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Old 01-11-2013, 05:09 PM   #11
AnchorBock
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Quote:
Originally Posted by edwin-in-nc View Post
Thanks I appreciate all the help I'm going to take gravity reading should be at final seeing that a week ago it was basically there 1.014 ( kit says 1.010 to 1.012 is final) and dry hop for 5 to 7 days then bottle. Hope my first batch turns out good !!!
I typically start dry hopping at an estimated 2 points from FG - that is what Firestone Walker does and they make excellent IPAs/IIPAs.
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Old 01-11-2013, 06:21 PM   #12
unionrdr
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I think they do that just to save a day or two waiting for FG. They are running a business,after all.
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Old 01-11-2013, 06:30 PM   #13
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I think they do that just to save a day or two waiting for FG. They are running a business,after all.
Not exactly - been a while since I listened, but on the CYBI podcasts Matt talks about the yeast interaction with the dry hops while there is still some fermentation going on producing something unique that you can't otherwise achieve - and of course the added benefit of the yeast absorbing any oxygen that isn't pushed out by CO2.

I've been doing it for a while and have had good results so I keep doing it, can't really explain it further though. Even when I rack to secondary to dry hop I do the same thing as far as gravity goes.
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Old 01-11-2013, 06:38 PM   #14
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It could be that some of the hop oils coating the yeast & settling out mellows the dry hop down to where he wants it?...Large or small scale,the reactions are basically the same.
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Old 01-11-2013, 07:27 PM   #15
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It could be that some of the hop oils coating the yeast & settling out mellows the dry hop down to where he wants it?...Large or small scale,the reactions are basically the same.
Whatever is happening I like it
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Old 01-11-2013, 11:57 PM   #16
edwin-in-nc
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Well I will try it both ways and see how it turns out once again thanks for all the help this forum is a lifesaver

 
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