user 18576
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- Joined
- May 3, 2017
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Morn' all,
I am in the process of making Brewdog IPA from the replica range of kits.
After fermenting in the bucket for 2 weeks at a steady 20 - 21c I added the large amount of supplied dry hops,
Trouble is the beer is still bubbling past the airlock on the bucket although not much - bubbles perhaps once every 2 minutes. But the dry hops have now been in 7 days which I understand to be the reasonable maximum
time before possible 'grassy' flavours start creeping in.
Whilst appreciating that I dry hopped too soon would it be best to leave it a few more days or barrel (not bottle)
it now even though it hasn't totally finished fermenting?
Yesterday the gravity was about 1010.
Paul
I am in the process of making Brewdog IPA from the replica range of kits.
After fermenting in the bucket for 2 weeks at a steady 20 - 21c I added the large amount of supplied dry hops,
Trouble is the beer is still bubbling past the airlock on the bucket although not much - bubbles perhaps once every 2 minutes. But the dry hops have now been in 7 days which I understand to be the reasonable maximum
time before possible 'grassy' flavours start creeping in.
Whilst appreciating that I dry hopped too soon would it be best to leave it a few more days or barrel (not bottle)
it now even though it hasn't totally finished fermenting?
Yesterday the gravity was about 1010.
Paul