Beer Forum

Yesterday, I brewed an 11 gallon batch of Janet's Brown Ale, recipe from Brewing Classic Styles. Brew day went flawlessly and it's prbably the best looking, smelling and tasting wort I've ever made. The recipe in BCS says to dry hop with Centennial, but doesn't specify when to add or how long to leave in the fermenter. I seem to remember Tasty saying he likes to dry hop with some fermentation left, but wanted to see if anyone had any recommendations.

Thanks!

I tossed them in after a week and left them for 4 days to a week. I have made 4 batches of it and I think that the best combo I had was 7 day primary and 6 days dryhop. I just popped the top off and dumped them in.
This beer will blow your mind! Super good. Yeu yup yepyep
Very crisp