I've found at the bottom of the bottle, there are no yeast rests, but yes hop leafs.
One friend tell me this technike is called
bottle dry-hopping, consisting in introducing a little bud of hop in each bottle.
I've heard about
dry-hopping but before botteling the beer, also i know
Hop Spider, is a filter you fill with hop for the freezing step.
Three techniques are great and give nice results at the end, so:
- Anyone knows about other techniques using hops to add flavour and aroma AFTER cooking the beer?