Jablestein
Well-Known Member
Just a pretty simple/quick question. I've got an IPA that I'm about to brew next weekend. I just purchased a glass carboy so I can start experimenting with secondary fermentation techniques. My current plan is to do a Dry Hop (whole leaves) along with a fruit addition. I'm curious if I'm "trying to hard" by attempting both at the same time, or more-so if there is a legitimate scientific reason that I shouldn't do so.
Also, if you have any tips or suggestions for how to appropriately Dry Hop/Add Fruit i'd love to hear them.
So far my plan is to put the whole hop leaves in along with the sliced fruit (which has been boiled and frozen to deteriorate the skin cell walls) and then rack the beer on top for another 7 days.
Thanks in advance!!
-Justin
aka Jablestein
Also, if you have any tips or suggestions for how to appropriately Dry Hop/Add Fruit i'd love to hear them.
So far my plan is to put the whole hop leaves in along with the sliced fruit (which has been boiled and frozen to deteriorate the skin cell walls) and then rack the beer on top for another 7 days.
Thanks in advance!!
-Justin
aka Jablestein