I had no idea hop control was a thing and is exactly what I needed.

As always, great information, your videos have made a huge difference to the outcome of my beers. This one provides more insight, and answers some of the questions I have been longing to understand better. The other thing I would like to know more about is maturation. What is the key to getting the beer to best outcome. Thanks again David for imparting your wealth of knowledge

Thanks David. I’m definitely going to experiment with this.

Again  THX for sharing this knowledge  again...

Brilliant, thank you

Great video… as always! Thoroughly enjoyed it!

Another great video clear and concise 👍

woohoo. interesting topic. thank you

After 2 years of dry hopping with a bag, I totally didn't think about letting the hop bag be loose, not super tight like I did. No wonder the center of my hop bag seemed to be dry

I just took advantage of a great deal on whole leaf hops , (first time for me using.) I was shocked about how much wort the leaf hop absorbed. I made an all Citra IPA.  maybe better to use whole leaf hops as the dry hop?  Anyhow, always happy to learn a new brew technique. Color of the wort was more a light yellow than the usual greenish tint of pellet hop wort. Will be interesting to see /taste the finished product.
Thanks for the video, as always.

Great overview David, many thanks. Only a remark, what about hop creep? This is certainly a point of attention during dryhopping. Cheers 😊!

I have found crashing to 14deg after ferment for 4 days, remove dropped yeast then DH for 2-3 days.
Shake fermenter twice a day then cold crash for 2 days then keg.
note: i use a fermzilla and hop bong to not introduce CO2

Poppa's (not) got a brand new bag (video) 😂

Enjoyed the video. Next time I’d be interested in what the pH should be to prevent tannins from the dry hops and how to harvest yeast if using a warm dry hopping temp and free hops, eg do you cold crash, dump yeast, then warm it back up? Seems that would take longer.

David, thanks for this informative video. Do you happen to have a tutorial on 2 stage dry hopping ie at 3 days and 5 days or like you suggest in this video would you recommend a first dry hopping near the end of ferment and the second dry hop in the keg? Many thanks Dave

Most people I know soft crash to about 50 and dump out as much yeast as possible before they DH

Hops

Dry hoping with higher temperature leads to extra bitterness and extra astrigency. Unfortunatey everyone homebrewer have not possibility to adjust temperature

Very interesting as always thank you :) Just a thought have you ever thought about making your own hop extracts with a Soxhlet extractor? I'm intending on trying it soon

Great video David.  How far off final gravity do you add yoir dry hops?  Thanks