sudsey

Recipes 

Hey froth heads, I'm am Aussie addicted to American style ales and ipa. (actually I'm presently drinking green flash palate wrecker which I found here in Melbourne!). I have been brewing ag in a bag and kegging with force carb. However, I haven't yet dry hopped. My next brew is a Pliny the elder clone and I want to try it. since I'm not using a secondary what should I do? It will be hop pellets with a hop bag. Thanks in advance, and God bless American beer (particularly the west coast).

hercher

Recipes 

Take an ounce or two of aroma hops in a hop bag, and drop it right into the keg. It's that simple.

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Two Kids Brewery

Primary: nothing. :(
Seconary: Don't use one, generally
Kegged: Belgian Brown Ale (loosely based on Corsendonk's Brown Ale); Saison
Planned:

"For a quart of ale is a dish for a king." - Shakespeare

Double_D

Recipes 

You can dry hop in your primary fermenter. I just like to make sure fermentation has subsided fully. And for your pliny clone you're going to need a lot of extra space. Most of the clone recipes I've heard about use a ridiculous amount of hops to finish the beer so all that extra space in your primary is a benefit. But it is as easy as just tossing your hops in there.

sudsey

Recipes 

PS, do you think one liquid wyeast 1056 will be enough for a 5 gal ferment? Maybe two. I'm using Vinnie's recipe that I found in this forum.

sudsey

Recipes 

That sounds to good to be true. can it remain in the keg during force carbonation and pouring? Thank you

sudsey

Recipes 

also what about the bag getting caught in the keg tube/straw/outlet/thingy?

sudsey

Recipes 

Thanks mate, do you think this method is much better than hopping in the keg? Also, how do you know when fermentation has fully stopped? Obviously when the bubbles have ceased completelyis a good sign. But I have been reading about letting primary go for one month. Usually the texts just say two weeks and my bubbling will often stop after one week.

Xpertskir

Recipes 

A few things:

1. Always make a yeast starter, use mrmalty to know how much yeast you need.

2. Letting the beer sit in the primary is about more than just converting sugar to alcohol, it's about letting the yeast clear up the beer and eat some of the off flavors that's may be present.

3. Dry hop in the primary, you could use a bag but its not necessary.

4. Here us my average 1060 ish OG ferm shedule. 20 days in primary check gravity to ensure fg has been reached then dry hop for 10 days in primary.

5. If you like beers like palatte wrecker you'll need to dry hop with at least 3 oz. some beers have as much as 8 oz of dry hop in a 5 gallon batch.


6. Palatte wrecker is one of my favorites and its hard for me to find, I'm jealous.

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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

Double_D

Recipes 

It's not ideal but it will work in pinch. 1 w/ starter is what I did for years.

The keg hopping is something I've been meaning to try. I think people usually weigh the bag down and use some fishing line or something to keep it from going all the way to the bottom and getting sucked up the dip tube.

hercher

Recipes 

Absolutely do a starter. Can you ferment with just the pack? Yes, but you will get much better results with a starter. I've never had Pliny because I rarely buy beer, but if your OG is much over 1.060, you may not be able to get a full fermentation.

I have been dryhopping in the keg for years, and the hop bag has never gotten stuck in the tube. I often don't weigh it down, though you do more immediate results that way.

__________________
Two Kids Brewery

Primary: nothing. :(
Seconary: Don't use one, generally
Kegged: Belgian Brown Ale (loosely based on Corsendonk's Brown Ale); Saison
Planned:

"For a quart of ale is a dish for a king." - Shakespeare