Double IPA fermentation/dry hopping question.

[BarleyEverSober]

Hey guys, got a question for you. I brewed my first double IPA a little over two weeks ago, and checked the gravity tonight and it's dropped from 1.082 to 1.016. I plan on dry hopping it and I'm trying to decide exactly how I want to do that. I have 1/2 ounce of Amarillo and 1/2 of brewers gold in the fridge but I also work next door to the home brew shop so I could easily pick up something else. Where my question is, I've brewed for a year and a half now but this is my second higher gravity beer and to be honest the first didn't do so well. I haven't decided if I want to dry hop in the primary, or transfer it to the secondary and then dry hop. I also have questions on time to let it sit in the primary/secondary as well as in the bottle. I drank the beer from the hydrometer and it was not "hot" as I expected. Any advice on this would be great as I am lost when it comes to the higher gravity stuff.

[keelanfish]

I think you can dry hop in the primary or secondary. If you're controlling temperature to something reasonable, say 68, then you should have no problems keeping the beer on the yeast for 3 weeks or a little more. Last time I brewed a IIPA, I fermented for 10 days, then added dry hops to primary for 7 days, then cold crashed to 32. Worked out fine and the beer took best of show in a strong ale competition.

[Zen_Brew]

Most of the time, you try to match your type of dry hops to the flavor/aroma or finishing hops used in the boil kettle. It helps reinforce the flavors of those hops via aroma. A total of 1 oz of hops sounds a bit light for a dry hop for a double IPA (assuming you've got 5 gallons) I'd go with a minimum of 2 ounces on your dry hop, and figure 6-10 days at room temperature. You can start sampling at day 6 and see where it is compared to your goal. Pull it off the dry hop when the aroma is where you'd like it, or if you start noticing grassy/vegetal aromas or tastes.

Primary or secondary is your call. Neither is wrong, although there are some that say getting the beer off the yeast cake in the primary will allow more hop aroma to develop. It is one of those arguable points.

Aging is up to the yeast. The beer is ready when the yeast say so, however be aware that the hop nose will start to fade rather quickly on most home brewed IPA's. Usually within a month you can start to notice the drop off. So no aging beyond what is necessary to get the flavors to meld, and reduce any hotness, which you indicated is not a real problem with this beer.

[BarleyEverSober]

I used the 001 yeast in this beer, and I was wondering if it was a little low as well as I used the same when I brewed my last IPA but I'm trying to fix my issue I have with hoppy beers where I over hop/over dry hop them so I was trying to be a bit more relaxed.

[brewinhard]

I would add at least 4 oz of dry hops directly into the primary and be sure to give it a good swirl every other day for about 5-7 days. After that, crash cool, if possible, then package it up! By dry hopping in the primary, you eliminate the need to clean/sanitize another carboy while not having to worry about further oxidation (or introducing infection) due to transferring ( a real plus when brewing hoppy beers).

[scotchpine]

I would add at least 4 oz of dry hops directly into the primary and be sure to give it a good swirl every other day for about 5-7 days. After that, crash cool, if possible, then package it up! By dry hopping in the primary, you eliminate the need to clean/sanitize another carboy while not having to worry about further oxidation (or introducing infection) due to transferring ( a real plus when brewing hoppy beers).

+1 That's exactly what I do and I'd say to add at least another oz of Amarillo and an oz of Simcoe, if ya can get it.

[brewinhard]

I would add at least 4 oz of dry hops directly into the primary and be sure to give it a good swirl every other day for about 5-7 days. After that, crash cool, if possible, then package it up! By dry hopping in the primary, you eliminate the need to clean/sanitize another carboy while not having to worry about further oxidation (or introducing infection) due to transferring ( a real plus when brewing hoppy beers).

+1 That's exactly what I do and I'd say to add at least another oz of Amarillo and an oz of Simcoe, if ya can get it.

Yeah man! I like to blast my double IPA's with anywhere from 8-10 oz of dry hops. Really helps to give that gigantic hop aroma which is so crucial to this style.

[scotchpine]

I would add at least 4 oz of dry hops directly into the primary and be sure to give it a good swirl every other day for about 5-7 days. After that, crash cool, if possible, then package it up! By dry hopping in the primary, you eliminate the need to clean/sanitize another carboy while not having to worry about further oxidation (or introducing infection) due to transferring ( a real plus when brewing hoppy beers).

+1 That's exactly what I do and I'd say to add at least another oz of Amarillo and an oz of Simcoe, if ya can get it.

Yeah man! I like to blast my double IPA's with anywhere from 8-10 oz of dry hops. Really helps to give that gigantic hop aroma which is so crucial to this style.

I have suffered a recent Lupulin Threshold Shift myself!