TheLumin8or
New Member
Hi Everyone,
I'm 16 days into fermentation (Christmas Day brew) and have a question about timing for dry hopping. I'm planning on dry hopping with a sanitized nylon hop sack in my primary glass Big Mouth Bubbler and skipping the secondary after reading through posts here. Now my question is when to do it?
The recipe (https://www.northernbrewer.com/documentation/beerkits/ZombieDirt.pdf) says that fermentation ends after 1-2 weeks and I now have zero bubbling in the air lock and don't see any activity (bubbling) in the fermenter. Most of the krausen has dropped or stuck to the side, but there's still some islands on the surface. Not sure if this means it's ready or not. See pics below. Does this look about right?
The recipe then goes on to say "if you do not have a secondary fermenter you may skip the secondary fermentation and add an additional week to primary fermentation before bottling". So are they saying that I should throw the dry hops in now for a week and then transfer to the bottling bucket? It seems like some people say not to leave the dry hops in too long, so I don't want to throw them in too early or wait to long to do it.
Any suggestions would be appreciated.
I'm 16 days into fermentation (Christmas Day brew) and have a question about timing for dry hopping. I'm planning on dry hopping with a sanitized nylon hop sack in my primary glass Big Mouth Bubbler and skipping the secondary after reading through posts here. Now my question is when to do it?
The recipe (https://www.northernbrewer.com/documentation/beerkits/ZombieDirt.pdf) says that fermentation ends after 1-2 weeks and I now have zero bubbling in the air lock and don't see any activity (bubbling) in the fermenter. Most of the krausen has dropped or stuck to the side, but there's still some islands on the surface. Not sure if this means it's ready or not. See pics below. Does this look about right?
The recipe then goes on to say "if you do not have a secondary fermenter you may skip the secondary fermentation and add an additional week to primary fermentation before bottling". So are they saying that I should throw the dry hops in now for a week and then transfer to the bottling bucket? It seems like some people say not to leave the dry hops in too long, so I don't want to throw them in too early or wait to long to do it.
Any suggestions would be appreciated.