Hopping is primarily done during the boil to add bitterness and flavor to beer. Dry-hopping is when hops are added after the boil is finished to impart big hop aromatics with no added bitterness, and it can be done with wet, or dried hops. You see, when hops are harvested, they’re dried, and formed into pellets so they have a longer shelf-life. Without pelletizing the hops, they would only have a shelf life of about 24-36 hours. So dry-hopping is the use of dried, pelletized hops, or even lupulin powder. Wet hopping refers to when hops are used fresh right off of the bine without being processed. These can only be used during the fall immediately following harvest. The term ‘Dry Hop’ refers to a method by which hops are added during the fermentation/conditioning phase to enhance aroma and flavor. Wet hops contain about 80 percent water, so you’ll need to use more than you would when using dry hops. In general, four to six times as many wet hops are needed by weight as dry hops. Wet hops take up more room in the kettle, enough to consider reducing batch size depending on the overall hop amount and the size of your system. They’ll also add water that needs to be considered when calculating original and final gravities. Wet-hopping will impart more of a vegetal/cut grass flavor on top of all those flavors we have come to love from hops, except they will be brighter.