Side by side comparison would be a good idea. The carafa special 2 must have just made it super dark. This beer tastes great. I will post a pic in a while. So proud of the head it has. I showed it to my kids
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Ok. That makes sense and I just don't really do IPA's. So I brewed three days ago and it looks like fermentation is windi g down. The Krausen just started to fall this morning. If it stays the course it is now day 6 or 7 would be the day to start dry hopping.Why does it not do anything to dry hop 14 days after pitching?
If the goal is an aromatic, hoppy beer, a week of unnecessary aging is counterproductive. You'll run into brewers who dry hop just before fermentation ends, just after, or a few days after, but not a week. And if fermentation of a <7% beer isn't done by day 7, you have yeast problems.
Some brewers say that longer contact time extracts vegetal off-flavors. I'm on the fence on that one, but there's certainly no benefit to dry-hopping longer than a week or so.Why does it not do anything to dry hop 14 days after pitching?
And 14 days from pitching is already too late to dry hop. Everyone has there own techniques, but I don't think any brewers wait a full week after fermentation wraps up.
A pump is about the same cost as an ER copayThank God the Army has free medical!