MaltedNewby
Member
I'm making a 20th Anniversary IPA from Austin Brew Shop. I also added the +1% abv corn solution. My OG was 1.057. I pitched the yeast last Sunday, and fermentation was pretty vigorous for 3 days. It's tapered off to about 1 click of the airlock every 60 seconds by Saturday. It seems to be done as of now.
The recipe calls to dry hop and pitch yeast. If the gravity hits 1.014, which is the projected fg, should I dry hop and pitch or just dry hop for a week or so and bottle? Aren't hops just for the aroma/preservative at this point?
The recipe calls to dry hop and pitch yeast. If the gravity hits 1.014, which is the projected fg, should I dry hop and pitch or just dry hop for a week or so and bottle? Aren't hops just for the aroma/preservative at this point?