What Is Dry Hopping and How Do You Do It?

What Is Dry Hopping?

Dry hopping is the process of adding hops to your beer after fermentation, rather than during the boil. Because no heat is involved, the volatile aromatic compounds in the hops — which would otherwise boil off — are preserved in the finished beer. The result is an explosion of fresh hop aroma: citrus, tropical fruit, pine, floral, earthy — whatever character the hop variety brings.

Dry hopping adds very little bitterness. It's purely about aroma and flavour. It's the technique behind the intensely aromatic hazy IPAs and pale ales that have taken the craft beer world by storm.

Which Hops Are Best for Dry Hopping?

Almost any hop can be used for dry hopping, but aroma-forward varieties give the best results. Some of the most popular choices include:

• Citra (T90 Pellet) — intense passion fruit, lime, and gooseberry. One of the most sought-after dry hop hops in the world.
• Centennial (T90 Pellet) — strong floral and citrus notes. A classic American aroma hop.
• Willamette (T90 Pellet) — earthy, floral, and slightly spicy. Great for British-style pale ales.

How Much Hops to Use?

For a standard 23-litre batch, a dry hop rate of 20–50g is typical for most home brewers. Higher rates (up to 100g+) are used for very hop-forward hazy IPAs. Start conservatively and increase in future batches once you know what you like.

When to Dry Hop

Dry hop once primary fermentation has slowed significantly — usually after 4–5 days. You want most of the CO2 production to have finished, as vigorous bubbling would scrub away the delicate hop aromas before they can dissolve into the beer.

How to Dry Hop Step by Step

1. Weigh out your hops. Use T90 pellet hops for best results — they break down easily and integrate well.
2. Add to the fermenter. You can add them loose or place them in a sanitised nylon straining bag for easier removal later.
3. Seal and wait. Leave for 3–5 days at fermentation temperature (around 18–21°C). Warmer temperatures help extract aroma compounds more efficiently.
4. Check and bottle. After dry hopping, take a final hydrometer reading to confirm gravity is stable, then proceed to bottle as normal using carbonation drops or priming sugar.

Tips for Best Results

• Use fresh hops — aroma compounds degrade over time, especially once opened. Buy from a supplier with good stock turnover.
• Keep oxygen exposure minimal when adding hops — open the fermenter quickly and seal it back up.
• Drink the beer fresh — dry hop character fades after a few weeks, so don't cellar a heavily dry-hopped beer.
• Experiment with combinations — blending two or three hop varieties can create complex, layered aromas.

Shop our full range of T90 pellet hops at Brewco.uk and start experimenting with dry hopping today.