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To dry hop or not to dry hop (Belgian)

Discussion in 'Homebrewing' started by JAramini, Jan 19, 2013.

  1. JAramini

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    I was going to make a saison, but upon finding out how warm the saison yeasts needed to ferment, I went a slightly different direction.

    I don't known if it's a Belgian IPA or a Belgian Strong Golden. Or, hell, maybe it'll taste like a hoppy saison.

    Anyway, the recipe is 2/3rds Light Pils, 1/3 Golden, hopped with saaz and Sorachi, fermented with Wyeast Belgian Ardennes.

    http://hopville.com/recipe/1673945

    I was thinking of throwing some Nelson in as a dry hop, but I'm not sure if I should or not - maybe after it ferments a little longer I could taste it when I check the gravity and see if I want more aroma. But, anyway, your thoughts?
     
  2. nedvalton

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    What size batch? What were your hop additions amount/time?
     
  3. darknova306

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    I'd add the dry hops. Mixing Nelson Sauvin's aroma character with Sorachi Ace sounds like a solid idea.
     
  4. ryane

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    I wouldnt use the nelson in this beer, have you used S.Ace late in the boil before? I cant stand its flavor (lemon pledge), and I feel that adding the nelson would be a waste of a great hop
     
  5. atomeyes

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    a year ago, i made a belgian blonde/saison that was flame-outed with Sorachi Ace.
    it took 6-9 months before it was drinkable. the hoppiness was that nuts.
     
  6. JAramini

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    Nedvalton, I linked the recipe in my post.

    Surprised sorachi is getting such hate here, didn't realize it was so disliked.
     
  7. nedvalton

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    I see now. Sorry. Its not quite belgian ipa or golden strong. Dry hop i think it will be nice. I am not a fan of nelson but its a good hop to utilize.
     
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