neo-brewer
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- Dec 23, 2012
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I presently have a Belgian IPA in the secondary that I dry hopped about a week and a half ago. I plan to bottle this weekend, but I am looking for tips to leave behind the layer of hops in the carboy. I will be careful when I siphon the beer into the bottling bucket, but I will inevitably bring some of the hops along. I have dry hopped before and didn't notice any negative favors from some of the hops being bottled (in fact I have no issue with sediment, particularly yeast sediment, but I don't want the hops to add any negative favors). Does anyone have any tips to leave the hops behind - other than careful siphoning? I don't want to use a strainer due to added oxygen. Perhaps I am worrying over nothing, I am just excited about this recipe! Next time I'll try a
Pppp
Pppp