Forgive me if this has been beaten to death but I'm at my 6yr old's swim lessons on my mobile and search isn't giving me anything specifically on topic.
I have a IIPA in secondary right now. I like my IPA's young, ferm temps were well-controlled, and it tastes great at this stage.
I've been wondering about the differences in dry hopping in a cold keg or secondary versus at room temp in secondary.
Appreciate all feedback.
I have a IIPA in secondary right now. I like my IPA's young, ferm temps were well-controlled, and it tastes great at this stage.
I've been wondering about the differences in dry hopping in a cold keg or secondary versus at room temp in secondary.
Appreciate all feedback.