I'm brewing an IPA right now that I want to dry hop (to bump up the bitterness) and I was researching the best methods of doing this. I'm also using toasted oak chips. This is going to be a single-stage fermentation, so here's my plan:
1. Just going to cold-crash the hop pellets right into the carboy, along with the wood chips. If they float, they float. If they sink, they sink. I'm a firm believer in just letting nature take it's course. Either way, they're going to live in there for about a week or two.
2. When bottling day comes, I'm going to sanitize a nylon grain bag and a zip tie in my star-san solution, attach it to the carboy-end of the auto siphon, zip-tie it in place, and off I go. Not only should this keep out the wood chips and the hops, but it should also help keep out the general trub as well. The bonus is, I'll just snip the zip tie off & wash the grain bag for future use.
3. Additional concern: The kit I bought included a pouch of Munton's yeast. Well, I'm a huge fan of US-05, so I put the Muntons back on the shelf in my fridge, and pitched straight US-05 instead. Every batch of beer I've made so far with US-05, I've seen heavy activity usually within 8 hours. I brew at night, and when I wake up in the morning, the carboy looks like a hurricane inside.
Right now, it's been 12 hours exactly, and still no activity. The yeast is just floating in white "groups" at the top of the wort. I know it can take up to 72 hours, but I figured I'd ask anyway... i mean there is NO activity :\ I'm going to give it the full 72 hours, perhaps even more, before I start to panic... But should it come to pass that this yeast is bad, is the whole batch lost, or can I pitch the Muntons?
Your thoughts/ideas/reprimands are welcome
Thanks in advance!