What are peoples thoughts/advice on the best practice for this? I'm looking to make an Italian style pilsner soon and my last dry hopped pils, albeit a NZ one so much larger dry hop, was a disastrous butter bomb.
For my ales I'm letting fermentation finish out for a few stable days around 22, dropping to 15 and dumping yeast, and then dry hopping for 3 days before dropping dry hops and cold crashing. All with good results.
For a lager I'll be finishing out for a few stable days at 16, so I could just drop the yeast and add the dry hops for 3 days then (basically just doing the same as above but without the soft crash), or would I be better to add the dry hops while it's still fermenting in the 15/16 range and then dropping the lot (yeast and hops) after a few stable days.
Could be that either method will work (or neither will for some reason I'm not thinking of), but interested to hear peoples experiences. Cheers.
For my ales I'm letting fermentation finish out for a few stable days around 22, dropping to 15 and dumping yeast, and then dry hopping for 3 days before dropping dry hops and cold crashing. All with good results.
For a lager I'll be finishing out for a few stable days at 16, so I could just drop the yeast and add the dry hops for 3 days then (basically just doing the same as above but without the soft crash), or would I be better to add the dry hops while it's still fermenting in the 15/16 range and then dropping the lot (yeast and hops) after a few stable days.
Could be that either method will work (or neither will for some reason I'm not thinking of), but interested to hear peoples experiences. Cheers.
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