steveinpa
Apprentice
I am reaching the point where I am ready to start recipes that require "dry hopping"
What are the general opinions as far as dry hopping/
Can in be done in the Primary Fermentor or should you always transfer to a secondary then dry hop?
What is best practice and what results have people gotten?
Thank you
What are the general opinions as far as dry hopping/
Can in be done in the Primary Fermentor or should you always transfer to a secondary then dry hop?
What is best practice and what results have people gotten?
Thank you