B
beernut
I may need a little help with this one. I have put down a partial using a 1.5Kilo of Coopers unhoped LME
3Kilos of Vienna light grain and 1Kilo of crystal 60gr of Hallertau (ger) @60min 25gr Hershbrucker @15min and 15gr of Saaz @5min pitched Saflager S3 at 14 degrees C. OG 1042 and after two weeks 1010 and still counting. Fermenting at a constant 12 degrees C. 23Litre brew. As I am about to rack into a secondary my question is, after a taste this beer is still very sweet with quite pronounced fruity esters. I am looking to dry hop to see if I can get the IBU's up a little as I suspect my Hop bill may have a bit short. Any ideas.
3Kilos of Vienna light grain and 1Kilo of crystal 60gr of Hallertau (ger) @60min 25gr Hershbrucker @15min and 15gr of Saaz @5min pitched Saflager S3 at 14 degrees C. OG 1042 and after two weeks 1010 and still counting. Fermenting at a constant 12 degrees C. 23Litre brew. As I am about to rack into a secondary my question is, after a taste this beer is still very sweet with quite pronounced fruity esters. I am looking to dry hop to see if I can get the IBU's up a little as I suspect my Hop bill may have a bit short. Any ideas.