Do any of you out there do alot of dry-hopping of your beers?
My real question - is there methods of speeding up the dry hop absorption rate.
Right now we have a couple of brews that we dry hop a pound per barrel, and it seems to take around 2 1/2 weeks to really get the hop flavor out of that amount of hop.
Is there more efficient methods that have been used successfully?
Thanks.
My real question - is there methods of speeding up the dry hop absorption rate.
Right now we have a couple of brews that we dry hop a pound per barrel, and it seems to take around 2 1/2 weeks to really get the hop flavor out of that amount of hop.
Is there more efficient methods that have been used successfully?
Thanks.
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