mb2696 wrote:did tasty say how long he did his 2nd dry hop?
maybe they covered it in the show but i can't seem to find it...
mthhurley wrote:I brewed this last week and it's in primary now. Raised to 19C after 36 hours or so.
My question is related to this specific batch, but in general as well.
Tasty says he generally starts his dry hopping "within 1/2 a degree plato of terminal gravity". My OG on this came in a touch high at 1.077. It seems to me, knowing what the finishing gravity (both on this and in general) would be difficult to figure out. I don't know what my attenuation is going to be with a given pitch of yeast. I know what the "target" finish is for this brew, but what if the yeast decide to do a better job? Do I shoot for the first charge of dry hops based on the targeted finishing gravity? And as time goes on, if I see I'm going to attenuate below the target, crash cool it to stop? Or just let it go until it stops?
Thanks all. Looking forward to this one.
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