I figure for my hundredth post and first topic started, I will try to start a discussion about the reason for putting dry hops in during the tail end of fermentation. I didn't see this discussion around, so if it has happened before, my apologies.
I have read and heard a few different reasons for why to do it, and some of them I don't agree with, and figure it would be a worthwhile discussion. Hopefully those that disagree (or agree) can chime in and a good discussion had.
Here is why I like to start my dry hop towards the end of fermentation (directly into the fermenter): The addition of dry hops is going to add oxygen. Since there is still a bit of CO2 production, that should hopefully push the newly introduced oxygen out. I like to dry hop fairly late such that only a little CO2 pushes out, and thus does not push out all of the hop flavor I am trying to add. There is also likely to be less yeast in suspension for the hop oils to bind to before they join the beer.
A reason I hear about dry hopping in the primary with which I disagree: The fermenting wort will convect the hops throughout the fermenter. It seems to me that if you add your hops when there is still enough convection to keep those hops going for a bit, you will also be pushing out a whole lot of CO2 and thus the delicious hop aromas you are working so hard to get in will mostly all be pushed out of the fermenter.
I dry hop when I think the fermentation is 90+% done, which means the pellets break apart, sit on top of the beer, and slowly mix and fall to the bottom (I do swirl lightly occasionally). I haven't done many side by sides, and have only dry hopped with pellets on 10-15 (or so) batches, so I am looking for input more than trying to make a point.
What do you all think?
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