Beer Style: Classic American Pilsner (2C)
Recipe Type: extract
Yield: 5 US gallons
Ok, after 3 (!) days at 48 degrees fahrenheit, my Pilsner has finally started fermenting. Assuming it hasn't gotten infected during that period, I'd like to ask everyone's opinion about dry-hopping it.
Here's the recipe I used. I haven't brewed in 2 years, so I deliberately kept it simple.
I was considering dry-hopping with another .5 oz of Saaz in the secondary, but I read an article that essentially said that dry-hopping wasn't typically done with European style beers, and I'd kind of like a european tasting beer. Having never dry-hopped before, I can't say whether it would improve the beer, or just be distracting!
Source: Peter Berger