Dry Hopping

dry hopping.

   1. The addition of loose dry hops to the primary fermenter (when the wort has cooled down to 75 °F, 24 °C), the secondary fermenter, or to casked beer to increase the aroma and hop character of the finished beer without significantly affecting its bitterness. Homebrewers usually add 50-60 grams of aroma hops or hop pellets per 5-gallon batch during primary or, more often, secondary fermentation. Hop extracts are not recommended for dry hopping because they may contain traces of the organic solvents used for their extraction. 2. In England, dry hopping more specifically refers to the addition of fresh hops to a cask of draft beer when it is racked from the primary fermenter.