We’re brewing a Bell’s Two Hearted Clone this weekend for our second batch of beer. The thought on this was that with a clone we’ll have something to compare the final product to and, hopefully, have a better idea of what we are doing well and what we’re doing, well, not so well. Not to mention, if this thing is even vaguely successful it’ll be great to have a keg of our very own, homebrewed IPA clouding up my judgement.

Part of the clone recipe calls for dry hopping. I had a fairly good idea what this meant, figuring we should be throwing in some more of the Centennial hops after we pull the wort off the flame, but I wasn’t sure just exactly when after the flame goes out that we should be adding the hops. I was surprised to find out that to dry hop a beer you add your hops after the end of the initial fermentation, around 5-7 days after adding the yeast.

Here’s a nice overview of dry hopping the helped school me on this.