Dry hopping in serving keg

[Broken Crow]

The standard mesh on those things keeps almost all the mush in the press - and it's not that fine a mesh.

Using the appropriate mesh size in the bong, no chance they end up in the keg.

Thanks! That's probably where my reasoning screwed up...The first time I used my keggle I'd put my hop pellets in a non-standard mesh cylinder and they completely vanished into the wort so since that time I've just assumed they'd 'liquify' at least enough to pass hopefully without clogging. I think you just saved me from a messy experiment.

 

[RyPA]

apologies if there is a thread that addresses this, but Search didn't locate one.

I had always followed advice to dry hop no more than a week in the fermenter, then transfer to the serving keg.

lately I've seen discussions about dry hopping in the serving keg.

how does long-term dry hopping in the keg square with the previous conventional wisdom of 3-7 day dry hopping?

I would really like to move to keg hopping.

thanks!

For the past 3 years I've been fermenting and serving from the same keg, with 97.63% of the beers being NEIPA's that required dry hopping.

When it came time to dry hop, I would get a CO2 line ready and once I pop the keg lid I would begin running CO2 into the keg with a goal of producing an outflow of CO2, hopefully reducing O2 from getting in.

I would then pull out my iSpindel, dump the hops in (commando), secure the lid, build a bit of CO2 pressure, and then do 10 or so CO2 purges.

This process has worked for me with avoiding oxidation. The NEIPA's continued to look like fresh OJ & taste good until they kicked (1-2 months).