McClellandBrew
Active Member
I have just brewed my first IPA of the Brew Season, (Living in Arizona with your brewery in the garage..not fun in the Summer).
On to dry-hopping this weekend. I have a theory. I've noticed that bigger breweries tend to add their dry hops to their fermentation tanks right before sealing them tight without any type of blow off. I understand that adding hops after fermentation will in fact give off co2 eventually carbonating your beer slightly. Sealing it off should create the most aroma in your beer, rather than slowly blowing out over 5 days.
I have done this in the past in a secondary corny, sealed it, and then kegged it a week later. The problem I ran into was once I opened the top of my secondary, the beer immediately started foaming out of the top, releasing all the pressure that had built up.
My theory is this. Do everything the same up until keg day, but cold crash for 2 days, still with dry hops in corny. Will the carbonation given off from the dry hops blend into the beer (rather than blowing off the precious aroma) like force carbonating a keg does when your beer is at ~38 F? Resulting in a very aromatic IPA to siphon into a keg?
My other thought is to pump 2psi of co2 into the secondary (corny) to push the Hop-carbonated beer into a keg for final force carbonation?
Any thoughts or experience on this method or a similar approach?
On to dry-hopping this weekend. I have a theory. I've noticed that bigger breweries tend to add their dry hops to their fermentation tanks right before sealing them tight without any type of blow off. I understand that adding hops after fermentation will in fact give off co2 eventually carbonating your beer slightly. Sealing it off should create the most aroma in your beer, rather than slowly blowing out over 5 days.
I have done this in the past in a secondary corny, sealed it, and then kegged it a week later. The problem I ran into was once I opened the top of my secondary, the beer immediately started foaming out of the top, releasing all the pressure that had built up.
My theory is this. Do everything the same up until keg day, but cold crash for 2 days, still with dry hops in corny. Will the carbonation given off from the dry hops blend into the beer (rather than blowing off the precious aroma) like force carbonating a keg does when your beer is at ~38 F? Resulting in a very aromatic IPA to siphon into a keg?
My other thought is to pump 2psi of co2 into the secondary (corny) to push the Hop-carbonated beer into a keg for final force carbonation?
Any thoughts or experience on this method or a similar approach?