Brewing with Dry Hops in Kegs

Dry hopping in a keg is a popular technique among homebrewers and craft enthusiasts. It involves adding directly to the keg after primary fermentation has completed. This process can impart unique flavors and aromas to the beer, enhancing its overall profile. However, there are some considerations to keep in mind when dry hopping in a keg.

One of the main concerns with leaving hops in the keg for an extended period is the potential for off-flavors. Hops contain compounds called alpha acids, which are responsible for the taste in beer. When hops are left in contact with beer for too long, these alpha acids can break down and create undesirable flavors. This is especially true if the keg is not kept at a cool and stable temperature.

To minimize the risk of off-flavors, it is generally recommended to remove the hops from the keg after a certain period of time. Most brewers suggest removing the dry hops after 7-10 days to avoid any negative effects on the beer's taste. However, some brewers have reported leaving the hops in the keg for longer periods, such as 2-3 months, without experiencing any noticeable off-flavors.

It's important to note that the impact of leaving hops in the keg can vary depending on several factors, including the type of hops used, the beer's content, and the storage conditions of the keg. Different hops have different levels of alpha acids and essential oils, which can affect their stability over time. Beers with higher alcohol content may also have more resilience against off-flavors.

Another factor to consider is the level of hop aroma and flavor you desire in your beer. Leaving hops in the keg for a longer period of time can intensify these characteristics, resulting in a more pronounced hop presence. This can be desirable for hop-forward styles such as IPAs, but it may not be ideal for other beer styles where a more balanced flavor profile is desired.

Ultimately, the decision of how long to leave hops in the keg is up to the brewer's preference. It's important to experiment and taste the beer regularly to determine the optimal time for removing the hops. If off-flavors or undesirable tastes are detected, it may be necessary to shorten the dry hopping period or remove the hops earlier.

Dry hopping in a keg can add complexity and depth to your beer's aroma and flavor profile. However, it is important to be mindful of the potential for off-flavors if the hops are left in the keg for too long. Regular tasting and monitoring of the beer can help ensure that the dry hopping process enhances, rather than detracts from, the overall quality of the beer.

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How Long Can You Leave Dry Hops In Keg?

The length of time you can leave dry hops in a keg without experiencing off-flavors can vary. While some brewers prefer to remove the hops after a certain period, others leave them in until the keg is empty, much like you do.

Leaving hops in the keg for 2-3 months may not necessarily lead to noticeable off-flavors, but it's important to understand that hop character can change over time. The intensity of hop flavors and aromas may diminish, and the hops can potentially contribute grassy or vegetal notes if left for too long. However, this is not always the case, and some beers can even develop interesting flavors during extended contact with hops.

To mitigate the risk of off-flavors, there are a few steps you can take:

1. Use hops with higher alpha acid content: Hops with higher alpha acids provide better stability and can help preserve hop character over time.

2. Store the keg properly: Keep the keg refrigerated at a consistent temperature. Cooler temperatures slow down the degradation process and can help maintain hop flavors for longer.

3. Consider using hop bags or filters: If you're concerned about hop debris or want to remove the hops easily, you can use hop bags or filters to contain the hop material. This can make it easier to remove the hops when desired.

4. Taste the beer periodically: To ensure the hops are not causing any undesirable flavors, periodically sample the beer to assess its quality. This will help you determine if the hops are still contributing positively to the flavor profile or if they should be removed.

Remember, every beer and process is unique, and individual preferences may vary. It's always a good idea to experiment, taste, and adjust your brewing techniques to achieve the desired results.

What Temperature Do You Dry Hop In A Keg?

When it comes to dry hopping in a keg, the recommended temperature is similar to that of dry hopping during fermentation. It is commonly suggested to add dry hops to the keg at a temperature of around 68°F/20°C. This temperature range is believed to promote the extraction of hop oils, enhancing the hop aroma and flavor in the beer.

Benefits of dry hopping at fermentation temperature in a keg:

1. Increased hop oil extraction: The higher temperature promotes the release of hop oils, which are responsible for the aroma and flavor of hops. This can result in a more pronounced hop character in the beer.

2. Faster extraction: The warmer temperature accelerates the extraction process, allowing the hop oils to infuse into the beer more quickly.

3. Improved hop aroma: Dry hopping at the recommended temperature can lead to a more intense and vibrant hop aroma, enhancing the overall sensory experience of the beer.

4. Enhanced hop flavor: The extraction of hop oils at the appropriate temperature can contribute to a fuller and more distinct hop flavor profile in the beer.

It is important to note that these temperature recommendations are based on general best practices and may vary depending on the specific beer style and desired outcome. Experimentation and personal preference can also play a role in determining the ideal dry hopping temperature for a kegged beer.


Dry hopping in the keg is a popular technique used by many brewers to enhance the aroma and flavor of their beer. While there is some debate about the optimal length of time to leave the hops in the keg, it seems that leaving them in for 2-3 months should not lead to measurable off-flavors. Dry hopping involves adding hops to the beer after primary fermentation has completed, allowing the hops to steep and infuse their aromatic oils into the beer. It is recommended to add the hops at fermentation temperature, around 68°F/20°C, to maximize the extraction of hop oils. So, if you enjoy the results of leaving the hops in your keg until it's empty and it doesn't produce any off-flavors, then there is no reason to change your method. Happy brewing!

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.