DavidP17 Posted July 10, 2011 Share Posted July 10, 2011 I have an IPA fermenting at the moment and am planning on dry hopping 14g of cascade hops on about the 3rd day/when the krausen collar is ready to be removed. From what i have read dry hopping has more of a flavouring and aroma affect rather than adding bitterness. If im only dry hopping would it be worth picking up some more hops? from what iv read people seem to add more than 14g. this is only my 2nd brew so im still very much a n00b. dave. Link to comment Share on other sites More sharing options...
Guest Posted July 10, 2011 Share Posted July 10, 2011 general rule of thumb for dry hopping is 1g per liter, it's a good place to start and then as you do more (brews)you can adjust to taste, mosly people go up from there Yob Link to comment Share on other sites More sharing options...
DavidP17 Posted July 10, 2011 Author Share Posted July 10, 2011 ok cheers i might pick up another 14g bag of hops and throw them both in Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted July 10, 2011 Share Posted July 10, 2011 Hi David, If you don't feel like making the trip to the LHBS. My house beer these days is an OS Draught dry hopped with 15g of Cascade. It's got the nicest aroma.[love] The beer that I give to all my friends to try is a Canadian Blonde with 10g of Cascade for 15mins and another 10 dry hopped. It's nice and refreshing.[smile] Chad Link to comment Share on other sites More sharing options...
DavidP17 Posted July 10, 2011 Author Share Posted July 10, 2011 Sounds good thanks chad! Ill let you know how this goes Link to comment Share on other sites More sharing options...
DavidP17 Posted July 10, 2011 Author Share Posted July 10, 2011 hey another quick question im brewing the IPA but the yeast i added was brigalow yeast (10g) all up, i then read that ale yeasts are top fermenting and lager yeasts are bottom fermenting, when i pitched the yeast it fell to the bottom pretty much straight away.. does this mean that it was a lager yeast and will it affect the final outcome? Dave. Link to comment Share on other sites More sharing options...
PB2 Posted July 11, 2011 Share Posted July 11, 2011 The terms, "top fermenting" and "bottom fermenting" are a bit misleading - fermentation occurs throughout the brew. Brigalow yeast is likely to be an ale strain. The brew may have some foam on top by now and you should be able to see activity occuring through the wall of the fermenter. Link to comment Share on other sites More sharing options...
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