Dorset Real Ale - iiNet

Have omitted all dry hops to see the effect of whirlpoll IBU count and I reckon the dry hops may over do it. NOTE: If done, dry hopping is based on 22.8lts at 4gms per lt. May need adjustment. Dry hop primary when fermamt slows. When complete cold crash to 4oC transfer to secondary and dry hop for 5 days max. Pitch at 17oC. Ferment 19oC. Target ... ................
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