Dry hopping as needed or periodically

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Dry hopping as needed or periodically

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.

I will often dry hop in the

I will often dry hop in the keg. sort of the same thing. There is no reason one couldn't add more hops later too.

"Remember, kids, the Only difference between screwing around and science is writing it down." - A. Savage

dmtaylor's picture
I've dry hopped more than

I've dry hopped more than once with limited success. On this last batch of pale ale, it tasted good after the first dry hopping but just seemed to need a little more oomph, so I added more dry hops and waited an additional week. I think the extra time might have allowed a contaminant from the dry hops to take off and produce a little off-flavor. Nothing major, but noticeably different than the first tasting. I'm hoping a little cold conditioning will settle that down in the bottles. But I do think there is some risk for leaving the original dry hops in a fermenter for 3 weeks rather than the standard 7-10 days. I guess I could have racked to a secondary upon the second dry hopping, but chose not to, and might be paying the price now.

Dave "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)