Therefore, as my window of normal dry-hopping had passed, I decided to dry hop this beer in the keg - something I very rarely do. After an awkward moment of buying ladies pantyhose at the local CVS, I went home and stuffed the (sanitized) leg of the stocking with a damn near a half pound of Citra and Simcoe hops. This "Hindenburg" sized hop bag is currently sitting in the bottom of the keg, refrigerated at 40F. Now, the real question: How long should I leave this thing in the beer for?! I have heard people say they leave their hops in the keg until the thing is kicked, others say no more than three weeks max. I am a little worried that such a large amount of hops, in such a small amount of beer (4 gallons), might give off some grassy flavors. Tomorrow will be day 7 of dry-hopping.
Aside, I sneaked a two pints of this beer today and holy crap is this thing hoppy! The bitterness isn't very strong or prominent, though the aroma and flavor of this beer is just pure and resiny, pine and tropical fruit. Sorta of like eating hop cones. Needless to say, I like where this batch is going. Furthermore, the Ardennes yeast went to town on the wort, taking the gravity from 1.064 to 1.004! It drinks much too easy for a 7.8% ABV beer. Unless I hear and doom and gloom stories of ruined batches from leaving the hops in the keg for too long, I'll probably let the hops sit a bit longer. And if the Pats win the Superbowl this weekend, I might just end up drinking the whole thing!