dry hopping query

[barry44]

Gents,

i am about to dry hop my current brew which i made with a combo of cascade, citra and amarillo along with magnum to bitter.

I was considering putting in 10g of each hop as a dry hop although i am interested in hearing if this is a good combo or if i should use only one or two types?

i have just had a wee taste from the sample and it tastes lovely!!

What's your advice?

[far9410]

just leave out the magnum i reckon

[barry44]

yeah, thats what i meant.

All in now anyway!!

20g of each, tastes and smells lovely!!

[far9410]

Itll be great, let us know

[barry44]

bottled this brew last night and it smelled like tropical fruit juice, absolutely amazing.

7 weeks to condition now...

[wilsoa11111]

thats a long conditioning time , gotta admire your patience,
personally i reckon some of the american hopped beers are best when fresh and slightly hazy from all the hops

[barry44]

how fresh?

[killer]

I find APA's condition relatively quickly. I'd be tasting after two weeks and drinking after four. The taste really evolves over about 5 weeks and then stabilises. For me the initial crazy raw juicy flavour dimishes a little after 2/3 weeks then becomes milder, less bitter and more refined.

I usually bottle 6 or 10 250mL bottles when using new hop combos to taste over the first 4 weeks

[barry44]

This is interesting, I had read to condition in the cold for a week for every point of original gravity, i.e. 1.050 so five weeks.

This follows 2 weeks in the brew fridge at around 20 degrees or so.

I had a bottle of a previous brew two weeks early and I felt that it was certainly hoppy but it still needed to settle a bit.

I shall revisit this over the weekend, Cheers guys

[killer]

For most english beers I tend to agree with the week per ten points guideline.
I do think that american beers can be drunk young though.

[barry44]

to the beershed!!