AirBronto
Well-Known Member
I was just wondering what you guys think is the appropriate size of a fermenter to the size of the batch for the blow off method. Last time I had a 5 gallon batch of beer and used a 5 gallon carboy and I seemed to lose a decent amount of beer in the process. Do you of you guys always use the blow off method. Is there a time when you should not? I think it also scrubbed the mint flavor out of my chocolate mint beer. Should i have extracted the mint from the alcohol in the secondary. Also does the blow off methods scrub all of the hop oils out of the beer, or is it removed just from the co2 escaping or not at all? Is that why you dry hop. And does dry hopping add just aroma or does it add aroma and flavor. Thanks a lot guys