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Old 03-10-2013, 06:29 PM   #1
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Default Dry Hopping Brett beers

I've noticed that my mixed brett/sacc saisons tend to 'finish' at 1.004 to 1.008 depending on mash temp and grist. When I transfer and dry hop, the yeast fires back up and starts fermenting again, with the beers finishing 1.004 to 1.000. Anyone else notice that dry hopping seems to restart brett or mixed strain fermentations?


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Old 03-10-2013, 08:31 PM   #2
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My all bret saison does the same thing. I just assumed it was from the slight injection of oxygen and agitation due to the action of adding the hops.

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