deadwolfbones
Well-Known Member
So, I'm brewing a "West Coast pils" a la Highland Park Brewery's Timbo Pils (a beer I dearly love). Basically it's similar to an Italian pils, but more aggressively dry-hopped, and using more IPA-style hops. In my case, I'm using all Mosaic cryo.
I'm nearing the end of the diacetyl rest, I've hit FG, and I'm facing a choice: dry hop, then cold-crash (but don't do a traditional lagering period) OR lager for a few weeks and then raise to 60F+ again and dry hop.
I don't want to dry hop at lager temps because I've heard enough anecdotes re: grassy/vegetal flavors (or at least not getting enough of the more preferable aromatics). And I don't want to dry hop now and then lager for a longer period because I don't want to lose the potent, fresh dry hop aroma.
HPB has been pretty responsive re: my dumb homebrewer questions, but I figured I'd see what y'all think, too.
I'm nearing the end of the diacetyl rest, I've hit FG, and I'm facing a choice: dry hop, then cold-crash (but don't do a traditional lagering period) OR lager for a few weeks and then raise to 60F+ again and dry hop.
I don't want to dry hop at lager temps because I've heard enough anecdotes re: grassy/vegetal flavors (or at least not getting enough of the more preferable aromatics). And I don't want to dry hop now and then lager for a longer period because I don't want to lose the potent, fresh dry hop aroma.
HPB has been pretty responsive re: my dumb homebrewer questions, but I figured I'd see what y'all think, too.