What the world needs now is another beer blog.
I dry hopped my first beer tonight. It was a simple process. Poured 1 oz of Cascade pellet hops right into the secondary. Prior, I heated my carboy up to 70 degrees. I was told that the beer will absorb the hops for a better aroma at that temperature. I’ll likely leave them in for 2 more weeks and then bottle. They are supposed to fall out of suspension and accumulate on the bottom with the hibernating and dead yeasts. They really expand within 24 hours as seen in the photos.
I racked to secondary with a FG of 1.010. My OG was 1..060, giving me an ABV of 6.7%. The beer had a great aroma, worthy of IPA stature. My sample was a dry mouth feel and first sip taste was bitter/dry turning to malt and the lingering taste was more hops than malt, which I think is good. If it carbs up decent I’m excited about this beer. A little darker than I expected but I dont’ really care. All about the taste on this go around.