How long should I dry hop?

Most homebrewers dry hop for 3-5 days. Research shows that most aroma extraction happens in the first 24-48 hours. Longer contact can extract grassy or vegetal flavours. For double dry hopping, add in two stages of 2-3 days each.

Should I dry hop during or after fermentation?

Dry hopping during active fermentation (biotransformation) can create fruity, tropical flavours as yeast interacts with hop compounds. Post-fermentation dry hopping preserves more of the raw hop character. Many NEIPA recipes use both techniques.

Do dry hops add bitterness?

Dry hops do not add significant bitterness because isomerisation requires boiling temperatures. However, very large dry hop additions can add some perceived bitterness from polyphenols. At extreme rates (>12 g/L), this may be noticeable.

What temperature should I dry hop at?

Room temperature (18-22°C) or fermentation temperature is ideal. The warmth helps extract aromatic oils. Cold dry hopping (during cold crash) is less effective as the oils dissolve more slowly at lower temperatures.

Should I use a hop bag for dry hopping?

A hop bag makes removal easier and reduces sediment but may slightly reduce extraction due to restricted contact. For maximum extraction without a bag, consider cold crashing afterwards to settle hop debris. Muslin bags with some room for hops to move freely are a good compromise.

BrewCalcs

Dry Hop Calculator — Dry Hopping Amounts

Calculate dry hop amounts based on desired aroma intensity and batch size.

Batch Size

Aroma Intensity

How We Calculate This

Dry Hopping Rates

Dry hop intensity is measured in grams per litre (g/L). Common rates:

Light (2 g/L): Subtle background hop aroma
Medium (5 g/L): Noticeable hop aroma, typical for pale ales
Heavy (8 g/L): Prominent aroma, typical for IPAs
Extreme (12+ g/L): Intense aroma, DIPAs and NEIPAs

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.