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Old 09-28-2011, 09:40 PM   #1
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Default Hop torpedo

I have a homemade torpedo devised for dry hopping like SN. It is an inline dairy filter. It is a try-clover canister with screen filters inside, you probably have seen them around. It is about 18" long and 5" wide. Beer goes in one end and out the other, passing through the filter chamber on the way. The chamber can hold a pretty good amount of hops.

I am looking for process advice. What I think I need to do is ferment the beer and then after primary fermentation is complete, drop out the yeast and then recirculate the beer through the torpedo. My plan is to pump it out the bottom, down throughout the torpedo and back into the fermenter through a tube in the top. It sounds like a day is probably enough from what I have been able to find, but I have no experience to draw from on this. I have also heard different advice related to the temperature of the beer in this process - cold or cool?

Like I said, I am all ears on this one. I will gladly share what I learn, but want to at least start in the right neighborhood.

Here is an image of the type of filter unit I am talking about.



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Old 09-28-2011, 11:42 PM   #2
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i spoke with one of the sierra nevada ambassador's about the Torpedo system a few weeks back

i believe they start at around 50° and gradually lower the temperature and they do the equivalent of 3 total passes

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Old 09-29-2011, 12:21 PM   #3
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dont forget to purge the entire filter with co2 prior to pumping beer through it.

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Old 09-29-2011, 01:57 PM   #4
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Quote:
Originally Posted by terrapinj View Post
i spoke with one of the sierra nevada ambassador's about the Torpedo system a few weeks back

i believe they start at around 50° and gradually lower the temperature and they do the equivalent of 3 total passes

Great information. Thanks. I thought I remembered that the ran the beer through the torpedo very slowly, so the 3 pass thing makes sense.
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Old 09-29-2011, 03:45 PM   #5
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I am planning out a design similar to that unit.

I originally wanted to use an old corny for the hop unit (3 BBL system), but adding a filter bed while still keeping the corny in-tact is turning out complicated.

Did you find a source and a price for the Alfa Laval filter? I haven't called yet, but I expect them to be expensive.

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Old 09-29-2011, 04:44 PM   #6
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I got mine on ebay. Otherwise it will be crazy expensive I suspect.

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Old 11-03-2011, 05:48 PM   #7
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Did this go any where yet?

I was thinking of making something similar. after primary fermentation rack to a different vessel and find a slow food safe pump and pump the beer through a chamber full of hops.

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Old 02-13-2013, 11:29 PM   #8
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any updates on this?

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Old 02-13-2013, 11:43 PM   #9
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Im pretty sure SN torpedos during primary fermentation, so 65-68 would be more accurate. The colder temps would most likely extract less oil from the hops and more green flavor, so higher temps should be better for this.

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Old 02-13-2013, 11:44 PM   #10
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Quote:
Originally Posted by elpenoso View Post
Im pretty sure SN torpedos during primary fermentation, so 65-68 would be more accurate. The colder temps would most likely extract less oil from the hops and more green flavor, so higher temps should be better for this.
Ok, so that is fine, but how is the beer being transferred? What are people doing to create a oxygen free environment?

I ferment in a keg so it would be easy to use a pump to go in and out as long as the pump didn't suck any air.
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