An oz would just be lost in a big aged beer. I wouldn't bother, Phil. BTW, how low did the saison finish?
Bit of a story there. Seeing as this was my first attempt to brew using plato, my conversions to SG were off. Actual OG was 1.076, corrected FG is 1.006. (18.6 P and 6.7 P, respectively.)
That FG reading has been stable for a week, so I'm going to bottle it next weekend. Ended up really good, doesn't taste like it's a 10%ish abv beer at all. Really wine like. Not as bitter as I was aiming for, it's balanced to a little bitter. I aimed high for my target bitterness, more bitter than is typical for a saison, and I'm glad I did. Between overshooting my gravity and the effects that has on hop utilization I ended way lower than my ~5.4 bitterness/OG ratio.
But in spite of all of that, the beer turned out really well. Very dry and wine like, with a good maltiness. I don't think I'll use pale ale malt for a saison this way again, it doesn't fit as well as pilsner IMO. Certainly isn't bad, however.
Now that I'm confident the beer has finished fermenting, based on how it tastes I don't think I'll age it overly long. I'll probably start tapping into it in the July/August timeframe. I don't think it would benefit from extended aging like I was hoping.
I don't put beers up anymore except beers like that. Why not over-hop initially in the boil so that the ibu's are where you want them after a year or so not at 2 weeks? You'll lose perhaps 50% of your bu's over the course of 12 months.
That was the goal, though I missed my intended target. (In more ways than one...)
So if I'll be drinking it in 3 months, then what for the dry hopping? Up it to 2.5 ounces? I don't want this beer overly hoppy, just a bit hoppy.