Javaslinger
Well-Known Member
- Joined
- May 9, 2017
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- 121
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I recently heard Scott Janish of Sapwood Cellars and the recent author of The New IPA, suggest that dry hopping around 58 could lead to less grassyness in big dry hops.
I'm interested in trying this but curious about the timing. I'm would imagine this would mean postponing any dry hop until after complete fermentation and a diacetyl rest.
Any thoughts on this?
I'm interested in trying this but curious about the timing. I'm would imagine this would mean postponing any dry hop until after complete fermentation and a diacetyl rest.
Any thoughts on this?