Hi guys! I am on my fourth batch, an NEIPA extract kit. I’m on my fifth day of primary fermentation, and am reading up on all the different opinions and viewpoints of dry hopping. I am bottling and don’t have any co2 contraptions. I’m terrified of oxidizing this beer as it took a long time to get to this point. Seems to be differing opinions on when to dry hop: primary or secondary?
I have an idea to leave it in the primary bottling bucket and dry hop 5 days before bottling, then cold crash in an ice bath (very limited resources where I live) for a day or two to compact the trube. I’ve read about dry hopping in primary to prevent oxidation and off flavors, and also read that dry hopping for too long can cause grassy/off flavor problems. I’ve also read that a transfer to secondary is completely unnecessary for homebrewing unless adding some other form of sugar or fruit or whatever to ferment.
Seems like a transfer to secondary might present a greater chance for oxidation than popping the top of my fermenter for a minute and dry hopping a few days before cold crashing and bottling. (I have pellets and no hop sock or cheesecloth just FYI).
Any thought or opinions greatly valued and appreciated!!