Dry hopping involves the accumulation of whole hop cones, which are renowned for their antibacterial properties, to the cask of matured beer to protect it when being shipped without refrigeration. Here are the three common ways to prepare Dry Hopping Beer:
1. Dry Hop in Secondary (loose)
Dry hopping with loose hops in the secondary is possibly the most common technique. Rack your beer to a boil kettle once fermentation is complete, as shown by a secure final gravity reading, but just don't add the dry hops yet. Consider how long you'd want to keep the beer in secondary fermentation and when you'll keg the batch. Then, after 5 to 7 days, add the dry hops. It's up to you how long the dry hops remain in contact with the beer; however, dry hopping for over a week provides little to no profit.
2. Dry Hop in Secondary (contained)
This beer brewing process is similar to the first, except instead of letting the hops float freely in the brew, you choose the containment method. This simplifies cleanup and generally keeps hops matter out of the syphon while transferring the beer for packaging.
3. Dry Hop in Primary
If you're short on time, you can dry hop right in the primary fermentor, particularly if you are using a yeast strain that produces a tight cake on the bottom. Dry hopping in a mesh bag is a breeze because you ferment in plastic buckets. Then it's only a matter of extracting the bag on bottling day and making sure the syphon doesn't pick up excessive yeast. This also prevents the oxidation that may occur during the racking to secondary.
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