Dry hopping

I tried the dry hop ...i sanitized the sock and added pellets then put in carboy...i do wish i would have remebered to do it earlier tho like you suggested...When i did it there was no bubbles any more and i did it when i racked it..but we'll see {or taste} if it works...its in a Newhartarillo and i used amirillo hops..Jeff

I add the hop pellets loose (no bag) to the fermenter after 3-5 days depending on the fermentation. I look for about 10 seconds between bubbles. The reason I like to do this is that the hops have some oxygen in the them, and if the fermentation is still a bit active, it will eat up any of that. I do realize that I will lose some of the hop aromas and flavors with the flocculation, but I can adjust my recipe accordingly.

Sanitation wise I just spray the hatch on my fermenter before opening. I would advise against squeezing the hop back. You don't want to extract any extra tannins or worry about contamination at that point. It's not worth the couple of ounces you might get out of that.

How far in do you add it? and do you just sanitze the sack and squeeze it out?

Just dry hopped my Double IPA that's in the fermenter. 4 days into fermentation I dry hopped 2 oz Columbus, 2 oz Centennial, 2 oz Cascade. Should be quite a delicious product.

Just wanted to start a discussion on dry hopping procedures if anyone was interested. Try it, it's fun, and produces some really awesome results! Cheers