I’ve been searching the past posts and still have some first-timer questions. I’m brewing the extra pale ale sometime in the coming weeks and would love to dry hop it with an ounce of cascades.
When dry hopping, how much, if any, should the original recipe be tweaked? Specifically, should I forgo the last addition of aroma hops or brew it as directed? Will it be TOO hoppy if I don’t?
The EPA needs to be in the secondary 2-4 wks. Two weeks seems to be the consensus for an outside limit for dry hopping but so far I’ve preferred to leave beers in the secondary for four weeks (or more). Is it better to add the hops two weeks into the secondary fermentation and risk oxidation dropping them into the beer (splash, splash, splash) OR put the hops in the dry carboy, add the beer and leave it in the secondary for only two weeks before bottling?
Basically, how do you go about dry hopping a beer that ought to stay in the secondary longer than the duration of the dry hopping? I mean if I absolutely HAVE to buy another carboy, I’ll find plenty of ways to use it.