We have been having discussions about when is the optimal time to dry hop your brew recently among the staff. So I thought I would take a quick survey and see what the masses are doing. Fermentation temperatures or chilled temps? Also, is there any actual data regarding aroma extraction warm vs. cold? Are there process concerns that force you to one method or the other?
I appreciate any and all input.
Cheers,
Brandon
I appreciate any and all input.
Cheers,
Brandon
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