fc-runner
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- Jan 26, 2009
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I was planning on dry-hopping a couple of lagers I have in the fridge when I move them to their secondary fermenter carboys (this weekend). Is the rule the same just the last 10 days? Usually my beer stays in the secondary fermentor for up to 2 months. I didn't know if temperature would make a difference in getting that Hops aroma (Hallertauer and Tettnanger) into the beer?