Hamsterbite
Well-Known Member
Since I'm trying to do all of my fermentation in one vessel without racking to a secondary, I want to minimize the amount of trub and hop break material that I transfer from the boil kettle.
Do I need to increase hop additions if I'm using a bag? If so, is there a rough guide on percentage? Is the bag supposed to come out after chilling and before transfering to the fermentor?
Also, what about flame out additions? Should they not be done in a bag? With my chiling process, these hops would only be in contact with the wort for about 20 minutes.
Do I need to increase hop additions if I'm using a bag? If so, is there a rough guide on percentage? Is the bag supposed to come out after chilling and before transfering to the fermentor?
Also, what about flame out additions? Should they not be done in a bag? With my chiling process, these hops would only be in contact with the wort for about 20 minutes.