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By hairstyler On Nov 9, 2025

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Facebook The hopunion databook doesn't list the palisades variety you mentioned, but one retail source had this description, which also sounds similar to the simcoe: "palisades is a new hop variety from the pacific northwest. it has moderately strong bittering, with a grassy, apricot like aroma that's often described as 'pretty'. When the boiling is finished, there are three terms explain different ways of adding hops: flameout, whirlpool and hopstand. what are the differences among.

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Facebook I generally end up leaving my dry hop additions in for a week. i try to time it out where theres still some fermentation taking place to minimize some of the oxygen. on my normal work schedule, i tend to brew on thursday/friday, and end up dry hopping on monday or tuesday, but unable to package until the following week due to shift rotations. As far as quality hop flavor/aroma goes, dry hopping and whirlpool/hopstand/whatever you want to call it are the best ways to go. whether or not you add bittering hops at the beginning of the boil is up to you (and may be guided by style). for west coast ipas, i like to get about 30 ibus from a 60 minute addition, and the rest from flameout. The suggestion is to add hops 5 7 days into fermentation, then 5 7 days dry hop time. adding roughly half way through the typical primary fermentation. the first 5 7 is to ensure the fermentation has slowed enough that co2 bubbles won't carry the hops flavor away. the 5 7 day dry hop period is to ensure you don't keep the hops in too long, as they may contribute "grassy" off flavors. there is. Sugar unnecessary with modern hop creep issues? moderate high bitterness hop charges with additions mostly at 60 minutes in the kettle and whirlpool. whirlpool amounts at ~1oz/gal some brewers “coolpooling” to 80c before whirlpool addition. lupulin enriched pellets used as much as possible for all late kettle additions and in fermenter.

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Facebook The suggestion is to add hops 5 7 days into fermentation, then 5 7 days dry hop time. adding roughly half way through the typical primary fermentation. the first 5 7 is to ensure the fermentation has slowed enough that co2 bubbles won't carry the hops flavor away. the 5 7 day dry hop period is to ensure you don't keep the hops in too long, as they may contribute "grassy" off flavors. there is. Sugar unnecessary with modern hop creep issues? moderate high bitterness hop charges with additions mostly at 60 minutes in the kettle and whirlpool. whirlpool amounts at ~1oz/gal some brewers “coolpooling” to 80c before whirlpool addition. lupulin enriched pellets used as much as possible for all late kettle additions and in fermenter. Hey all, about to dry hop a neipa. i've read that dry hopping for 3 4days produces the wanted benefits while avoiding grassy off flavors from dry hopping for too long. how does cold crashing factor into this? if i dry hop for 4days and then cold crash for 2days, do i risk unwanted flavors. That hop is not typical for the style, but i used it in my first ever batch because it was all i could get at my lhbs. it turned out very well, so i had no qualms about adding it again. the wort going into the fermenter tastes promising, it has a lillte bit of spicey bite from the mt hood. I dry hop my neipas at high krausen, never had grassy notes. the grass may come from what hops you use and/or how fresh they are. the note i get the most is the hop burn, but that goes away in a week at most, usually within two or three days. Apologies if there is a thread that addresses this, but search didn't locate one. i had always followed advice to dry hop no more than a week in the fermenter, then transfer to the serving keg. lately i've seen discussions about dry hopping in the serving keg. how does long term dry hopping.

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Facebook Hey all, about to dry hop a neipa. i've read that dry hopping for 3 4days produces the wanted benefits while avoiding grassy off flavors from dry hopping for too long. how does cold crashing factor into this? if i dry hop for 4days and then cold crash for 2days, do i risk unwanted flavors. That hop is not typical for the style, but i used it in my first ever batch because it was all i could get at my lhbs. it turned out very well, so i had no qualms about adding it again. the wort going into the fermenter tastes promising, it has a lillte bit of spicey bite from the mt hood. I dry hop my neipas at high krausen, never had grassy notes. the grass may come from what hops you use and/or how fresh they are. the note i get the most is the hop burn, but that goes away in a week at most, usually within two or three days. Apologies if there is a thread that addresses this, but search didn't locate one. i had always followed advice to dry hop no more than a week in the fermenter, then transfer to the serving keg. lately i've seen discussions about dry hopping in the serving keg. how does long term dry hopping.

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Facebook I dry hop my neipas at high krausen, never had grassy notes. the grass may come from what hops you use and/or how fresh they are. the note i get the most is the hop burn, but that goes away in a week at most, usually within two or three days. Apologies if there is a thread that addresses this, but search didn't locate one. i had always followed advice to dry hop no more than a week in the fermenter, then transfer to the serving keg. lately i've seen discussions about dry hopping in the serving keg. how does long term dry hopping.

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