Why home brewers SHOULDN'T double dry hop their beers

During a presentation at last years Carnival of the Brew, Helen asked craft brewery consultant Hendo @RockstarBrewer a thorny question. Given the risks of oxidisation of hoppy beers, should home brewers double dry hop? Is it best to dry hop during fermentation? What is double dry hopping anyway? (It may not be what you think!)

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00:00 ➜ Start
00:26 ➜ Intro
01:34 ➜ What is double dry hopping, really?
03:00 ➜ Should home brewers double dry hop their beers?
04:20 ➜ Conclusion

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This is was filmed at Carnival of the Brew. A Good Beer Week event.

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#DDH #DryHops #GrainandGrape

[grain_and_grape]

Well this certainly contradicts what many of us have been told! What do people think? Agree? Disagree? Is this enough to make you change your dry hopping routine? We're just throwing it out there. Only you can decide!

[RockstarBrewer]

That guy is hilarious! Thanks for sharing team G&G 😎

[andrewbarker]

This flies in the face of your very own Ben’s Lefty Juicy Neipa fwk, which comes with double dry hops…and is utterly incredible.

[Flynnplayzforsaken]

Hmm.. I kind of feel like he's struggling to explain himself clearly. DDH in my eyes has always been two separate dry hops, not double the amount. There is evidence to show that hop saturation is a thing and that the beer can only deal with so much hop matter before you get terrible efficiency out of them. The solution found was to dry hop in smaller doses but split them up.

When he says to chuck all of them in during active, that may work for some hops but what about hops like Galaxy that get grassy and astringent if left in contact for too long? What about all the (expensive) volatile hop aromas getting blown out of the top of the fermenter? What about the fact that the biotransformation changes the hops aroma profile?

I admit I haven't found the ideal magic schedule yet, and still like to experiment with different timing and amounts. I don't believe avoiding oxygen exposure is too difficult if you're set up for it. Maybe if you're bottling and have a plastic bucket fermenter then yea, it's a safer route for a heavily hopped beer.

My best aroma packed beer to date is actually the G&G Double Banger FWK which is more aromatic than a lot of commercial beers.... even after two months in the keg.

[innocentbystander]

Righto, killed that rather offensive link. Good info, thanks.