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Old 01-23-2013, 03:14 AM   #1
reinstone
 
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, IL
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Hi. I plan on dry hopping a few ipas. I can either do this in the keg or in the primary after fermentation has slowed. Can anyone tell me if the aroma will fade if I dry hop and then cold condition and then do a closed transfer. Will the aroma escape with the co2 that escapes though the sounding valve during transfer? Can I just add an extra oz to make up for this is is a transfer going to be bad either way?
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BL, CL, Miller etc. is like makin love in a canoe.....
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Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 01-24-2013, 02:43 AM   #2
reinstone
 
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, IL
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No one. Bump
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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
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Old 01-24-2013, 02:46 AM   #3
Yooper
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Hmmm. I really don't know about during transfer, but I know if I try to quick carb an IPA, and purge a few times that I "lose" some aromatics. So I try to minimize that.

I think if you transfer under co2, that as long as you use just enough co2 to push the beer (like 2 psi), you'll rarely need the spunding valve and not have much aroma blown out.

This is just my thinking, though! I have absolutely no practical experience in this!
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Old 01-24-2013, 02:48 AM   #4
reinstone
 
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Sep 2011
, IL
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Thanks yooper. I'll post results.
__________________
BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

 
Reply With Quote
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