if i recall the ph creep for dry hop additions is about .1 or .15 units per # per bbl. that about right?
and im wondering if there is any difference between the effect when you dry hop on the cold side and when its hot side additions like whirlpool, hopstand, etc. i cant really think of any reason why there would be a difference, but it never hurts to ask.
and im wondering if there is any difference between the effect when you dry hop on the cold side and when its hot side additions like whirlpool, hopstand, etc. i cant really think of any reason why there would be a difference, but it never hurts to ask.
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