What is Dry Drying and how is it done?

HOPPOL: Hops is a natural preservative and in the history part of its task was to preserve it.

Beer would not be beer without hops, hops provide balance, the degree of bitterness and are the signature in many styles. The bitter extrapolated from the hop balances the sweetness of the malt and provides a refreshing finish.

To increase the aroma and smell of hops, a process called dryhopping is used.

WHAT IS THE DRYHOPPING?

Also called cold hopping is to add an adequate amount of hops during fermentation, perhaps using a hop bag (the hops for the hops, made of cotton, suitable for the processing stages), we weigh the necessary amount of hops and immerse it in the fermenter, leaving it in contact with the beer.

Dryhopping can also be used for those using the already hopped extract method.

The best time to add hop into dryhopping is when the tumultuous fermentation phase is over and while the fermentation is complete but many brewers and homebrewers are ultimately experimenting with the double dry hopping technique, this technique consists of putting a heap amount to start fermentation and put another amount of hops at the end of fermentation.

Dryhopping is used in many styles of beer with a strong hopping, especially in the American style Pale Ale.

To find out about the types of American hops: LINK

To find out about New Zealand hops typologies: LINK

One last suggestion: with the maturation the strong hopping given by the dryhopping tends to fade, to diminish the aromatic sensations of the hop in the bottle so if you like very much these feelings in some of your beers, obviously after a minimum period of maturation, start drink them until the aroma is at its maximum!