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Old 09-20-2009, 01:38 PM   #491
Bullbythehorns
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Dec 2007
Lake of the Ozarks, MO
Posts: 150
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Quick question, I apologize if this was already listed.

If a chilled recipe calls for a flameout addition and a dry hop, when I convert to No-Chill using the hop chart, I would move both of these additions to a dry-hop? Is there benefit from dryhopping with 2 oz instead of 1 oz? Thanks in advance.
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Old 09-20-2009, 08:43 PM   #492
bakins
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May 2008
West Georgia
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Quote:
Originally Posted by Bullbythehorns View Post
Is there benefit from dryhopping with 2 oz instead of 1 oz? Thanks in advance.
What I do sometimes is add one ounce dry-hop, then wait a few days and add the second. It may all be in my head, but I think I get a larger "spectrum" of hop flavor/aroma.

But adding the ounce to dry-hop, or not doing it, either way is probably fine.

 
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Old 09-22-2009, 01:02 AM   #493
McCuckerson
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Sep 2008
Zebulon, North Carolina
Posts: 655
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Quote:
Originally Posted by The Pol View Post
Cooling in a sealed container causes extreme vacuum. Buckets can buckle.
Pol, I just got my wynpak, do I seal the hot wort in it and let it cool, or do I install the stopper, airlock and sanitized cotton ball to let pressure equalize? I was a little worried about vacuum, but I had hoped the wynpak could handle it. Please advise
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Old 09-22-2009, 01:07 AM   #494
PortageeExpress
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Nov 2008
Posts: 61

You can (and should) seal the Winpak with hot wort in it. They're tough containers.

 
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Old 09-22-2009, 01:24 AM   #495
pnj
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Mar 2009
seattle
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How do you guys clean these things? I search but didn't see anything on this subject.

 
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Old 09-22-2009, 01:27 AM   #496
chefchris
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Jul 2008
Gainesville, Florida
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Quote:
Originally Posted by pnj View Post
How do you guys clean these things? I search but didn't see anything on this subject.
Oxyclean. But I don't have a winpak, i have a short and squaty cube. So I just use a bottle brush on it.
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Old 09-22-2009, 02:16 AM   #497
bkov
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Jul 2008
jersey
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when i do no chill(been doing it for a long time although i only store the wort untill its cool rnough to pitch, not weeks/months like some people), i usually keep the hop schedule the same for the recipe but usually just remove the hop bag a minute or 2 after flameout

 
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Old 09-22-2009, 02:22 AM   #498
The Pol
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Feb 2007
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That surprises me... I have to change the hop schedule, since the length of time at near boiling temps is still giving me isomerization.

 
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Old 09-22-2009, 02:32 AM   #499
McCuckerson
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Sep 2008
Zebulon, North Carolina
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Quote:
Originally Posted by PortageeExpress View Post
You can (and should) seal the Winpak with hot wort in it. They're tough containers.
I only believe it if I hear it from The Pol, he is the "no chill demi-god"
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Old 09-22-2009, 02:34 AM   #500
The Pol
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Feb 2007
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Quote:
Originally Posted by McCuckerson View Post
I only believe it if I hear it from The Pol, he is the "no chill demi-god"
What-ever...

WinPaks can handle the boiling temps and vaccuum and pop right back, over and over again.

Some people install airlocks and cotton, but I like to fill the WinPak, then seal it up and flip it upside down to heat sanitize the top for 20 minutes or so, then flip it back over. Try doing that with an ailock!

I will be doing this live on a webcast tomorrow.


 
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