Bigheady57
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- Feb 9, 2015
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Here is a poll for you guys to ponder and debate.
I’m curious what everyone’s dry hop techniques are. Specifically IPA’s and NEIPA’s.
OPTION 1: Let beer ferment to terminal gravity and dry hop after fermentation is over
OPTION 2: Dry hop at a few points before terminal gravity and allow to ferment out with a blow off or a some type of capped fermentation (sounding)
OPTION 3: Dry hop early in fermentation 24-48hrs into active fermentation; at high krausen to achieve “biotransformation”
OPTION 4: anything other than listed above (please explain your process if this is your option)
I have tried all these options along with some double dry hopping, and have good results with all three. I have even combined some of these options, also having good results, but I’m interested to see what you all have to say.
CHEERS!
I’m curious what everyone’s dry hop techniques are. Specifically IPA’s and NEIPA’s.
OPTION 1: Let beer ferment to terminal gravity and dry hop after fermentation is over
OPTION 2: Dry hop at a few points before terminal gravity and allow to ferment out with a blow off or a some type of capped fermentation (sounding)
OPTION 3: Dry hop early in fermentation 24-48hrs into active fermentation; at high krausen to achieve “biotransformation”
OPTION 4: anything other than listed above (please explain your process if this is your option)
I have tried all these options along with some double dry hopping, and have good results with all three. I have even combined some of these options, also having good results, but I’m interested to see what you all have to say.
CHEERS!