So many hop schedules I've seen call for one dry hop and then a second dry hop--why? With hoppy beers I shoot for the shortest possible route to bottles so it seems like one dry hop and then a second hop just drags out the process.
Why not just dump the whole mess of hops in, give it a couples days and then cold crash?
Why not just dump the whole mess of hops in, give it a couples days and then cold crash?