mwebster22
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- Oct 17, 2012
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Trying to up my game by using hop screens to keep hop residue out of my fermentor and secondary to allow less wasted beer during racking. I fly sparge for 5 gallon batches, and typically brew IPAs, ambers and milk stouts, use pellet hops, using an 8 gallon kettle, and keg, for what it's worth. Looking for some advice!
Looking at filters/screens here: https://utahbiodieselsupply.com/brewingfilters.php
1) I assume hop extraction when screening works fine for bittering and flavoring additions, but for aroma (flame out) addition, should the screen be used? Is the aroma extraction good enough in the screen during wort cooling or is there a worthwhile benefit in leaving the aroma hops in the wort during fermentation? If I leave those in I would still have the separation issue during racking to the secondary but it would be less to separate from.
2) Does a carboy dry hop screen allow enough extraction as there isn't any agitation in secondary?
Looking at filters/screens here: https://utahbiodieselsupply.com/brewingfilters.php
1) I assume hop extraction when screening works fine for bittering and flavoring additions, but for aroma (flame out) addition, should the screen be used? Is the aroma extraction good enough in the screen during wort cooling or is there a worthwhile benefit in leaving the aroma hops in the wort during fermentation? If I leave those in I would still have the separation issue during racking to the secondary but it would be less to separate from.
2) Does a carboy dry hop screen allow enough extraction as there isn't any agitation in secondary?