creepyjackalope
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- Nov 7, 2013
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After many scheduling conflicts I was able to get a buddy to come help me bottle batch #1 yesterday. (he only broke 1 bottle!) I thought I'd take advantage of the assistant and brew batch #2. I knew I wanted something light and refreshing after all the heavy/malty winter beers I've been drinking so I settled on a hopped up Saison. I didn't have a ton of time to research/plan a recipe and was gonna be pressed for time on brew day so I ended up not using any specialty grains. For a 5 gallon batch I went with 6 gallons light/pilsner LME and 2 lbs of wheat LME. Did an oz of Cascade at 60, 1/2 oz Cascade at 30 and 15, and oz of Citra at flameout and have another oz of Citra that I want to dry hop with. Ended with an OG of right about 1.060. I pitched with Wyeast 3711. I was a little concerned that 8 hours later I wasn't seeing any action, after what I've read about this yeast, but I awoke this morning to find a nice thick krausen and a steadily bubbling airlock.
Anywho, I wanted to run my recipe past y'all and also ask about dry hopping. I've read that 5-7 days is optimal. Is that 5-7 days before bottling? Can I dry hop in primary or do I need to do a secondary then dry hop? Also, I've read that this yeast is low floccing. Would y'all recommend cold crashing it?
Thanks for listening.
Anywho, I wanted to run my recipe past y'all and also ask about dry hopping. I've read that 5-7 days is optimal. Is that 5-7 days before bottling? Can I dry hop in primary or do I need to do a secondary then dry hop? Also, I've read that this yeast is low floccing. Would y'all recommend cold crashing it?
Thanks for listening.