Hi all,
I was planning on doing a 9 Bbl batch of IPA and adding 9.5# of Chinook during knockout to essentially act as a dry hop during the entirety of fermentation. I was just curious if anyone has experience doing this and if there's anything I should be worried about. Too much stress on the yeast? There will be another 10# addition of Simcoe at the end of ferm as well. Always looking to try new hopping techniques and this is something I haven't done before, so any insight would be appreciated!
I was planning on doing a 9 Bbl batch of IPA and adding 9.5# of Chinook during knockout to essentially act as a dry hop during the entirety of fermentation. I was just curious if anyone has experience doing this and if there's anything I should be worried about. Too much stress on the yeast? There will be another 10# addition of Simcoe at the end of ferm as well. Always looking to try new hopping techniques and this is something I haven't done before, so any insight would be appreciated!
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