Dry hopping question

[banger]

Evening all,

Been lurking for a while and thought it was about time I posted.

Recently rediscovered the wonderful world of homebrewing after a 13 year hiatus. Must say that things have changed a bit in that time...

Anyway my questions are:

At what point in the brewing process should I be adding hops to the fermenter to dry hop (bearing in mind that I won't be racking)?

How long should you leave the brew after adding the hops before bottling?

Also, am i right in thinking that adding hops this late in the process will only add aroma to the beer (as opposed to flavour and bitterness)?

[Trough Lolly]

G'day Banger - welcome to the forum!
If you don't use a secondary fermenter, you're best off, IMHO, making your dry hop addition later in the primary fermentation phase. Dry hopping adds flavour and aroma properties to the beer. And you lose a substantial amount of aroma whilst the yeast pushes CO2 out of the fermenter airlock.
So, I'd recommend adding the dry hops when you are late in primary and allow at least a few days for the hops to make a contribution to the fermented wort. That said, I'd recommend you rack the beer to a clean secondary fermenter and dry hop then so you minimise the aroma losses.
Cheers,
TL

[Pale_Ale]

I'd dry hop after 1 week and let it go for another week.

[Balls]

Banger,
When I dry hop I usually add them once fermentation has ceased. As I don't rack to a secondary I leave them for 3-5 days with very few problems. Cheers

[banger]

TL, thanks for the welcome will add hops a few days prior to bottling.

[Trough Lolly]

No probs - you're beer will happily wait for another week or so after fermenting has finished to gain flavour and aromas from the hops you add so at least 3-5 days is good.

Cheers,
TL

[melbourne man]

is dry hopping literally just putting dry hop pellets into the fermenter once fermentation has ceased?

[KEG]

yeah. the primary, secondary or keg - depending on your methods.