pava
Well-Known Member
With my kegging system scheduled to arrive tomorrow, there has been a questions that I have meaning to ask for awhile.
I hear a lot of folks talking about throwing some hops in a tea ball and leaving them in the keg while hooked up to gas and drinking in order to maintain that beautiful hop flavor while drinking the entire keg. I also know that when it comes to dry hopping conventional wisdom states no more than 10-14 days or you risk getting vegetal/grassy flavors in your beer. So how do I reconcile these seemingly 2 completely different techniques? I guess what I am wondering is if more than 2 weeks on dry hops risks these off flavors, how do we not get these off flavors when the 'tea ball' technique is used in the keg while drinking...are these people going through their keg within 2 weeks? Are they changing out the tea ball/hops every 2 weeks? Does the cold temperature diminish the off flavor?
I hear a lot of folks talking about throwing some hops in a tea ball and leaving them in the keg while hooked up to gas and drinking in order to maintain that beautiful hop flavor while drinking the entire keg. I also know that when it comes to dry hopping conventional wisdom states no more than 10-14 days or you risk getting vegetal/grassy flavors in your beer. So how do I reconcile these seemingly 2 completely different techniques? I guess what I am wondering is if more than 2 weeks on dry hops risks these off flavors, how do we not get these off flavors when the 'tea ball' technique is used in the keg while drinking...are these people going through their keg within 2 weeks? Are they changing out the tea ball/hops every 2 weeks? Does the cold temperature diminish the off flavor?