kal
Well-Known Member
+1000blindly following what a commercial brewer does is rarely going to yield the same result.
This is something that's often missed. One piece of info is taken from the pro brewer but it's lost in translation when converting to homebrew batch sizes.
Hop addition times are a classic example. When a pro brew goes 'flame out' on a 50 bbl batch there's so much thermal mass that the boil keeps going for quite some time. So adding hops at flameout in a 50 bbl batch will not yield the same results when adding hops at flameout in a 5 gallon batch. Their 'flameout' hop may be more like a 20 min addition at homebrew levels.
We loose a lot of information by trying to pick apart a pro brewer's process. You can't ask things as single questions like "how long do you dry hop for?" without knowing the 20 other variables that go into that. For example, there's been no mention of CO2 infusing or stirring/recirculation. How long he dry hops for is irrelevant unless you can see exactly HOW he dry hops. If you recirc/stir or inject CO2 (or something else), you'll get different/faster results.
Kal