cthulhughost
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- Jun 23, 2013
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I have had this fermenting in primary for two weeks now and i am considering dry hopping it a little because; A: it might be good, and B: I let the specialty grains steep to long and the temp was like 175-180 before I took them out and I'm worried about tannins screwing up the taste. I thought maybe a little dry hopping might be good. Maybe some Citra or Amarillo? Any advice?
