rafaelpinto
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Imagine a 5 gal IPA that is done fermenting/cold-crashing and is ready for bottling. You take a pint of the green beer and boil it with your priming sugar, as usual.
When the priming solution temperature drops to around 148ºF, you add 4oz of Centennial to it and stir every once in a while. Whenever temperature drops to around 140ºF you light the fire and make it reach 148ºC once again. Keep stiring and maintaining temperature around 148ºC for 30 minutes to 1 hour.
Finally, carefuly pour this solution on a french press and go bottling.
Is there any downside on this? Could it give stronger flavors and aroma to a hoppy recipe? Could it replace Dry Hopping?
When the priming solution temperature drops to around 148ºF, you add 4oz of Centennial to it and stir every once in a while. Whenever temperature drops to around 140ºF you light the fire and make it reach 148ºC once again. Keep stiring and maintaining temperature around 148ºC for 30 minutes to 1 hour.
Finally, carefuly pour this solution on a french press and go bottling.
Is there any downside on this? Could it give stronger flavors and aroma to a hoppy recipe? Could it replace Dry Hopping?