I am reviving this thread so as not to start a new one. I have a Yooper's House Ale variation brewed yesterday with yeast from a one gallon ale. It is fermenting like crazy. I just picked a bunch of Casade and Centennial hops. If I use the wet hops to dry hop, will the Co2 from the active fermentation drive off the aromas? If I choose to wait a few days, should I dry the hops to avoid mildew? Should I throw them in now and the pick more next week and add them too?
Board of Directors, California Homebrewers Association