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Old 02-21-2013, 07:47 PM   #1
ArrowheadAles
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Does the temperature of the beer have an effect on dry hopping? I'm planning on a two week dry hop in a keg while the beer is carbing up in the kegerator.

If it's too cold to extract the aroma from the hops, how would I go about pressurizing the keg for dry hopping and leave it at room temperature?

Any thoughts?


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Old 02-21-2013, 08:01 PM   #2
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Dry hopping works best at room temperature. I tried it at both temperatures and found room temperature produced much better results. When I dry hop in a keg I pressurize the keg to the normal serving pressure and keep it at room temperature until its done dry hopping. Then I drop the temperature to level for proper carbonation and wait until it is done. It takes longer but it is worth it.



 
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Old 02-21-2013, 08:07 PM   #3
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i don't know if i'd go as far to say it works better at warmer temps but it def works faster

i almost exclusively dry hop in the keg now at serving temps and haven't noticed any loss of aroma

i place my hops in a hop sack and place it at the bottom of the keg and rack the beer on top (usually around 34° from cold crashing) then seal the keg and set it at serving pressure

it usually takes a week+ to notice the extra aroma but it def lasts longer without the detrimental effects of leaving dry hops in for too long at room temp

i leave it on the hops until the keg is floated - sometimes weeks, sometimes months

 
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Old 02-21-2013, 08:15 PM   #4
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Temperature does play a role in "hopping" a beer. I found this article very informative when researching this question a while back.

http://beersmith.com/blog/2013/01/21...rewing+Blog%29

 
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Old 02-21-2013, 08:30 PM   #5
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I dryhop in the keg all the time. It takes a bit longer for peak flavor/aroma to develop at fridge temps, compared to room temperature dryhopping, but it seems like it ends up about the same.
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Old 02-21-2013, 08:38 PM   #6
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You could prime with priming sugar like you would bottling (be sure to use less priming sugar-about half) and dry hop at room temperature at the same time.
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Old 02-22-2013, 07:17 PM   #7
ArrowheadAles
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How many ounces of sugar for 5 gallons of ipa in a keg? And when you purge the head space what pressure do you leave in the keg while it carbs up? I would think not much due to the fact it will build pressure while carbing.
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Old 02-22-2013, 08:18 PM   #8
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Opinions vary on how much sugar to use, but I almost always go with ½ the weight that is recommended if you were bottling a batch. One of the theories are that there is less total headspace in a single full keg than in a combined 48-50 bottles, so it takes less total CO2 to achieve the same pressure. So calculate how much sugar you would need if bottling, then divide by two and you’ll have enough to carb up a full keg. Heres a good calculator for carb volumes at specific temps for varying styles of beer:
http://hbd.org/cgi-bin/recipator/rec...rbonation.html

And here’s a good thread to read about keg priming. Theres some off topic stuff in there about whether the bubbles are better in naturally vs force carbed, but it’s a good read:

http://www.homebrewtalk.com/f35/how-...ar-keg-105601/
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Old 02-24-2013, 02:02 AM   #9
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Is there much of an advantage in dry hopping in the keg vs a clearing vessel? It just seems more work to clean out of a keg vs a carboy but maybe I am wrong.

 
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Old 02-24-2013, 02:07 AM   #10
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Quote:
Originally Posted by biohaz7331 View Post
Is there much of an advantage in dry hopping in the keg vs a clearing vessel? It just seems more work to clean out of a keg vs a carboy but maybe I am wrong.
I use hops bags (the tightly woven ones) for pellet hops, as well as leaf hops, and a I have a "teaball" strainer that also works for leaf hops. It's not bad at all, if you keep them contained. If you don't, they will clog the diptube for sure!

I don't tend to use a carboy, so I either dryhop in the primary, or in the keg, or both.


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