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    Dry Hopping in Secondary

    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...
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    Dead Ringer with 3711 yeast

    Thinking of using Wyeast 3711 with a Dead Ringer (IPA) kit. There's not too much method to my madness - other than my affinity for Two Hearted and also that as a relatively new brewer, my favorite beer I've made to day was a saison made with 3711 fermented at a high temp (near 90 degrees). I...
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    Petite Saison d'Ete

    Just bought a Petite Saison d'Ete kit from NB. The recipe does not include a secondary fermentation step. Does anyone recommend doing one - or is a single fermentation okay?
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