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I have been reading a lot of Brulosophy recently, and came across an exBEERiment on dry hop saturation. I have it always been happy with the level of hop aroma in my IPA's, so this was really interesting. My most recent batch was dry hopped at 0.39 oz per gallon, the experiment ended up confirming that 1.09 oz per gallon seems optimum, any more is a waste of hops, and subsequently absorbed beer. I went directly to my freezer, weighed out some more hops, and did a second addition to a fermenting batch.
So, I don't have a question, but I am interested in whatever discussion this post may generate.
Cheers
So, I don't have a question, but I am interested in whatever discussion this post may generate.
Cheers