I've just moved my first lager into a secondary bucket, it had been in primary for about 3 weeks. Currently sitting in the keezer at about 10c.
The recipe I'm following calls for the addition of about 300g of hops for dry hopping. I was just wondering what might the best way of going about this would be.
I know you shouldn't dry hop for too long to you avoid a grassy / plant-y taste. Would this still be the case if I turned the temp down to less than 5c? I don't want to wait longer than I need to but also don't want a crappy beer.
What would be the best balance to strike between duration / temperature to get a decent effect from the dry hopping recommended in the recipe?