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So I just finished a batch of an American IPA and it's fermenting right now. My question is after I get a couple of stable readings for gravity how long should I Dry hop? Also it's a 5 gallon batch and how many ounces should I use?

Thanks

Personally I dry hop 3-4oz per 5 gallons for 5 days.

I usually go five days as well. I usually use 1.5 - 2 oz per five gallons, but that's probably on the low end of what's normal these days. Hop variety will affect it too, some hops just have a stronger flavor and aroma than others.

I usually dry hop for 5-7 days. But have had success with as little as 3 days and up to 10 days. Most IPA recipe I make use about 3 oz.

I dry hop for 3 - 4 days then cold crash/keg.
hop amounts ...as little as 1 or 2oz . Up to 9oz for dipa. Most of my apa's get 4 to 5 oz

I like 3-4 days and the amounts are a personal preference. If you keg you can always add more if its not enough for your taste. I just did an APA with 1.5oz and it was fine for me. Have also done up to 5oz in an IPA.

7 days and about 8 oz/5 gallon batch of IPA for me

I've done 3-5 oz for 5-8 days on IPAs and it's always been about right. Might try a higher number next time to see if it REALLY pops but I think I would see more return for my effort working on PH and DO levels.

Jimmy wrote:7 days and about 8 oz/5 gallon batch of IPA for me

You don't mess around Jimmy...go big or go home!

Juniper Hill wrote:

Jimmy wrote:7 days and about 8 oz/5 gallon batch of IPA for me

You don't mess around Jimmy...go big or go home!

I've played around with various dry hop levels and always found myself wanting more. There's nothing wrong with a lightly dry hopped IPA - it's just not what I like after drinking Nash beers for the past few years!

Nash is the reason i do 2 sometimes 3 hours of whirlpooling (@ different temps)...chasing that big hop flavor...lol...do it for apa ipa and dipa. Uses a pile of hops ...turns out some good product tho

I do the whirlpool usually 3-5oz. I don't hold it, just let it chill. At home brew scale I've heard better results with a hoprocket.

For dry hop, I'm usually 4-8oz / 20L batches for 3-4 days in the primary. Sometimes double dry hop in secondary with same amount for another 3 days, or in the keg.