Get More Aroma With Dry Hopping Hops are added in the last 10 minutes of the boil to contribute less to bitterness and more to aroma but many of these oils are boiled off in the process. How can you add even more aroma? Dry hopping is a perfect way to add fresh hoppy aroma to your beer. The basic idea is to add whole leaf or pellet hops to the fermenter (or keg) after fermentation is complete. These hops soak in the beer for anywhere from a few days to a week. We’ve found that the flavor peaks at 5-7 days and makes a noticeable difference in aroma. Our typical schedule for a beer is 2 weeks in primary fermentation, add dry hops the 3rd week, rack and carbonate …
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