To dry hop, or not to dry hop??
Having created my Coup de grâce of ruby red grapefruit, lemon myrtle and crushed coriander seed with oktoberfest yeast, should I dry hop or not? It smelt great at first, but after a few days of fermenting it settled down, however I do want to preserve the unique smell and flavour of the special Whisperer's brew.
So I've made a decision, and i've decided to hedge my bets - half dry hopped, and half without, so I've siphoned off half to another fermenter so I can preserve my original yeast, minus the hops for refermentation, with the other having an additional generous serving of the amazing crystal hops. So this is an experiment, with half having the flavour addition of dry hops, with a control batch devoid of additional hops. I'll be bottling the control batch tomorrow, with the the other batch to be bottled a few days hence, to allow the hops to work it's magic.
So, which batch will be superior?