In dry hopping, the beer is steeped in with dry hops between the process of primary fermentation and packaging. It is widely used for brewing the IPAs and pale ales but is also a great way to add more aroma and depth to any of your home brews. Numerous ways or methods can help you with the process of dry hopping beer at home. Some of the popular methods are as follows:
1. The French Press
Though it is not ideal, it does help you to determine what aroma compounds will work with a certain type of beer. Add some beer and hops in the French press and give it some time. Afterwards, press the plunger and pour the beer. This way you’ll get an idea of which hops would best contribute to your next batch.
2. Keg Hopping
This technique of dry hopping involves adding hops to a hop bag or tea strainer and adding them directly to the keg. It adds a significant hop aroma to your beer. However, we at Castle Malting advise you to consume the beer within a 2 to 3 week period, as this method makes the taste grassy after that period. It is best for parties and one-time events.
3. Dry Hop in Secondary (loose)
It is the most commonly used technique for dry hopping beer. After fermentation is complete, transfer the beer into a carboy and add loose hops to it. Don’t keep them in there for more than a week.
4. Dry Hop in Primary
