Have you ever taken an old Pale Ale/IPA/IIPA and tried to "give it new life" by dry hopping again? I've done this a couple times with some success.
A friend of mine recently brewed a IIPA, kegged it, but didn't have time to dry hop. He's out of the country for a while and told me "no big deal, I'll just dry hop when I return."
So this got me thinking....
Can we dry hop more than once?
What about dry hopping as needed? Say I've got 5 gallons of IPA and know I'll drink a gallon or 2 over the next week, but the rest will sit for a while. What if I only dry hopped a couple gallons and then dry hopped the rest later?
Or what if I put the dry hops in a randal, pushed some beer through it to another keg, then left the randal full of beer and the hops for a couple days, and finally pushed that last bit through to the serving keg?
Consider doing this for competitions... My IPA is super fresh and dry hop a portion as mentioned above and sent to competition. Now another competition comes along in a month. Bang...just do a quick dry hop again.
Or what about a smaller commercial setting, say a nano or small brewpub that has 3 - 7 barrels of finished product. What if they pushed the beer through a randal or dry hopped directly in half barrels as needed vs. dry hopping the whole batch and sacrificing half the batch due to age?
Yes I know the base beer is aging, but it's the hop aroma/flavor that fades so fast. Perhaps dry hopping based on a consumption schedule has some merit.