Is there any brewing rule that says dry hopping in the primary is a bad thing? I've read plenty about leaving your beer on the yeast cake longer (3-4) weeks to complete fermentation and I buy that. My thinking is that if you could open the primary long enough to drop in dry hops, then you minimize oxygen exposure that is bound to happen transferring to a secondary. Your thoughts?
Dry hopping in Primary?
- Thread starter Brian-d
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You got the same thread posted twice. I answered in the other one.
cheezydemon3
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https://www.homebrewtalk.com/f163/dry-hopping-primary-260355/ This is you too?
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