When do you add the 0min hops? At FO or do you do a cooled down hop stand? I wouldn't see you getting even close to the 60IBU range, what a red chair is supposed to have, if you added this amount of Cascade right at flameout. If you keep in mind the isomerisation of the alpha acids that would still be going on at those temperatures, you would probably end up at around 100IBU or something.
I thought about maybe a cooled down hop stand, at around 160–170°F for 60 to 80 minutes with the Cascade. Or maybe even half the amount in the hop stand and half of it as dry hopping. The 3oz Centennial should almost bring it up to the 60IBU on their own.
What do you guys think?
EDIT: Oh and also, what kind of a dry yeast would you suggest?
I thought about maybe a cooled down hop stand, at around 160–170°F for 60 to 80 minutes with the Cascade. Or maybe even half the amount in the hop stand and half of it as dry hopping. The 3oz Centennial should almost bring it up to the 60IBU on their own.
What do you guys think?
EDIT: Oh and also, what kind of a dry yeast would you suggest?