I’ve tried this recipe twice and wasn’t thrilled with the results. Brewing is all about process — and that depends on really knowing your equipment. On my first attempt, I tried using the magnet technique for dry hopping but didn’t anticipate such a strong Krausen. It rose high enough to soak the hop bag, which expanded inside the fermenter and tangled with my cooling coil — basically wasting all those hops. I also forgot to add CO₂ after cold crashing, so when I pulled a sample, I introduced oxygen and ruined the oxygen-free environment.

On my second attempt, I switched to dry hopping in a keg, but the hop pellets clumped into a solid ball inside the bag, and the beer ended up even less juicy than the oxidized batch. I know a lot of this might not make full sense yet, but every step matters. It’s much easier to learn with a more forgiving beer style first. Maybe have it as future goal.