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Old 01-09-2013, 09:25 PM   #1
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Default Dry hopping question

I have a 5 gallon batch of American IPA and a 5 gallon batch of a Black IPA. They have been in kegs and under pressure for two weeks in my beer room that I keep at 51*. I want to enter them in a contest coming up and am going to dry hop them with 2oz of pellet hops each, directly in the keg. (Hops in a bag of course).
I have 18 days until I bottle them for the contest. I want as much aroma as I can achieve and I want to cold crash them to clear them as much as possible. I was thinking about dry hopping them Saturday for 9 days, then putting them in the refrigerator for a week before bottling. What would you do?


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Old 01-09-2013, 09:44 PM   #2
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I would double or even triple bag the pellet hops for one. I would also limit my dryhop to 7 days (since that's the sweet spot for flavor without it getting too "green" and "grassy" tasting IMHO).

That gives you more time to cold crash and carb before bottling.


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Old 01-10-2013, 06:03 PM   #3
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Ya, what this guy said^^^^^ except maybe for the tripple bagging...
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I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.
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Old 01-10-2013, 09:25 PM   #4
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Are the beers already carbonated?
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Old 01-11-2013, 04:58 AM   #5
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Quote:
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Are the beers already carbonated?
Yeah, I have CO2 where I store my kegs so keep them carbonated until I want them.


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