Originally Posted by Silentnoiz
I'm at 8 days in the fermenter. I took a SG, and I'm at 1.012.
It tasted really solid, although I'm surprised it wasn't actually more hoppy.
I bottom-dumped and rinsed the yeast.
I dry hopped 6oz of leaf (10 gallon batch) into one muslin hop bag (barely fit!).
So, the recipe calls for 12-14 days for the first dry hop, and 5 days for the second dry hop.Question
: When I do the second dry hop, should I remove the first dry hop, or leave it there (risking grassy notes?)?
The directions from Vinny himself state that they simply rouse the first dry hop when adding the second. The impression I get is that Vinnie is more concerned with vegetal flavors from boiling a lot of hop material (this is why he uses hop extract according to Stan Hieronymous's new book) rather than dry hopping.
Originally Posted by Jeffro74
Add the dextrose?! Was that the corn sugar at the end of the boil?...
What might my options be to get it drier at this point?.. or do I just go with it?
Yes, dextrose = corn sugar. (Note that you can realistically just use table sugar without any practical difference). I wasn't really suggesting you could do anything about it now, I was just suggesting you could up your simple sugars if attenuation is a problem.
The other thing is that a week doesn't necessarily mean fermentation is done. Try upping the fermentation temperature and see if you can shave a few points off. Anything under 1.018 or so will be acceptable, I think.