Squeegee
ababybrewer
- Joined
- Mar 19, 2019
- Messages
- 25
- Reaction score
- 26
3 gallon batcher here. I am planning on brewing a Brut IPA in the next week or so. I bought 4 oz's worth of Amarillo 9.20%, 1 oz will be at 15, 1 oz at whirpool, and 1 oz dry hopped for 4 days. Now, there is this thing called biotransformation that keeps coming up. If I add my hops in during the fermentation, say at 50% attenuation, will I be bring forward more aroma than if I had added them at a lower gravity? I have only dry hopped once, and that time I did not wait for fermentation to commence before dosing. Just looking for some dry hop pointers for Brut's in particular. I am aiming for a 1.051 SG.