Stevorino
Well-Known Member
Taking a page from Jamil Zainasheff's book, I hate to use a secondary for a multitude of reasons.
One exception seems to have always hit: Dry Hopping. However, I'm starting to wonder if dry hopping in the primary would be ok after the fermentation is essentially over with.
So my question is: what flavors would change by dryhopping in the primary on day 8-9 for a week versus transferring the beer to a secondary and dryhopping in there?
I'm not worried about Autolysis -- my yeast is healthy and I'm keeping temps controlled at 68. No way is the yeast going to start spewing **** all in my beer after only 2 weeks.
One exception seems to have always hit: Dry Hopping. However, I'm starting to wonder if dry hopping in the primary would be ok after the fermentation is essentially over with.
So my question is: what flavors would change by dryhopping in the primary on day 8-9 for a week versus transferring the beer to a secondary and dryhopping in there?
I'm not worried about Autolysis -- my yeast is healthy and I'm keeping temps controlled at 68. No way is the yeast going to start spewing **** all in my beer after only 2 weeks.