Gday All.
I have just put down a Blonde Pilsner that has turned into a bit of a beast unfortunately (OG 1.074) not my intention but live and learn I guess. Now, I have read that you can dry hop at around 50% attenuation and was wondering how much and of what type would be best. I originally steeped 15g of Halletau and steeped 150g of caramunich during the making of the wort (kit and kilo...maybe a bit too much kilo
) if that's any help. I also read that a bit of dry hopping may help with my high ABV in regards to hiding/balancing the taste.
Thanks for any help.
I have just put down a Blonde Pilsner that has turned into a bit of a beast unfortunately (OG 1.074) not my intention but live and learn I guess. Now, I have read that you can dry hop at around 50% attenuation and was wondering how much and of what type would be best. I originally steeped 15g of Halletau and steeped 150g of caramunich during the making of the wort (kit and kilo...maybe a bit too much kilo
) if that's any help. I also read that a bit of dry hopping may help with my high ABV in regards to hiding/balancing the taste.Thanks for any help.
