Changes

* [https://www.facebook.com/groups/MilkTheFunk/permalink/2358742877487246/ MTF thread by Dave Janssen on experiences with doing long-term dry hopping with noble hops in sour beers.] See also [http://www.horscategoriebrewing.com/2018/11/saison-from-1911-finishing-hops-and.html Dave's research on a 1911 saison that was dry hopped long term].

Also known as "dry hop creep", it was first discovered in 1893 by Brown and Morris that dry hopping increases ABV of beers and dries them out. It was proposed that the likely cause is the release glycolytic enzymes that break down starches into sugars that viable yeast can then ferment. Brewers normally aim to control the final alcohol percentage in a beer through brewhouse operations rather than postfermentation dilutions with lower/higher alcohol beers or water. This approach to brewing is called "brewing to final gravity." Due to the need to have a predictable ABV for government regulatory reasons, unexpected fermentation is, therefore, a concern for many breweries <ref name="Kirkendall_2018">[https://www.tandfonline.com/doi/abs/10.1080/03610470.2018.1469081?journalCode=ujbc20 The Freshening Power of Centennial Hops. Jacob A. Kirkendall, Carter A. Mitchell & Lucas R. Chadwick. 2018. DOI: https://doi.org/10.1080/03610470.2018.1469081.]</ref>.