Dry hop?

[nbmonte]

I'm looking for some advise about dry hopping. I brewed up blisters stripper blonde ale from the recipes on the site and it calls for a 12 day dry hop. I just realized this morning as I was going to add the dry hops that I'm going to be away when it needs to be bottled. So I figure I have three options.

Option 1 - add the hops today and bottle next thursday before I leave. It would only give a 7 day dry hop.

Option 2 - add the hops today and bottle when I get home, probably around July 4th. Would the extra time dry hopping be a bad thing?

Option 3 - wait til next Wednesday/ Thursday to add the hops and then bottle around July 4-5th. It would give me the 12 days the recipe calls for.

I'm leaning towards option 3, but this is my first time dry hopping and I'm not sure what to do?

Thanks for any help

[Roger]

Personaly I'd go option 1 because I don't usualy dry hop for more than 4-5  days or so and you'd be able to drink it sooner. But if it's still quite hazy I'd go option 3 the less yeast in suspension the more dry hop character will remain after its been chilled. When it chills the yeast drop out of suspention and seem to pull the hop flavours with them. So I try to cold crash and then bring the beer back to around 19°C dry hop for a few days then cold crash again to drop out the hop debris.

[robcoombs]

I agree with Roger, I tend to give my last dry hop addition 4-5 days. Though I don't cold crash, due to laziness.

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