15 Mar
2002
15 Mar
'02
10:16 a.m.
I've got an IPA with 1 oz of Kent Goldings in the 2ndry. I've had
the Goldings in there for 2 weeks now. I was going to bottle
before heading out of town for a week, but the yeast deciced
to wake up and the beer is fermenting again slowly. The basement is
a bit cool and the beer did finish a few points high.
So, I'm wondering, if I don't bottle 'til I get back, is 3-4 weeks
too long to dry hop?
I've heard some people say dry hopping too long will lead to grassy
flavors, but I've heard other people say it isn't an issue.
--
Steve
fletty(a)umn.edu