Dry Hopping in the Keg...

[GeoffHaines]

Gents,

Just got my first keg system and I'm doing an American IPA with a three-ounce dry hop addition.

I've heard of people dry hopping in the keg; however, I'm a little concerned I would clog up the out valve to the tap causing a massive cluster **** and a lot of frustration. Any advice or experience with this or should I just dry hop in the primary like I've been doing?

Thank in advance.

 

[ph0ngwh0ng]

Gents,

Just got my first keg system and I'm doing an American IPA with a three-ounce dry hop addition.

I've heard of people dry hopping in the keg; however, I'm a little concerned I would clog up the out valve to the tap causing a massive cluster **** and a lot of frustration. Any advice or experience with this or should I just dry hop in the primary like I've been doing?

Thank in advance.

Unless you plan to kick the keg within 2-3 weeks, I'd recommend dry hopping in the keg. Use a hop sock, muslin bag or whatever (sanitized of course), tie with dental floss(unflavored) or fishing line sticking out of the opening (it will still seal) if you don't want the sack to clog the tube at the last pints. Weigh it down with glass beads and just dump it in the keg the same moment you put it on gas. 2/3 weeks later: hoppy goodness. Doesn't get grassy at serving temps.

EDIT: 300th post. Yay.

 

[atom]

i use these.

http://www.amazon.com/dp/B000XEDUNM/?tag=skimlinks_replacement-20

 

[vlucchetti]

1 gallon paint bag from Lowes, sanitized, tied off with dental floss. Been working great for me in dry hopping in the keg. Easy to clean, reusable and very little debris left in the keg - comes out in that first pint when drawing the beer.

 

[GenIke]

Do you guys chill right after you fill and put in the hops? I've seen some people say they leave i at room temps for a certain number of days. I'm about to keg hop for the first time later today when I keg my batch later.

 

[ph0ngwh0ng]

Theoretically, you would wait from 1 to 3 weeks after hooking up to gas. I would recommend waiting 2 weeks if chilling right now while dry hopping. You can gain 2-3 days if you dry hop 2-3 days before chilling but after that youd need 1 week for the béer to carb anyway.

 

[sandyeggoxj]

I dry hop at room temp. Usually the beer is about 70 degrees. If you do it cold you won't get the aroma extraction. I also start a slow carb process at the same time.

Also, multiple short dry hop intervals is better than one long one. Go for 3-5 days at a time.

 

[Brewenstein]

Any difference in method with a snake keg?

 

[PlexVector]

I almost did a google search on "snake keg".

 

[Brewenstein]

I almost did a google search on "snake keg".

Stupid auto correct!! "Sanke".

 

[madscientistbrewNq]

Is there any concerns with dry hopping into a keg like vegetal flavors? If so, the follow up question would be how soon must you drink the keg to avoid such flavors from presenting themselves?

 

[sandyeggoxj]

If you keep the keg cold you shouldn't have to worry too much about vegetal off flavors.

Like all american hoppy beers you should drink asap. Fresh is good! If you can't drink it that fast then brew smaller batches more often!

 

[GeoffHaines]

Unless you plan to kick the keg within 2-3 weeks, I'd recommend dry hopping in the keg. Use a hop sock, muslin bag or whatever (sanitized of course), tie with dental floss(unflavored) or fishing line sticking out of the opening (it will still seal) if you don't want the sack to clog the tube at the last pints. Weigh it down with glass beads and just dump it in the keg the same moment you put it on gas. 2/3 weeks later: hoppy goodness. Doesn't get grassy at serving temps.

EDIT: 300th post. Yay.

This method makes sense to me. I think my plan is to dry hop in the keg at average temps (70ish) for 5-10 days with this method and the gas set to approx 3 PSI. After 5-10 days of dry hopping I'm going to bleed the keg, open and remove the hops, then reseal and set the Co2 for serving pressure (10PSI). Wait 10-12 days and drink.

Any faults in this method?

 

[sandyeggoxj]

This method makes sense to me. I think my plan is to dry hop in the keg at average temps (70ish) for 5-10 days with this method and the gas set to approx 3 PSI. After 5-10 days of dry hopping I'm going to bleed the keg, open and remove the hops, then reseal and set the Co2 for serving pressure (10PSI). Wait 10-12 days and drink.

Any faults in this method?

I am assuming that the 10-12 days it will be cold so that the it will carbonate at 10psi. Am I correct?

 

[GeoffHaines]

I am assuming that the 10-12 days it will be cold so that the it will carbonate at 10psi. Am I correct?

right, after the 5-10 days dry hopping at room temp it'll go into the fridge and be hit with 10PSI

 

[ph0ngwh0ng]

This method makes sense to me. I think my plan is to dry hop in the keg at average temps (70ish) for 5-10 days with this method and the gas set to approx 3 PSI. After 5-10 days of dry hopping I'm going to bleed the keg, open and remove the hops, then reseal and set the Co2 for serving pressure (10PSI). Wait 10-12 days and drink.

Any faults in this method?

No, your beer will be undercarbed. If you want the beer to carb at 70F, you have to use more than 30 PSI.

From your schedule, you're ready to wait three weeks to drink. I would dry hop immediately in the keg at serving temp (36-40F) and pressure (depends on your carb level wanted, I like my beers carbed more so I do 12 PSI) and wait the three weeks. During this time, you can pull samples to check on carbonation level and also on hop flavor. You can pull the hops out anytime.

 

[sandyeggoxj]

right, after the 5-10 days dry hopping at room temp it'll go into the fridge and be hit with 10PSI

Sweet. I like to dry hop at around 70. I find it works the best for my system. Are you just going to leave the hops in the keg?

 

[sandyeggoxj]

The other thing is if you plan to dry hop for 10 days then do 2 5 day dry hop sessions. It has an amazing effect. Otherwise 5 days will be enough to extract aroma without vegetal stuff.

 

[GeoffHaines]

No, your beer will be undercarbed. If you want the beer to carb at 70F, you have to use more than 30 PSI.

From your schedule, you're ready to wait three weeks to drink. I would dry hop immediately in the keg at serving temp (36-40F) and pressure (depends on your carb level wanted, I like my beers carbed more so I do 12 PSI) and wait the three weeks. During this time, you can pull samples to check on carbonation level and also on hop flavor. You can pull the hops out anytime.

I've read that dry hopping at room temp will allow the flavors and aroma of the hops to permeate the beer much more effectively and faster than at colder temps. That being said, I planned to dry hop at room temp (70) for 5-10 days at 3PSI in order to keep the beer from oxygen.

After dry hopping I would remove the hops, place the keg in the fridge, set to serving pressurization (10PSI) and wait for carbonation. I like my beer to have a bit less carb and a bit finer carb which is why I would rather have it at the lower end of the serving pressure.

 

[ph0ngwh0ng]

The process is slower at lower temps, yes. Hence the three weeks I leave the hops in the keg at serv temps, instead of 3-5 days at room/ferm temp.

Before, I would dry hop at room/ferm temp for 3-5 days and rack to keg, then carb. Now I just carb and dry hop at the same time at serv temp. Less of a hassle for me, that's all. I say you try what you feel comfortable with and report?

 

[StonesBally]

I've thrown whole hops straight into the keg many times. With pellets I use sanitized pantyhose. I've only had a in or clog once. Caused a slightly foamy pour, not much else. I don't suspend the sack either. I've found d this is a great way to make the fresh aroma last for a long time with a cold keg. It just takes a good 2 or 3 weeks to have that great happiness start to shine instead. Of 3 to 5 days at room temp. Better yet, dry hop the primary and the keg. Double whammy!