6.Dry-Hop for 48 hours at normal fermentation temps once the fermentation has slowed significantly. Then cold crash for 48 hours to settle the hop material to the bottom of the fermentation vessel.
Pretty decent! Missed the OG but somehow ended up with 6.6 ABV. Tasty, not really reminiscent of Two Hearted, but my best effort yet. Almost no head, but seems carbonated enough.
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