https://www.brewersfriend.com/homebrew/recipe/view/788953/red-ipa
Should I consider adding half of the dry hops during the fermentation? The yeast is reported to have good bio transformation abilities.
It's a smaller batch size so this would be the equivalent of splitting 6 oz of dry hops in two additions for a 5 gallon batch.
Too late...Anyone got a recommendation?
"Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects."
I read a recommendation (can’t remember where, but it was a credible source) to add 1/4 to 1/3 of your dry hops during fermentation and the remainder late, like 3 days before packaging) I tried it and it worked well, but I’m not It sure if you could detect a difference if you did 50/50.
Yeah I'd add the first Dry hop at high krausen day 2 then the following DH a few points from FG or when signs of yeast activity slowing.
Whole reason is O2 mitigation...
I rarely have double dry hopped but when I have that's how I run with it.
My Yaki Dah recent hoppy pils brew I added the DH with the yeast pitch going on hop haze info of early hop additions having less haze impact opposed to late DRY hops days 4 onwards contributing more haze.
Might be worth keeping that in mind depending on how hazy you want this Red IPA if clearer opposed to hazy then hop that beer earlier.
I'm actually going for a clear beer. I think a hazy red beer will look just horrible and I didn't design the grist with that goal.
I ended up adding the MB and HB yesterday which is about 3 days in and will add the mosaic as it's finishing up. I will be cold crashing for a few days and fining with gelatin. I have never used this yeast before but selected it primarily to get some esters to boost the hop character.
Post time 2022-11-29 10:31:00
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