WildKnight
Well-Known Member
I've read a lot of methods for dry hopping, but not real explanation of why its done when its done. When is the best time to dry hop? What are the merits and flaws of the following times?
1) right when you pitch the yeast?
2) right after high krausen?
3) right after primary fermentation (in primary)?
4) right after primary fermentation (transfer to secondary)
5) once it's in the keg?
1) right when you pitch the yeast?
2) right after high krausen?
3) right after primary fermentation (in primary)?
4) right after primary fermentation (transfer to secondary)
5) once it's in the keg?