There were also changes to our bottling process. Instead of our usual 3 weeks in the primary fermenter this IPA was dry hopped as the airlock activity slowed on day six and then bottled when it had finished on day 10. To reduce oxidation the bottling was also done straight from the fermenter with a solution of priming sugar made up and each bottle dosed individually with a syringe rather than transferring to a seperate bucket and batch priming.