pmoneyismyfriend
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- Joined
- Aug 14, 2009
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I made a Belgian Tripel IPA that calls for 2.5 oz dry hop addition, the recipe only states 7 - 10 days after pitching. This is my first go with dry hopping and I don't want to mess up this beer. I have read several posts and articles on the subject. I originally planned a 6 week fermentation, 2 primary, 4 secondary. My plan is to add the hops to the primary after the 2 weeks, let it sit for a week, then transfer to the secondary for an additional 3. My thought process on this is the CO2 production should be at a minimal at 2 weeks, so I shouldn't lose any of the dry hopping benefits at that point, also the primary offers more head space for hop expansion (pellets) therefore removing the possibility of a foam up in the airlock or carboy neck. Any thing wrong with this method? Any other recommendations?