ihavenonickname
Well-Known Member
I really like this (as described by @Dgallo) method and have been doing it with kegmenters. 7g fermenter, 7g dry hop keg. I’ve been using the co2 from fermentation to purge the clean DH keg (not filled with Sanitizer). With big hop loads the agitation has to be helpful.
But I have my doubts that it might be hurting my hop aroma. I haven’t done a Side by side, it’s just my last few batches the hops aroma has been down, so I’m wondering. My thinking is it’s a lot of head space for the aroma to be filling and purging. Especially when I also am purging the serving keg in line. That’s a lot of air to purge! There’s a good thread on this topic and one of the calculators suggest I might be leaving oxygen in the kegs. I see no signs of oxidation (color change over time, or really any change over the 8 weeks the keg lasts.) but the aroma is so so.
If you purge the DH Keg and or the serving keg by pushing sanitizer with commmercial co2, that totally changes the calculations.
I guess my question does anyone using this method love their hop aroma? And what’s your method for purging the DH keg and the serving keg?
But I have my doubts that it might be hurting my hop aroma. I haven’t done a Side by side, it’s just my last few batches the hops aroma has been down, so I’m wondering. My thinking is it’s a lot of head space for the aroma to be filling and purging. Especially when I also am purging the serving keg in line. That’s a lot of air to purge! There’s a good thread on this topic and one of the calculators suggest I might be leaving oxygen in the kegs. I see no signs of oxidation (color change over time, or really any change over the 8 weeks the keg lasts.) but the aroma is so so.
If you purge the DH Keg and or the serving keg by pushing sanitizer with commmercial co2, that totally changes the calculations.
I guess my question does anyone using this method love their hop aroma? And what’s your method for purging the DH keg and the serving keg?
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