time and dry-hopping

[Gurgeh]

Is there any point in dry hopping a pale 1.055, 44IBU beer?

I'd like the aroma, obviously, but this beer will take a couple of months to mature and i wonder if the benefits of dry-hopping will have disappeared by then.

would it be okay to dry hop just as it's nearing readiness and then bottle the lot (a little force-carbonated).

[Gurgeh]

i thought as much, but do you encounter a period of greenness, which then becomes sublime before tailing off and what are the timescales involved?

[Garth]

I've found that also, 3-4 weeks and the aroma seems to just disappear from the keg,

I don't know what would happen if you dry-hopped in the keg then bottled, whether you would capture the aroma or it would run away as in the keg.

[Gurgeh]

that's great - gives me a clue as to how to get what i want from my last brew, when i want it!

I'll let this Nelson Sauvin IPA mature for 6 weeks, dry hop for 5 days and then leave a week before drinking.

Pow!

[bandit]

I like the idea of bottling the aroma after 5 days in the barrel. After reading this post I dry hopped yesterday after transferring clear beer to a new cornie. 20g of fresh hops in 15 litres. I will now let it remain at 2 Deg C until New Years Eve. I will then bottle 12 and drink the rest before midnight at the party.

[DRB]

I dry hopped once in a ploypin I left it in there about three months, before drinking it, came out tidy.I just dry hopped my coopers bitter split into 2 10lt polypin one with 10g challenger the other with 10 gram of first gold.