Windigstadt
Well-Known Member
Just brewed a German-style Pilsener on Saturday and am planning to dry-hop it with Hallertau and/or Tettnang. I know there's some debate about dry-hopping Pilseners, but even when I add hops at flame-out I never seem to get a strong hop aroma, plus Jim Miller recommends it in his "Continental Pilsner" book, so I'm going for it. I was just curious to hear if anybody else has experience with it, as I'm trying to determine how much I want to add and when. Thanks!