Terminology

[danhe]

I'm new to beersmith and was looking at a recipe to brew. The dry hop additions are a bit confusing:
Citra - 3 days before bottling for 12 days
Citra - 3 days before bottling for 3 days
Amarillo - 3 days before bottling for 6 days
Citra - 3.0 days before bottling for 9 days
Amarillo - 3.0 days before bottling for 12 days
I'm sure this is straight forward to those who've been doing this for awhile but I have no clue what that all means.
Thanks,
Dan

 

[GigaFemto]

It is nonsense. You cannot add dry hops 3 days before bottling and leave them in for any more than 3 days. Whoever wrote the recipe screwed up. In general there is no reason to keep dry hops in for any more than 3 or 4 days, and some people prefer only 2. After that you have extracted all the good stuff and will only be extracting bad flavors. 6, 9 or 12 days is way too much. I would add them 3 days before bottling and leave them behind in the fermenter when you bottle, for a total of 3 days.

--GF

 

[Kevin58]

Brad posted a podcast recently with Michael Tonsmeire (someone worthy of following) about dry hopping. They discussed a lot of excellent information about hop varieties, best practices and more.