Hi. I'm currently making two batches of Pilsener Malt SMaSH - one with Hallertau and one with EKG. Each batch is about 4L (1G). As per the advice of the dude at the local brew shop, each batch got 10gr of the hops as FWH, and 20gr more as dry hop. I thought the dry hopping should happen like 5 days before bottling, so I haven't done it yet - I brewed about 10 days ago, and I am fermenting at 16-17C with Nottingham yeast. Today I asked him how long before bottling I should add the hops, and he answered "two weeks". Now he's not responding, and I'm kinda buggin' out. Should I add them now and wait a couple more weeks? Won't that mean the beer stays there for too long with the dead yeast? Should I transfer to another fermenter for secondary fermentation and then add the hops? Maybe add them now, but not for two weeks*? AHHHHH!!!!! Also - I'm planning to try to harvest the yeast. That means I have to use a bag for the dry hoping, right? Do I also have to use the yeast again only for making the same beer, or can I make another SMaSH with them, using different hops? Tal *I should mention, that the whole point of this brew is to get a good understanding of these two hops, and what they bring to the table. So it's important that they will be rather present in the final product, which maybe means that a short dry hop would be counterproductive.