"problem with "red" beers is the pretty much the same as "amber" ales and "amber" lagers. they are a very hard to define style because they have very loose parameters. they can be anywhere from hoppy to malty to thick…"
I've seen an awful lot of red and double red beers from some of my favorite brewers, and I've never really been able to find a good definition of a red that distinguishes it from an Amber. Also I've been told that reds are seasonal, is it a particular grain that makes them seasonal?
"I've dry hopped in primary only, secondary only, and in both. You won't get too much difference between 1 and 2 weeks that you wouldn't get via the normal maturation process itself. As with anything, give it a try, record results,…"
"Thanks for this. I actually went ahead with some Simcoe cones cause I already had them bought. I read a little bit of advice from Vinnie Cilurzo of Russian River Brewing. His big advice was to cut it off from light completely and to create a CO2…"
"I suggest using pellets instead of leaves. Also if you use a muslin bag with some copper or stainless that is equal weight to the hops then it will be able to move around in the brew instead of float on the top. I picked some of that up from brewing…"
"I haven't dry hopped anything yet (though my next beer will be an IPA, so keep me informed :)) but I have heard that putting them in a hop sock will help prevent clogging when you rack off the hops. You get less utilization, yeah, but it seems…"