Need a little advice. I did an IPA, fermented 1 week @ 68* F. Then dropped the temp to 50* F for a little clearing time. Today I drained the trub from the conical and put in my Dry Hops. I figure on a 2 week dry hop then keg.
Should I drop the temp now while dry hopping? Or leave it at 50* until I rack to kegs?
I did remember the Irish Moss, and the sample is very clear. And tastes great.
Should I drop the temp now while dry hopping? Or leave it at 50* until I rack to kegs?
I did remember the Irish Moss, and the sample is very clear. And tastes great.
