Originally Posted by JoeBuch
What does hallertau taste like dry hopped?
Did 3711 really finish at only 1.010?
Yah, I was surprised about the finishing gravity, thought I'd end more like 1.008. I measured the gravity about 8 days after I pitched, so the yeast could still be chomping away. I'm going to raise the temp for a few days before transferring to the bottling bucket.
Never dry hopped with Hallertau before but have used it as a late addition and like the aroma it contributes. "Spicy/Piney and Earthy" are the most common descriptors I've heard, and I won't argue with them. I think it'll go well with the Cascade's citrusy/grapefruit smells and the saison yeast's fruity nature.