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Home Brew Forums > Home Brewing Beer > General Techniques > Question for those who dry hop in keg - skip dry hop in fermenter?
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Old 08-08-2011, 08:46 PM   #1
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Default Question for those who dry hop in keg - skip dry hop in fermenter?

The last IPA I did I dry hopped 1 oz in secondary and 1 oz in keg (with great results). Yesterday I brewed another IPA and I'm thinking about skipping the dry hop in fermenter and just doing 2 oz in the keg. Anyone have any experience/reasoning/thoughts/advice on the matter?

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Old 08-09-2011, 11:06 AM   #2
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I routinely dry hop in the keg. I much prefer it over the secondary for a couple reasons. First of all, it renders the secondary unnecessary. Typically, I just let my beer sit in the primary for a few days after fermentation has completed. I've found that reduces off-flavors such as diacetyl. Also, remember everytime you move your beer from one container to another, you increase the chance for contamination. So eliminating that step just keeps it safer.

Secondly, you can lose a little aroma in secondary through the airlock, whereas in the keg, it is kept tight.

I'm not sure you really need to double up in the keg, however. I suspect you would get the same result by just adding a half ounce more in the keg, because of the longer time it spends in contact with the beer.

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Old 08-09-2011, 01:06 PM   #3
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I recently switched to dryhopping in the keg, purging, room temp for 3 days, then chill and gas...i get faster flavor/aroma saturation than if i chill it right away. I agree, the closed system seems to keep the aromas in better

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Old 08-09-2011, 01:24 PM   #4
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Thanks for the tips!

heferly, your method sounds like a good idea. How do you do your purging?

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Old 08-09-2011, 01:25 PM   #5
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I love dry hopping with whole hops in a paint bag in the keg. There is something about drawing a beer through an inflated/saturated bag of whole cone hops that just can't be duplicated any other way.

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Old 08-09-2011, 01:35 PM   #6
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^^
this

+1
But, I pull the bag out after 2 weeks (begins to taste grassy, and the keg's half empty anyway).

Keep in mind, just like mashing, the hops hold a LOT of liquid - that little two ounces will swell to fit a half-gallon pitcher when you pull them out.

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Old 08-09-2011, 02:04 PM   #7
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Quote:
Originally Posted by Hang Glider View Post
^^
this

+1
But, I pull the bag out after 2 weeks (begins to taste grassy, and the keg's half empty anyway).

Keep in mind, just like mashing, the hops hold a LOT of liquid - that little two ounces will swell to fit a half-gallon pitcher when you pull them out.
I am considering suspending my hop bag with fishing line so that as I draw the beer down the hops no longer are in the beer and all the beer in the hops has a chance to drip out of the hops in an oxygen free environment. I think I will try that next.
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Old 08-09-2011, 02:12 PM   #8
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Thanks for the tips!

heferly, your method sounds like a good idea. How do you do your purging?

just purging the keg w/co2, as you would normally. hit it with about 30 psi to seat the lid, release pressure a few times, and you're good to go
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Old 08-09-2011, 02:47 PM   #9
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Quote:
Originally Posted by heferly View Post
just purging the keg w/co2, as you would normally. hit it with about 30 psi to seat the lid, release pressure a few times, and you're good to go
Ok thanks I get it now. For some reason I thought you meant you release pressure thats generated during the time at room temp.
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Old 08-09-2011, 02:48 PM   #10
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Quote:
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I am considering suspending my hop bag with fishing line so that as I draw the beer down the hops no longer are in the beer and all the beer in the hops has a chance to drip out of the hops in an oxygen free environment. I think I will try that next.
FWIW, I use a piece of ss wire to hold the bag up, but mostly to keep it away the dip tube. Someone here gave me the idea to put a ss hose clamp around the inside portion of the pressure relief valve on the corny lid, and tie the string/wire to that so it doesn't have to go through the seal on the lid.
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