Oginme said:
Thanks, pretty much what I have been looking for in moving the dry hops to the cold crash part of the fermentation process. I have come to rely on the whirlpool hops for a longer lasting aroma and hop presence which I find diminishes when I do just a FWH/Long boil additions and dry hopping.
Yeah, for Aroma, whirlpool is huge. Although, I do anywhere between 170-180 pending how my IBUs are shaping up from the boil. Sometimes, I'll do flameout--200--for ten minutes, then another addition at this 170-180 range. Even for West Coast IPAs, I'm adding a whirlpool addition, for that aroma.
MRMARTINSALES said:
I will be dry hopping in the FV I will also be adding some grapefruit zest.
Does anyone have any advice as to when to add in the hops and zest. I?ve read towards the end of the fermentation, at start and after it has finished so not really sure when to do it.
I try to do what I can to avoid oxygen. Therefore, I lean towards adding hops, or any addition before fermentation is complete. If it's a NEIPA, I add a charge 24 hours post pitch, per biotransformation as @Oginme stated. If it's a West Coast IPA, I add a charge 3-4 days post pitch. Then when I keg, I add another addition--the keg with hops are purged and I fill through the out post. But I do large additions--anywhere between 3-6oz.
If you keg and aren't doing large additions, I'd hop in the keg because you can purge it of oxygen. Same with your zest. If you bottle, making your additions 3-4 days in would be my approach.
Even if this wasn't an IPA, whatever additions, I'd add 3-4 days in to avoid oxidation.