Dry hopping question

[beno1]

Ok ive just put into the fermenter the following
1 can coopers lager
1kg of coopers brew enhancer 2
200g of dextrose
Filled to 23 litres
Pitched saflager s23 yeas at 21 degrees celcius.
Then put fermenter in fridge set to 14 degrees celcius.
Now my question is i have 20 g of hallertau hops which i want to dry hop. Im going to transfer the beer to a secondary about when fermention has finished and then chuck the jops in the secondary . How long do i leave the hops in for?? And also can i drop the temp down to 2 degrees celcius for 3 weeks when i put the hops in?? I dont want to add to much bitterness more so aroma and flavour.

 

[CarnieBrew]

That's going to be a real session beer, coming out around 4% abv. Was that what you were going for? If not next time add another 300-500gm light DME, or only fill it up to a more American-like 19 litres (5 gallons). That'll get you to 5%.

As for dry hopping do it at the higher temperatures, once primary fermentation is complete (or nearly so), and leave it for 3-5 days before racking to your secondary and then lagering.

 

[beno1]

So should i put the hops in the fermenter a couple of days befote its done? Then leave in fermenter for anouther week then transfer beer to secodary and cold crash it for 3 weeks?

 

[unionrdr]

The Cooper's cans are typically intended for a total volume of 23L,or 6.072 USG. Less water will make it a bit stronger,but not much. Dropping the temp at dry hopping time might cause the yeast to go dormant & settle out. Need a little to carbonate with. Dry hopping for 7 days is the norm.

 

[CarnieBrew]

The Cooper's cans are typically intended for a total volume of 23L,or 6.072 USG. Less water will make it a bit stronger,but not much. Dropping the temp at dry hopping time might cause the yeast to go dormant & settle out. Need a little to carbonate with. Dry hopping for 7 days is the norm.

Agreed on the 23 litres, but using less water will make a significant difference. As I said, using 19 litres (5 gallons) instead of 23 will take the abv% from 4 up to 5, i.e. a 25% increase. It will also increase the final IBU's which can be a bonus.

 

[unionrdr]

It's actually about 5.16 USG,but yeah ABV & IBU's go up slightly,but not as much as one would think by taking out nearly a gallon of water. I just like to make folks aware of that difference,since most kits are 5G,but the Cooper's & Munton's aren't.

 

[CarnieBrew]

We're picking at straws here, but isn't 19 litres equal to 5.01 US gallons? Or maybe Google isn't my friend?

 

[tre9er]

add the hops for the last 3-5 days the beer will be in a fermenter before you bottle/keg it. Aroma is what you're getting from dry-hops and that fades over time. I find 3-5 days is ideal for dry-hopping. You can do this in the primary if you wish and just cold-crash it.

 

[sweetcell]

So should i put the hops in the fermenter a couple of days befote its done? Then leave in fermenter for anouther week then transfer beer to secodary and cold crash it for 3 weeks?

no.

let the beer finish fermenting in primary, then rack to secondary, lager the beer (store cold) for several weeks, and a week before you keg/bottle add the dry hops to the secondary.

 

[unionrdr]

We're picking at straws here, but isn't 19 litres equal to 5.01 US gallons? Or maybe Google isn't my friend?

Yup,dropped the zero,my bad. It's 5.016 USG equals 19L by the formula L x .264 = G.