The technique is used to increase hop aroma in the finished beer, as aromatic hop compounds are quickly lost when hops are boiled. Common practice is to add the hops to a secondary fermenter, or if kegging, to the keg from which the beer will be served. Dry hops added to a fermenter should be left in contact with the beer for at least a week or two. Either whole hops, plugs, or pellets may be used for dry hopping. What are the differences between 20L, 40L, etc.
Darker grains have a higher Lovibond measure, and contribute more color to brewed beer.
There are more than a dozen varieties of ale and lager yeasts available from Wyeast. Many brewers that use Wyeast consider it to be of high quality, uncontaminated by bacteria. Good results can be obtained from either dry or liquid yeasts, especially for brewers that are willing to carefully home culture yeasts that they know to be pure and provide good results. The Wyeast package recommends making a 1.020 SG wort and pitching the active contents of the package into a sanitized bottle with an airlock to allow the quantity of active yeast cells to build up before pitching into a typical 5 gallon batch of wort. Some brewers like to throw in a couple of hop cones or pellets for their antiseptic qualities.