Dry hopping is a method of hopping employed strictly to impart aroma in a beer. The hops used for dry hopping can be added directly to the primary or secondary fermenter with no prior preparation. Dry hopping is generally carried out in the secondary fermenter. A quarter ounce to an ounce will assert is character by varying degrees to the finished product and this will be accomplished in 4-7 days. Dry hopping is not typically carried out in the primary fermenter because the carbon dioxide created by fermentation has a scrubbing effect on the aroma imparted by the hops and literally drives it off. The hops will need to be left behind prior to bottling.
