arctic78
Grandmaster Brewer
I was after some advise on dry hopping. I have just brewed an IPA it has been in the primary for 4 days now and as of last night the fermentation has slowed down very quick compared to how vigorous it had been in the morning and the fist couple of days.
I was thinking of leaving it 3-4 more days then transferring to the second fermenter and dry hopping for 3-4 days with 2.5 ounces of hop pellets. I was just wanting to know what temperature to dry hop at. I have read 12-14 degrees C ( 53-57 F ) but was looking for some advise on what others do.
The Brew is an extract and was my first full boil and I found I had an issue with being able to keep a good boil going due to the amount ( 23 litres )and what my stove could heat. I have just invested in a burner today that will boil this amount and much more so my next brew should go smother. I am slowly working my way up to partial then all grain as I get the equipment together and more experience
But I guess a few hiccups along the way are all part of the learning process.
Any advise is much appreciated.
I was thinking of leaving it 3-4 more days then transferring to the second fermenter and dry hopping for 3-4 days with 2.5 ounces of hop pellets. I was just wanting to know what temperature to dry hop at. I have read 12-14 degrees C ( 53-57 F ) but was looking for some advise on what others do.
The Brew is an extract and was my first full boil and I found I had an issue with being able to keep a good boil going due to the amount ( 23 litres )and what my stove could heat. I have just invested in a burner today that will boil this amount and much more so my next brew should go smother. I am slowly working my way up to partial then all grain as I get the equipment together and more experience
But I guess a few hiccups along the way are all part of the learning process.
Any advise is much appreciated.