Naked_Eskimo
Well-Known Member
I have a quick question regarding dry-hopping:
I dry-hopped my IPA last week saturday and was planning on bottling this weekend. However, we're looking after our 2-year old nephew this weekend, and seriously doubt I'll have any time to get to the bottling.
That means it will be more than 7 days dry-hopping. How far out can you go before you start getting that grassy/vegetal smell or taste from dry-hopping too long?
I'm also thinking of making a makeshift crash-cooler. Since I dont have a fridge to crash-cool properly in, I'm going to try use a cooler stuffed with as much ice and ice-packs as I can and try drop the temps of the fermenter as far as possible. Hopefully this (and some gelatin addition) will help drop out some of the sediment and proteins. How long crash cool necessary?
I dry-hopped my IPA last week saturday and was planning on bottling this weekend. However, we're looking after our 2-year old nephew this weekend, and seriously doubt I'll have any time to get to the bottling.
That means it will be more than 7 days dry-hopping. How far out can you go before you start getting that grassy/vegetal smell or taste from dry-hopping too long?
I'm also thinking of making a makeshift crash-cooler. Since I dont have a fridge to crash-cool properly in, I'm going to try use a cooler stuffed with as much ice and ice-packs as I can and try drop the temps of the fermenter as far as possible. Hopefully this (and some gelatin addition) will help drop out some of the sediment and proteins. How long crash cool necessary?