On day two of force carbonation the chinook is more prevalent. I always try beer through out the process. I think in two weeks it will be much crisper in mouth feel and smell more chinook-i-like.
Temp for both additions of dry hopping was around 64. I can't get a good 70 in my basement.
I know that dry hopping amounts depend on what aroma/flavor you are looking for but my question is how much and for how long?
I've dr hopped two beers now. The first was a session pale ale with 1 ounce of cascade for 10 days the other was an all chinook ipa dry hopped with 1 oz chinook for 7...
I would keep an eye on the airlock. As soon as its done take a gravity reading. If its good get it into secondary for dry hopping. I just did a chinook ipa but there's no way it's done at 10 days. I hope yours moves quickly. What yeast did you use?
Every recipe I different. Do what it says. Eventually you won't count ounces you'll count IBUs to calculate hops. Judging from the hops it's going to have plenty of bitterness anyway.
Hi all. I am planning a DIPA hopped with citra and galaxy as the main hops. I am worried that the beer may be too fruity. I was considering another hop to mellow out these hops slightly. Perhaps simcoe? I do want a tropical fruity beer. What would you all suggest?
You can boil them like a regular extract recipe. However some people opt to just pour it in the fermenter with pre-boiled water and stir. I have done both. Neither came out great. I even added dme to both for extra OG boost.