WY-1318 London ale 3 and dry hopping

[olotti]

I'll be trying my first attempt with this yeast on an IPA and seeing as how it's such a true top cropping yeast does this effect dry hopping at all? By that will the pellet break up get caught in all the yeast at the surface thereby diminishing the effects? Is it best to break up the yeast cake on the top and let it settle before dry hopping? This may be the road I take as I like to dry hop towards the end of active fermentation and then add a second dry hop a few days later. Looking forward to trying this yeast.

 

[Bear979]

The CO2 generated during fermentation strips those nice aromas out of the beer. Id suggest waiting a few days then adding the dry hops. This will preserve your aromas and will help fight out any possible wild yeast or bacteria on the hops.

 

[helibrewer]

I dry hop after primary fermentation, in my keg.


EDIT: I use this in the keg: http://arborfab.com/store/brewing-filters/corny-keg-dry-hopper

 

[BrewSRQ]

I'm doing an ipa with 1318 as I type. When I dry hopped at day 7 (first of two dry hops) I had to get my hops through the thicker than usual krausen. I put the hops in a bag and swished them through down into the beer.

 

[drewmarkwith]

I ferment in a ported 6 gallon better bottle and have done about 6-7 IPA's with 1318. I dump my dry hop pellets without a bag right through the top when there is still a thick layer of Krausen and gravity around 1.020. My FG is often 1.016-1.013 5 days later so it does not cause fermentation to stop. I also mash fairly high (154-156) for an IPA so I'm sure it would go lower if I mashed lower. I cold crash for a day in an ice bucket- and since I am using a blow off tube for the 1318, don't have to worry about star san being sucked through an airlock.