When do you dry hopping?

Some friends asked: "I put 150 grams of hops in IPA 20L, why is it not fragrant enough?"
There may be a lot of answers to the questions, I only want one of them. For home brewing, if you put this 150g hop during boiling,
the hop essential oil dissolved in the wort will evaporate with the evaporation of boiling and the carbon dioxide bubbles
that are constantly emerging during the main fermentation period, so it will lose a lot aroma.
 
Therefore, the aroma of hops is not good enough, not only you have hopped enough, but also when you hopping.
We generally choose to dry hopping after the main fermentation, so that the hops stay in the fermenter for 5-7 days at the main fermentation temperature, so that the hop essential oil is fully dissolved.
 
However, The main fermentation is divided into three stages: the end of the main fermentation, the pouring of the bucket and the keg filling.
Dry hopping at the end of the main fermentation
Due to the large amount of yeast, beer has a certain antioxidant capacity. As a small amount of oxygen mixed in the dry hopping can be consumed by the yeast, the harm of oxygen to beer can be minimized.
Dry hopping when pouring the bucket
At this time, since a large amount of yeast and impurity precipitates have been removed, there is no influence on dry hopping.
After the hop essential oil is fully dissolved, a more clear beer can be obtained by using the cold sinking method.
Dry hopping during Keg filling
This method is not used much. Because it is not easy to remove the hops after sealing, the immersion of hops for a long time will produce unpleasant grassy taste.
Therefore, how to take out the hops residue should be considered in advance.
Finally, as for which stage you choose to hopping, you need to choose according to your own equipment and process.
 
Edited by Cody
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