I had a Mangrove Jack Golden Lager kit from about a year ago…friend brought it back from NZ. Decided to use up kit, some old yeast and DME , so “brewed” it up, fermented and kegged it. It’s pretty low ABV…maybe 3.5%. It doesn’t taste bad, it just doesn’t taste like much of anything…Coors Lite Ultra maybe.
So, in order to move some volume at an upcoming BBQ, thought about dry hopping some Hallertal to at least create an aroma.
Question: anyone have an idea about the quantity and duration of the dry hopping?
I think it’s mittlefruh,gotta check the package. I’m thinking about the same…put an ounce in for a few days and see what happens. No great risk of loss with this lovely concoction.
Mittelfrüh, the noblest hop. You would defiantly get nice herbal citrusy spice from that hop. I am assuming a 5 gallon batch, yes? If is a smaller batch, don’t use 2oz.
One oz in 5 gal would do it. I heard of someone suspending a hop bag in their corny keg with unflavored dental floss. That way, at some predetermined point, the bag would no longer be in contact with the beer.