Hey!
I'm dry-hopping noob and with all the controversy (everyone suggesting smth that works for them) regarding when to dry-hop makes me a bit confused regarding what will be the best for my case.
I'm about to brew a Session IPA and given what I want to achieve (smth very fresh and hoppy that will be drunk quite fast, don't think I need biotransformation here) I came up with following process (mainly inspired by what I read from Scott Janish):
I'm dry-hopping noob and with all the controversy (everyone suggesting smth that works for them) regarding when to dry-hop makes me a bit confused regarding what will be the best for my case.
I'm about to brew a Session IPA and given what I want to achieve (smth very fresh and hoppy that will be drunk quite fast, don't think I need biotransformation here) I came up with following process (mainly inspired by what I read from Scott Janish):
- After fermentation is complete (+ 2 days to make sure final SG is reached) cool down primary fermenter to about 12 °C
- Add dry hop addition to second fermenter and flush the air out of it with CO2
- Closed transfer the beer from the first fermenter to the second one
- Wait for 2 days (keeping temp at 12 °C and shaking the fermenter couple of times)
- (optional, not sure or 1 DH addition is enough) Repeat steps 2-4 (with transfer from fermenter 2 to fermenter 1). I want to use some lupomax hops here to boost the aroma.
- Do a proper cold crush
- Keg the beer