Wanted to try some new hops i had not tried before so came up with this little IPA. Tasted my first ones this week and they came out really nice.
-3300.00 g (fr) CHÂTEAU PILSEN 2RP (1.5 SRM) 51.6 %
-1250.00 g Vienna Malt (3.5 SRM) 19.5 %
-700.00 g Oats, Flaked (1.0 SRM)...
Im using a Fast Ferment. I would like to know when would you remove the first thrub while fermenting ?? I feel like leaving the hops in there for more than a week will impact taste and color ? I usually dry hop at 24-36 hours while high krausen and remove the bottom after about a week