Sat Jul 12, 2014 1:23 pm
At a 4 degree difference, probably not much of a difference either way. The way I do it is just like you where I drop in the dry hops after a slight temp increase and fermentation has completely ceased. Then after a couple of days I start to drop the temps a few degrees at a time to get the hops to slowly fall through suspension and settle at the bottom of the fermenter for racking 5-7 days later. If the hops are still floating at the top of the beer, they didn't do their complete job.
Eagle Dude
On Tap: Barrel Fermented Berlinerweisse 3.2%; American Pale Ale 6.3%, Amarillo Blond 5%
Aging: Flander's Red in a 60 gallon Merlot barrel
Fermenting: Robust Porter 6.5%
