I just brewed my first Lager yesterday: an IPL using Citra, Amarillo, and Cascade hops. At first I was going to just let the beer ferment and drink it, but when I was looking at how long it takes (2-4 weeks fermenting + 4-6 of lagering) to produce a lager, It seemed like most of my hop character might fall out in the process, so I've been considering dry hopping during the diacetyl rest to add some of that back in. Is there any reason that wouldn't work? Also, Is the hop drop off over those 4 weeks as significant as it would be in an ale?
Also a few general questions about Lagers:
Can I do the diacetyl rest in the same fermenter I'm using for fermentation?
Can I do the lagering in the same keg I plan to serve out of?
If I have to do one of these in a separate carboy, what's the best way to purge oxygen from said carboy?
Thanks,
Matt
Also a few general questions about Lagers:
Can I do the diacetyl rest in the same fermenter I'm using for fermentation?
Can I do the lagering in the same keg I plan to serve out of?
If I have to do one of these in a separate carboy, what's the best way to purge oxygen from said carboy?
Thanks,
Matt