dry hopping in keg question

[HItransplant]

I have a pale ale I want to dry hop.

Ive been reading for about an hour and I cant find the specific answer Im looking for.

I dont have a keezer so I plan to rack to keg, carb at room temp, then take to my friends (where we will be drinking it), and put it in the kegerator for a few days to cool.

Im wondering when the best time to dry hop is.... I could do it when I rack, but then I still need 2 weeks to carb (at room temp), so Im worried about losing aroma.

If I start carbing and then put the hops in a week before the party, Ill have to depressurize the keg. Is this ok?

any help is appreciated. Ive never kegged or dry hopped before so its all learning for me at this point.

 

[flatrockbrewing]

I like to dry hop directly into my fermenter then rack to a secondary after a week or so. That way you leave behind hop particles in the trub. Dry hopping into kegs gives my beer a grassy taste faster then if I dry hopped into the fermenter. Maybe the trub absorbs and locks away some of the hop resin?

 

[msa8967]

If you are going to try to dry hop in the keg be sure to use a hop sack so that you don't have floating hop pieces in your keg that could clog the beer lines.

 

[Yooper]

If you're naturally carbing, purging the gas out to drop in the dryhops will cause flat beer. I wouldn't do that.

In this case, I'd dryhop in the fermenter about 5 days before kegging, keg it and seal it up. It should still be nice and fresh tasting!

 

[HItransplant]

If you're naturally carbing, purging the gas out to drop in the dryhops will cause flat beer. I wouldn't do that.

In this case, I'd dryhop in the fermenter about 5 days before kegging, keg it and seal it up. It should still be nice and fresh tasting!

im actually planning to force carb...so I thought I might be able to purge, drop my bag in, then re-gas... but you dont think that 2 weeks carbing at room temp will nuke my dry hop flav/aroma?

Yooper--- its ironic you replied to this, since its your pale ale recipe im asking about... its fermenting nicely in the swamp cooler now (62-64) :rockin:

 

[Dwain]

Well,

Don't get drunk and say "screw it, I can't find the hop sack, just dump the pellets in"!

+1

In this case, I'd dryhop in the fermenter about 5 days before kegging, keg it and seal it up. It should still be nice and fresh tasting!

BTW, I keg in 5 gal. Sankes, so at least the lines didn't plug. The Ale however was Crunchewy

 

[HItransplant]

So, will 2 weeks be too long and cause lost dry hop aroma?

 

[logdrum]

===>My experience is w/ leaf hops (usually an ounce +/-) in a strainer bag, but 2 weeks at room temp is just getting good. If you're planning on drinking the whole thing at one sitting I'd rack onto leaf hops & carb it up; if you think you'll have left over, pehaps secure your hop bag with some dental floss & let it dangle out of your lid. Are you carbing naturally or on gas?

-d