Lord McAle
New Forum Member
- Joined
- Oct 24, 2013
- Messages
- 1
- Reaction score
- 0
Hello,
I am pretty new to homebrewing and also new to this forum. I am from the Netherlands and just brewed my 2nd batch 2 weeks ago. I am brewing this recipe:
http://www.homebrewtalk.com/f66/15-minute-cascade-pale-ale-210253/
It has been fermenting nicely at 68 degrees for 14 days now. Now I want to do the dry hopping, with whole hop leaf. I plan not to rack to a secondary.
First question: I plan to use a hop bag. Is it a problem if the bag keeps floating? I can put some weight in the bag to make it sink, but then it will be in contact with the yeast cake. don't know what's best.
Second question: I read a lot about cold crashing, so I want to try this as well. I plan to cold crash at 41 degrees for 3 days. Should I leave the dry hop in the fermenter or not?
Looking forward to your advice. THanks in advance!
I am pretty new to homebrewing and also new to this forum. I am from the Netherlands and just brewed my 2nd batch 2 weeks ago. I am brewing this recipe:
http://www.homebrewtalk.com/f66/15-minute-cascade-pale-ale-210253/
It has been fermenting nicely at 68 degrees for 14 days now. Now I want to do the dry hopping, with whole hop leaf. I plan not to rack to a secondary.
First question: I plan to use a hop bag. Is it a problem if the bag keeps floating? I can put some weight in the bag to make it sink, but then it will be in contact with the yeast cake. don't know what's best.
Second question: I read a lot about cold crashing, so I want to try this as well. I plan to cold crash at 41 degrees for 3 days. Should I leave the dry hop in the fermenter or not?
Looking forward to your advice. THanks in advance!