hopdawg
Well-Known Member
I know many of you guys keg for long periods before dry hopping and carbonating. Would six or eight weeks in the secondary at room temp be too long before dry hopping and carbonating or is a good thing?
What is the temperature range to shoot for?Keep it out of direct sunlight and watch the temps, but that period of time is probably fine for any style, and longer for larger beers.
What is the temperature range to shoot for?
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