I've recently tasted the fathom IPL from ballast point. It just blow my mind! But i'm intrigued on when to add a dry hop on lagers? It is supposed that dry hop efficiency improves at 68F. Lager fermentations can't afford that temperatures unless when performing the diacetyl rest and just for a little time. After that is just cold maduration....so...at what time is good to do the dry hops?
thanks for your comments