ThatGeekGuy
Well-Known Member
Made an IPA on Black Friday with my son while the girls went out shopping. It's been fermenting for 17 days now at 62-64 degrees, and I'd like to dry hop with whole leaves in the primary (bucket), using a mesh bag for about 5 days before kegging. A few Qs:
- Any need to cold crash before dry hopping?
- Once I start dry hopping, should I move the fermenter to room temps?
- If dry hopping at room temps, should I take the temps back down before kegging?
TIA....
- Any need to cold crash before dry hopping?
- Once I start dry hopping, should I move the fermenter to room temps?
- If dry hopping at room temps, should I take the temps back down before kegging?
TIA....