Author Topic: Should I be worried about this? (Calling all chemists)  (Read 4436 times)

Offline mpietropaoli

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Re: Should I be worried about this? (Calling all chemists)
« Reply #15 on: October 03, 2012, 04:18:34 PM »
As I rarely take beers off the  yeast for conditioning, i typically dry-hop in the primary, in a bag, so i can take them out if it gets the flavor/aroma profile I want.  I needed the yeast cake on this one though, so I transferred to a carboy.  I probably just won't weight them next time.  Or I split it into two batches, weighted dry hops in one, equivalent weighted dry hops in the other.  I will see if myself or 10 tasters can tell the difference. 
Bubblin': helles
Flowin': IIPA, Doppelbock, Flanders
Sittin': More Flanders, Braison,
Thinkin': wit, more helles