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Posted on 4/12/18 at 3:38 pm to celltech1981
quote:
I was going to keg my beer with the dry hops in a suspended bag when about 70 percent attenuation is reached. Leave at fermentation temp for the amount of time the dry hop is for and then refrigerate and serve.
I would suggest to throw in your hops during peak active fermentation. I think the last time i threw my biotrans hops (fancy name for this stage of hopping) on either the end of day 2 or day 3.
quote:
I've read that anything more than about 1 oz/gallon in the whirlpool and diminishing returns are hit.
I used 4.25 oz. in whirlpool/steep last go round. But i'm sure there is a law of diminishing returns. While you do release many of those oils in the whirlpool, i'm curious how much is retained after fermentation. Many of the hop oils are driven off in CO2.
FWIW, my last NEIPA may have been my best one and i've been tinkering with making the mouthfeel less chewy and "grainy" as some commercial NEIPA's i've had.
Posted on 4/12/18 at 4:46 pm to celltech1981
quote:im up right above 2.
I'm planning on a 1.55 chloride/sulfate ratio
quote:as bug said, i would want bio trans hops. It makes a difference. I 2nd dryhopped my most recent one in the keg and it does taste way more fresh.
I was going to keg my beer with the dry hops in a suspended bag when about 70 percent attenuation is reached. Leave at fermentation temp for the amount of time the dry hop is for and then refrigerate and serve.
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