Critique method of dry-hopping in keg.

[Naked_Eskimo]

First time I'm dry-hopping in a keg, so just want to make sure I'm doing this right:

From what I've read, the way to go is as follows:

1. Ferment X weeks
2. Rack to keg
3. Dry-hop in keg for 7-10 days at room temperature (~71F)
4. Remove hops (I usually use a strainer bag)
5. Crash cool in keezer for 3 days
6. Force carb for 2 weeks.
7. Enjoy.

Does this sound about right? Can I get rid of step 4 and leave the hops in for the duration the keg is in operation (~2 months) or would this lead to off-flavors?

 

[HenryHill]

Put crash as 1.5.

I don't pull the keg to warm; I dry hop at kegerator temps, with car CO2, about 1.5 weeks, depending on taste.

 

[Naked_Eskimo]

Hey Henry...from what i've read the dry-hopping doesnt work as well (read: takes longer) if dry-hopping at keezer temps as opposed to room temp.

You dont find that to be an issue?

 

[SourHopHead]

First time I'm dry-hopping in a keg, so just want to make sure I'm doing this right:

From what I've read, the way to go is as follows:

1. Ferment X weeks
2. Rack to keg
3. Dry-hop in keg for 7-10 days at room temperature (~71F)
4. Remove hops (I usually use a strainer bag)
5. Crash cool in keezer for 3 days
6. Force carb for 2 weeks.
7. Enjoy.

Does this sound about right? Can I get rid of step 4 and leave the hops in for the duration the keg is in operation (~2 months) or would this lead to off-flavors?

I love dry hopping at ~72F. Strainer bag worked good till I added too many hops and it was a PITA to get the bag out. Glass marbles or SS nuts/bolts tied down with some unflavored dental floss.

 

[slakwhere]

was that in the keg you had problems getting it out? or in the carboy?

 

[SourHopHead]

was that in the keg you had problems getting it out? or in the carboy?

The keg. The bag swelled and it was rough squeezing it out of the keg. I was paranoid of contaminating my keg, so I used a ton of sanitizer while removing the hops and sealing the keg back up.

 

[slakwhere]

that must have been a LOT of hops

 

[HenryHill]

Ferment 4 weeks. Swirl the fermenter at 3.5 weeks.

It's quicker at room temp, but I never rush. I'd prefer not let beer warm after it's been crashed.

 

[jgourd]

Or just leave the hops in until the keg is empty. No problems. Good beer.

 

[SourHopHead]

that must have been a LOT of hops

7oz for an IPA.