Ben enters the world of home-brew: Part 3 - Dry hopping.

Today marks seven days since Ben bottled his 'beer' into his fermenter (big 5 litre bottle with an airlock on the top), marks the date that more hops and grapefruit are to be added! This stage is pretty simple, grab Simcoe, Citra and Amarillo hops out of the freezer two hours before, peel and stick said peel into hot, sanitised water two hours before as well, and then plonk the hops into either a new muslin bag or a sanitised used bag and chuck them into the fermenter, and chuck the grapefruit in loose. This should cause a little bit more fermentation as the grapefruit peel does hold a small amount of sugar in it that the yeast will feast on!

Since the last news write up, Ben has added some more equipment to his repertoire - including 3x5 litre glass demijohns (FB marketplace), a LARGE straining bag (learnt the hard way on the last mash up) and a 20 litre hot water urn (can't wait to use this!). Next brew-news will be next week: bottling (second stage fermenting).