King MF Midas
Well-Known Member
i've been looking at a lot of pics and reading up on the hb wiki about dry hopping and i have seemed to notice from the pics in members gallery that they just dump the hops in and let them float around up top, this seems inefficient to me. i was thinking about putting the hops in a muslin sock and throwing in glass marbles in there to weigh the whole thing down so it rests at the bottom of the fermenter. this means that beer would be touching all available surface area plus the added pressure of the beer on top of the hops would maybe help squeeze some of that hoppy goodness. what do ya'll think?