jmorter1
jmorter1
When during the fermentation process should I dry hop? I brewed a Sierra Nevada Pale Ale clone this past weekend and the recipe calls for an optional dry hop addition during the last 10-14 days of fermentation. The recipe doesn't metinon anything about moving to secondary, but I plan on doing so anyway. How active should the fermentation be to dry hop? Should I wait until I move to secondary? This brings up my next question...How do I know when to move to secondary? Thanks in advance for any tips, advice, info, etc.
Cheers
Cheers