- Joined
- Apr 3, 2018
- Messages
- 340
- Reaction score
- 365
Hello dear community,
This is my first post/thread. First of all, a huge THANK YOU !!!
I owe 99% of my homebrewing knowledge so-far to you, ladies and gentlemen (to you and
your colleagues from the equally outstanding German Hobbybrauer Forum). The amount of
knowledge you are able to share in these pages, and so easily make accessible to both newbies and advanced (home)brewers, is just mindblowing...
So let's come to my actual question/issue:
I have an IPA fermented with WY 1450 that is sitting right now and waiting to be dry hopped. I truly love this yeast, the only drawback being that it takes hell of a long time to settle if you cannot cold crash (which I am not able to do at the moment). Once I bottled a beer "only" after 3 and a half weeks, as a result I had too much yeast sediment in the bottles. So I will typically wait 5-6 weeks from pitching to bottling with this yeast. I will dry-hop in the primary fermenter around the 5-week mark, thats about 3 weeks since the end of fermentation.
I've been happy with my last couple IPAs, yet recently I became also aware that oxidation post-fermentation can be a real issue, especially with hop-forward beers. Along these lines, I read that introducing dry hops at this point may bear some oxidation risk.
If I add a small amount of sugar together with the dry hops (say, about 1 oz for a 7 gal batch),
will that help in re-activating the still-suspended yeast a bit, so that it will consume most of
the oxygen added with the dry hops (I use pellets by the way)?
Here my concrete plan:
- Boil a little bit of water together with the 1 oz of sugar, to sanitize as well as degass it.
- let it cool, then add the dry hop pellets to this water
- Add this slurry to the fermenter, dry hop 5 days, then bottle.
... or would re-activating the yeast just cause part of the yeast cake to rise back
into suspension, doing more harm than good in such a case?
I stubled upon this idea by reading some other threads. One of these was discussing almost my very same situation, yet I did not find conclusive answers in it...that's why I decided it was time to write my first post here
.
FIY, I currently don't have a kegging setup either. I am aware that this would be the best way
to fight oxidation... For the moment, I am just trying to think about ways to minimize the impact of oxidation from the standpoint of my very basic setup. I even bought a bottle of wine-preserving spray for this last batch, to experiment a bit with purging the bottling bucket + bottles/headspace...
Thank you in advance for your thoughts!
This is my first post/thread. First of all, a huge THANK YOU !!!
I owe 99% of my homebrewing knowledge so-far to you, ladies and gentlemen (to you and
your colleagues from the equally outstanding German Hobbybrauer Forum). The amount of
knowledge you are able to share in these pages, and so easily make accessible to both newbies and advanced (home)brewers, is just mindblowing...
So let's come to my actual question/issue:
I have an IPA fermented with WY 1450 that is sitting right now and waiting to be dry hopped. I truly love this yeast, the only drawback being that it takes hell of a long time to settle if you cannot cold crash (which I am not able to do at the moment). Once I bottled a beer "only" after 3 and a half weeks, as a result I had too much yeast sediment in the bottles. So I will typically wait 5-6 weeks from pitching to bottling with this yeast. I will dry-hop in the primary fermenter around the 5-week mark, thats about 3 weeks since the end of fermentation.
I've been happy with my last couple IPAs, yet recently I became also aware that oxidation post-fermentation can be a real issue, especially with hop-forward beers. Along these lines, I read that introducing dry hops at this point may bear some oxidation risk.
If I add a small amount of sugar together with the dry hops (say, about 1 oz for a 7 gal batch),
will that help in re-activating the still-suspended yeast a bit, so that it will consume most of
the oxygen added with the dry hops (I use pellets by the way)?
Here my concrete plan:
- Boil a little bit of water together with the 1 oz of sugar, to sanitize as well as degass it.
- let it cool, then add the dry hop pellets to this water
- Add this slurry to the fermenter, dry hop 5 days, then bottle.
... or would re-activating the yeast just cause part of the yeast cake to rise back
into suspension, doing more harm than good in such a case?
I stubled upon this idea by reading some other threads. One of these was discussing almost my very same situation, yet I did not find conclusive answers in it...that's why I decided it was time to write my first post here
FIY, I currently don't have a kegging setup either. I am aware that this would be the best way
to fight oxidation... For the moment, I am just trying to think about ways to minimize the impact of oxidation from the standpoint of my very basic setup. I even bought a bottle of wine-preserving spray for this last batch, to experiment a bit with purging the bottling bucket + bottles/headspace...
Thank you in advance for your thoughts!