darkdog50
Member
Greetings all!
Did a search, but couldn't find the answer to my question. My Fuggles are about ready to pick, and I was planning to air-dry the cones in a 2'x2'x6" square frame with a 1/4" mesh hardware-cloth bottom. I am somewhat concerned, however about the wind-borne dirt, insects & "miscellaneous crud' that will probably land on the cones in the (approximately) 3 days it will take to dry them. Current temps here are in the high 80's & low 90's, with relative humidity about 30%. Every morning when I come out and look at the pool, before the pump goes on, there is a "sheen' of assorted bugs, dirt and varmint hair on the surface.
Up to now, all my brewing has been done with pellets stored in the freezer in sanitary bags. With all hop applications going into boiling ( or post-boil ) wort, I have no reason to fret about dirt. I would like to dry-hop my beer, once I have access to whole-hops, but the temps, in that situation would be around 45-50 degrees for a lager, or 71-54 degrees for ales. Am I worrying unnecessarily, or is there another step I should take after drying the cones, prior to bagging them & putting them into the freezer?
Did a search, but couldn't find the answer to my question. My Fuggles are about ready to pick, and I was planning to air-dry the cones in a 2'x2'x6" square frame with a 1/4" mesh hardware-cloth bottom. I am somewhat concerned, however about the wind-borne dirt, insects & "miscellaneous crud' that will probably land on the cones in the (approximately) 3 days it will take to dry them. Current temps here are in the high 80's & low 90's, with relative humidity about 30%. Every morning when I come out and look at the pool, before the pump goes on, there is a "sheen' of assorted bugs, dirt and varmint hair on the surface.
Up to now, all my brewing has been done with pellets stored in the freezer in sanitary bags. With all hop applications going into boiling ( or post-boil ) wort, I have no reason to fret about dirt. I would like to dry-hop my beer, once I have access to whole-hops, but the temps, in that situation would be around 45-50 degrees for a lager, or 71-54 degrees for ales. Am I worrying unnecessarily, or is there another step I should take after drying the cones, prior to bagging them & putting them into the freezer?