terrypratt1
Well-Known Member
Wondering who grinds their Dry hops? I have been using Cold (45-50 F) and short (48 hours) for final dry hop and am very pleased with both Aroma and Taste. I am using an All Rounder with fully closed fermentation and Transfer (Hop Bong attachment for Dry Hop additions). My last batch I did try to crush a bit with a roller pin while still in sealed package (lots of hop dust purging hop bong .
Wondering how common it is to crush (I have no method in the All Rounder to rouse the hops and crushed does seem to stay in suspension until I transfer.
Terry
Wondering how common it is to crush (I have no method in the All Rounder to rouse the hops and crushed does seem to stay in suspension until I transfer.
Terry