So I am a BIAB and tend to stay with pale ales and stouts. I have decided to broaden up a bit. Tomorrow I will be doing my first IPA ( Goose Island Clone) Along with doing my first IPA, this will be my First KEG as well. I Do know I will get several different ways of doing things, and that is what I am expecting, and possible some smart a$$ answers ... so...here it goes:
1. what is the best way to dry hop in buckets? I did purchase a bag from Wilsner, in which it came with 2 hop bags, but since they do not have a string to tie them, I'm not really sure how to utilize them ( i know, silly, but hay what can I say, i'm still learning ( after a year and a half of brewing). With me fermenting in a bucket, would it be best to just toss in my hops, or should I use a bag and tie it off with??? a string? just leave it open?
2. My fermentor is in my basement, but my fridge(keg set up) is up stairs. My question is more or less should I fill up the head space with co2( which would mean a lot of extra work, dragging my canister downstairs, and then back up stairs), or just drag my keg upstairs, and out to the garage where my co2 canister(and fridge) is located with out any worries? kinda thinking of the beer just slashing around.
3. I was thinking of just setting the pressure to serving pressure( 5 psi comes to mind, but can be wrong, still got lots to look up) and leave it for a week or 2 before serving, Would that work, or do I really need to bring the pressure up to 30 psi for a few hours first? I'm not in a big rush to drink it, as I have plenty of bottles in my basement that are requiring my attention.
thanks in advance to all the replies...
1. what is the best way to dry hop in buckets? I did purchase a bag from Wilsner, in which it came with 2 hop bags, but since they do not have a string to tie them, I'm not really sure how to utilize them ( i know, silly, but hay what can I say, i'm still learning ( after a year and a half of brewing). With me fermenting in a bucket, would it be best to just toss in my hops, or should I use a bag and tie it off with??? a string? just leave it open?
2. My fermentor is in my basement, but my fridge(keg set up) is up stairs. My question is more or less should I fill up the head space with co2( which would mean a lot of extra work, dragging my canister downstairs, and then back up stairs), or just drag my keg upstairs, and out to the garage where my co2 canister(and fridge) is located with out any worries? kinda thinking of the beer just slashing around.
3. I was thinking of just setting the pressure to serving pressure( 5 psi comes to mind, but can be wrong, still got lots to look up) and leave it for a week or 2 before serving, Would that work, or do I really need to bring the pressure up to 30 psi for a few hours first? I'm not in a big rush to drink it, as I have plenty of bottles in my basement that are requiring my attention.
thanks in advance to all the replies...