Hi me and my future wife are brewing a bunch of different beers for our wedding. Next up is an IPA so we are curious of how the dry hopping process works. I'm looking for do's and don'ts and also a description of the process from the fermentation until the finished product.
Here are some additional questions.
- What types of hop are best for dry hopping?
- Can I bottle ferment after dry hopping for carbonation?
Any help is appreciated!