Bounty Hunter

Key thing to test is whether temperature makes a difference to dry hop

In practical terms we have 2 options when commercially brewing:

• dry hop at Tractor Shed (can choose temp) for max 5 days
  
• condition at BIC (no temp control) for as long as we want (e..g 2 or 3 weeks)
  
  OG 1089
  
  Irish moss went in 15 minutes to go
  
  Day 8 fermentation Lukaku gravity 1.040
  Day 8 fermentation Barkley gravity 1.035
  
  Fermenting at 18C
  
  Lukaku split into 3 tanks:
  JENBO - 8l - 2% banana puree
  JACKSON - 6l - 4% banana puree, 4% coconut
  HAMMER -6l - 6% banana puree
  
  Day 13 Barkley down to 1.026
  Day 13 Jenbo 1.025
  Day 13 Jackson down to 1.023
  Day 13 Hammer down to 1.023
  Around 8.5% at this point
  
  C Sizzla Cocunut 1kg and Cacao nibs 160g in cold store
  Davies Coconut 1kg and Cacao nibs 160g at 17C
  Sandro Coconut 1.5kg, 240g cacao nibs
  
  Jenbo - cacao nibs 320g and coconut flakes 2kg
  Jackson - cacao nibs 240g
  Hammer - cacao nibs 100g and coconut flakes 0.6kg
  
  All amounts listed on a rate of 5 gallon batch
  
  Nibs and Coconut added to muslin bag. Both roasted and unsweeteened. (For Cacao nibs use Wild Beer Millionaire stated brand)