up doing after seven days instead, because I simply get home too late most weeknights to cook dinner, clean up after myself, and do something brewing-related.

 

[Sleepy T]

I usually go with 7 days. Have went up to 10 days with no noticeable off flavors. I have heard that can happen though, especially with certain types of hops.

 

[HuskerCradle2Grave]

I just pull the beer off the hops when I transfer it to the secondary fermenter, which I want to do after four days, but usually end up doing after seven days instead, because I simply get home too late most weeknights to cook dinner, clean up after myself, and do something brewing-related.

You are dry hopping in the primary?

 

[Darkstone42]

You are dry hopping in the primary?

Hasn't failed me yet.

 

[thecrow124]

You are dry hopping in the primary?

I don't ever use a secondary. Go straight from primary to bottling bucket, I am even considering fermenting in the bottling bucket to eliminate all transfers.

 

[HuskerCradle2Grave]

I don't ever use a secondary. Go straight from primary to bottling bucket, I am even considering fermenting in the bottling bucket to eliminate all transfers.

I have considered fermenting in a bottling bucket as well. Actually, I don't know why it isn't common practice.

As far as dry hopping in the primary, I suppose as long as the yeast has dropped out of suspension, it would be OK. Yeast has been known to absorb some of the hop oil. Not a huge problem I suppose, but if you are dry hopping, you want every bit of utilization you can get...