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Old 07-11-2011, 07:03 PM   #131
Bsquared
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Quote:
Originally Posted by impur View Post
I'm planning to do the 2nd round of dry hopping in the keg.

Thanks for posting the recipe!
if you are going to dry hop in the keg,you might want to consider jumpering in to a new keg after a week or so of dry hopping, before you store the beer long term. long term dry hopping (over two/three weeks) can lead to a grassy off flavor.

 
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Old 07-11-2011, 10:14 PM   #132
impur
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Thanks for the tip! Its not going to last more than a 2 or 3 weeks i can tell you that for sure lol
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Old 07-12-2011, 10:06 PM   #133
tesilential
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Plenty of people leave the hops in the keg until it kicks. At keezer temps the grassy flavors seem to be restrained.

 
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Old 07-20-2011, 05:26 PM   #134
impur
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I think mine is finished. I didn't hit my gravity numbers, but this is still an outstanding beer. It finished at 1.016, with an OG of 1.082.

When i transferred this to my fermenter, i poured the wort thru a paint strainer so i could filter out all the hops. When i dry hopped it, i didn't use a bag or anything so all those hops are floating at the top. Would cold crashing help drop those out or should I just strain them out again when i transfer to my keg?
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MAD Brewing - MAD Beer, Brewed Here!

Currently fermenting:
Ale Pail - Mohave Red
6gal carboy -
5gal carboy -
5gal bucket -
3gal carboy -
Bottled:
Rogue Dead Guy Ale | Apfelwein | Autumn Amber Ale

Kegged:
Hop Valley Alphadelic IPA

Next up: IPA of some sort

 
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Old 07-20-2011, 05:58 PM   #135
Bsquared
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Id say just pull it from the bottom, avoid introducing O2 into the finished beer at all costs. cold crashing helps to get the yeast in suspension to fall to the bottom of the fermenter, so I doubt the hops would follow if you cold crashed it, but it would help to clear the beer.

 
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Old 07-20-2011, 06:28 PM   #136
impur
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Thanks for the reply. Yah i really don't want to oxidize the brew so i was a little worried about how to deal with the hops. I'll just cold crash it for a day or 2, then use my auto siphon and not worry about the hops.
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MAD Brewing - MAD Beer, Brewed Here!

Currently fermenting:
Ale Pail - Mohave Red
6gal carboy -
5gal carboy -
5gal bucket -
3gal carboy -
Bottled:
Rogue Dead Guy Ale | Apfelwein | Autumn Amber Ale

Kegged:
Hop Valley Alphadelic IPA

Next up: IPA of some sort

 
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Old 09-27-2011, 04:53 PM   #137
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Put a nylon hop bag, or whatever you use around your racking cane Should be able to get every last drop! Works for me every time! Also, this is my favorite IIPA and it NEVER lasts long.

 
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Old 10-12-2011, 06:27 PM   #138
lagavulin
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I have a question regarding dry hopping:

I live up north and brew outside so this year's brewing days are about over. I wanted to make sure I got the Pliny clone in this year, but would love it to peak around thanksgiving/christmas -- a lot of friends/family visiting.

So. What do you guys think of crash cooling, transferring to a keg and storing at 38 degrees then initiating the dry hop schedule, while chilled, around the middle of November? I know I'll lose some of the late edition flavor/aroma -- but I'm hoping that storing the beer in the 30s would help preserve these characteristics. Any thoughts?


Cheers!

 
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Old 10-12-2011, 06:40 PM   #139
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Quote:
Originally Posted by lagavulin View Post
What do you guys think of crash cooling, transferring to a keg and storing at 38 degrees then initiating the dry hop schedule, while chilled, around the middle of November? I know I'll lose some of the late edition flavor/aroma -- but I'm hoping that storing the beer in the 30s would help preserve these characteristics. Any thoughts?
I do my first dry hop at the end of primary fermentation but before I rack to the kegs. I usually start this around day 4 when the vigorous fermentation slows down, then wait a week until the gravity stabilizes. I use pellet hops for this, because they settle nicely to the bottom of the fermenter. I tried it once with whole-hops and it was like split-hop soup!

I do my second dry hop in the kegs, stored at serving temps. I put the hops in a sanitized hop bag or tea-ball, and leave them in there until the keg is drained. I know the conventional wisdom is this can impart off flavors like grassy taste... but after at least a half-dozen batches with this method haven't found this to be a problem. Probably because it is stored at serving temps, and this beer doesn't tend to sit around too long! I have had kegs in my keezer for about 3 months with the dry hops in them and can't detect any off tastes.

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Old 10-12-2011, 07:19 PM   #140
lagavulin
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thanks for the response.

How long do you find Pliny maintains it's hop profile. Ideally I'd like it to last 2-3 months from now.

Thoughts on delaying the dry hopping? If not the first addition, the second?

Or do you find it would be unnecessary if leaving the second additions in the serving keg (which I've done with other beer, and have found no negative consequences)?


Cheers!

 
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