Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Question for those who dry hop in keg - skip dry hop in fermenter?
Reply
 
Thread Tools
Old 08-08-2011, 07:46 PM   #1
-TH-
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 993
Liked 72 Times on 43 Posts
Likes Given: 2

Default Question for those who dry hop in keg - skip dry hop in fermenter?

The last IPA I did I dry hopped 1 oz in secondary and 1 oz in keg (with great results). Yesterday I brewed another IPA and I'm thinking about skipping the dry hop in fermenter and just doing 2 oz in the keg. Anyone have any experience/reasoning/thoughts/advice on the matter?


__________________
TH

Builds, etc: E-Brewery | Pneumatic Bottle Capper | Fermentation Chamber | Stirplate | Bottle Cabinet
Water Spreadsheet: www.EZWaterCalculator.com
-TH- is offline
 
Reply With Quote
Old 08-09-2011, 10:06 AM   #2
hercher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Scranton
Posts: 926
Liked 49 Times on 46 Posts
Likes Given: 6

Default

I routinely dry hop in the keg. I much prefer it over the secondary for a couple reasons. First of all, it renders the secondary unnecessary. Typically, I just let my beer sit in the primary for a few days after fermentation has completed. I've found that reduces off-flavors such as diacetyl. Also, remember everytime you move your beer from one container to another, you increase the chance for contamination. So eliminating that step just keeps it safer.

Secondly, you can lose a little aroma in secondary through the airlock, whereas in the keg, it is kept tight.

I'm not sure you really need to double up in the keg, however. I suspect you would get the same result by just adding a half ounce more in the keg, because of the longer time it spends in contact with the beer.


__________________
Brody's Brew House

Primary: American Pale Ale, Coffee Porter(
Seconary: Don't use one, generally
Kegged: Saison
Planned: Either a brown ale or a Scottish Strong Ale

"For a quart of ale is a dish for a king." - Shakespeare
hercher is offline
 
Reply With Quote
Old 08-09-2011, 12:06 PM   #3
heferly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Westbrook, CT
Posts: 759
Liked 12 Times on 12 Posts
Likes Given: 1

Default

I recently switched to dryhopping in the keg, purging, room temp for 3 days, then chill and gas...i get faster flavor/aroma saturation than if i chill it right away. I agree, the closed system seems to keep the aromas in better
__________________
Basement Cafe Brewery
heferly is offline
 
Reply With Quote
Old 08-09-2011, 12:24 PM   #4
-TH-
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 993
Liked 72 Times on 43 Posts
Likes Given: 2

Default

Thanks for the tips!

heferly, your method sounds like a good idea. How do you do your purging?
__________________
TH

Builds, etc: E-Brewery | Pneumatic Bottle Capper | Fermentation Chamber | Stirplate | Bottle Cabinet
Water Spreadsheet: www.EZWaterCalculator.com
-TH- is offline
 
Reply With Quote
Old 08-09-2011, 12:25 PM   #5
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,788
Liked 29 Times on 26 Posts
Likes Given: 5

Default

I love dry hopping with whole hops in a paint bag in the keg. There is something about drawing a beer through an inflated/saturated bag of whole cone hops that just can't be duplicated any other way.
permo is offline
 
Reply With Quote
Old 08-09-2011, 12:35 PM   #6
Hang Glider
Beer Drinker
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Hang Glider's Avatar
Recipes 
 
Join Date: Mar 2007
Location: North Augusta, SC
Posts: 3,203
Liked 168 Times on 131 Posts
Likes Given: 121

Default

^^
this

+1
But, I pull the bag out after 2 weeks (begins to taste grassy, and the keg's half empty anyway).

Keep in mind, just like mashing, the hops hold a LOT of liquid - that little two ounces will swell to fit a half-gallon pitcher when you pull them out.
Hang Glider is offline
 
Reply With Quote
Old 08-09-2011, 01:04 PM   #7
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,788
Liked 29 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Hang Glider View Post
^^
this

+1
But, I pull the bag out after 2 weeks (begins to taste grassy, and the keg's half empty anyway).

Keep in mind, just like mashing, the hops hold a LOT of liquid - that little two ounces will swell to fit a half-gallon pitcher when you pull them out.
I am considering suspending my hop bag with fishing line so that as I draw the beer down the hops no longer are in the beer and all the beer in the hops has a chance to drip out of the hops in an oxygen free environment. I think I will try that next.
permo is offline
 
Reply With Quote
Old 08-09-2011, 01:12 PM   #8
heferly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Westbrook, CT
Posts: 759
Liked 12 Times on 12 Posts
Likes Given: 1

Default

Quote:
Originally Posted by -TH- View Post
Thanks for the tips!

heferly, your method sounds like a good idea. How do you do your purging?

just purging the keg w/co2, as you would normally. hit it with about 30 psi to seat the lid, release pressure a few times, and you're good to go
__________________
Basement Cafe Brewery
heferly is offline
 
Reply With Quote
Old 08-09-2011, 01:47 PM   #9
-TH-
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 993
Liked 72 Times on 43 Posts
Likes Given: 2

Default

Quote:
Originally Posted by heferly View Post
just purging the keg w/co2, as you would normally. hit it with about 30 psi to seat the lid, release pressure a few times, and you're good to go
Ok thanks I get it now. For some reason I thought you meant you release pressure thats generated during the time at room temp.
__________________
TH

Builds, etc: E-Brewery | Pneumatic Bottle Capper | Fermentation Chamber | Stirplate | Bottle Cabinet
Water Spreadsheet: www.EZWaterCalculator.com
-TH- is offline
 
Reply With Quote
Old 08-09-2011, 01:48 PM   #10
-TH-
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Zeeland, Michigan
Posts: 993
Liked 72 Times on 43 Posts
Likes Given: 2

Default

Quote:
Originally Posted by permo View Post
I am considering suspending my hop bag with fishing line so that as I draw the beer down the hops no longer are in the beer and all the beer in the hops has a chance to drip out of the hops in an oxygen free environment. I think I will try that next.
FWIW, I use a piece of ss wire to hold the bag up, but mostly to keep it away the dip tube. Someone here gave me the idea to put a ss hose clamp around the inside portion of the pressure relief valve on the corny lid, and tie the string/wire to that so it doesn't have to go through the seal on the lid.


__________________
TH

Builds, etc: E-Brewery | Pneumatic Bottle Capper | Fermentation Chamber | Stirplate | Bottle Cabinet
Water Spreadsheet: www.EZWaterCalculator.com
-TH- is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Conical Fermenter Question zman General Techniques 20 02-05-2011 12:30 AM
Yeast Starters-Skip small starter? tcnguru General Techniques 3 08-23-2010 06:41 PM
question on whole hops in the fermenter EdWort General Techniques 10 06-19-2009 12:31 AM
Kettle to fermenter question MgMt_Home_Brew General Techniques 5 09-19-2008 06:57 PM
Belgian Ale - Skip secondary? Phan71 General Techniques 5 06-08-2008 12:12 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS