OK advice taken .. perhaps If I use my french press (read coffee plunger) with some Nelson Sauvin flowers and add that on day 2 or 3 ????
If I have used Saaz as my main hop for Bittering and flavouring .. should I use Saaz for aroma or could I use my NS flowers ?? It is in a basic ale with 8kg of Marris otter , 1kg of DME ... 30lt batch with Sa- ale 04 yeast
Cheers
Matt
Need more info as to what your recipe and the stats of it are - gravities, IBU's etc...
Used NS before? If not, Nelson is a very "over the top" type hop. It's easy to overdo it. I use NS ALOT, so im definitely speaking from experience. It is very wine like (hence the name). Saaz is a very different animal. Personal preference here, but i wouldn't have necessarily combined them, BUT, this depends on the stats of your beer. If the bittering is at a balanced level and the NS is just for a little lift, it could possible go quite well, but if you have a decent whack of IBU's already from the saaz, i'd be a bit wary of adding to it. Sometimes the simplest recipes are the best ones....
RE: dry hopping. Surprised no one's given a reason yet.....
Dry hopping should be done after the majority of fermentation has finished, as the process of fermentation will drive away aroma's that you are trying to keep in the beer by dry hopping - hence better done later than earlier.