Also, try adding dry hops with no bags. Just put them right in the fermenter. Cold crashing drops them out. You will notice a huge difference. Also on big hoppy IPA's I split my hops additions into 2-3 bags in the boil kettle.
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I'd like to brew this up, sounds interesting. Can I get some clarification on how long did the Brett take to develop to the point you are at now? I'd likely add the Brett right into the keg and then let it age that way.
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