Dryhopping.....?

[GlacierBrewing]

Howdy Hi all,
I'm going to be making an ale and it needs to be dry-hopped. Question is this: How long do I leave the beer "on hops" before I filter? One day, two days, more? This is for a commercial beer, 10bbls, amber-ish style.
Thanks for any input.
Dave

[steved]

Now that I'm in a production brewery, I tend to give the dry hops at least two days. When I was in a pub situation, I liked to give them about five days. But two days will give your beer a good aroma.

[dick murton]

I think you will find the time required will vary with temperature. I have dry hopped for approximately 48 hours when the beer is still warm, undergoing its diacetyl rest / warm maturation before it was cooled ready for racking or filtration. I know others have used similar times when warm, but have had to extend it another 24 hours if the hops were added when at filtration temperature of around zero deg C.

I other words - my experience agrees with Steves pretty closely

Cheers

[Nate-O]

I've had reasonably good success dry-hopping with pellets (our 100 bbl fermenter size make it tough to hang bags, or use loose, whole-leaf) by adding them at the end of primary and diacetyl rest, just before crashing and pressurizing the tank. So, the beer is cold and on hops for the two weeks or so of conditioning.

Hope this helps.

Nate

Howdy Hi all,
I'm going to be making an ale and it needs to be dry-hopped. Question is this: How long do I leave the beer "on hops" before I filter? One day, two days, more? This is for a commercial beer, 10bbls, amber-ish style.
Thanks for any input.
Dave