Keg hopping substitute

[dude1]

I found a recipe that includes some keg hopping in a weighted bag.

As I'm planning to bottle this beer (or keg it in a PET keg that does not allow this technique), I was wondering how much of these same hops I should add and when to add them to replicate the effect of this keg hopping as closely as possible.

The recipe for a West Coast IPA goes like this:

Boil additions
15g Columbus/Tomahawk 60'
15g Simcoe 10'
56g Centennial 30' hopstand
56g Citra 30' hopstand

Dry hopping for 6 days
56g Simcoe
28g Citra

Keg
56g Simcoe
15g Citra

Thanks

 

[jekeane]

You want to limit Oxygen as much as you can with hoppy beers I would add all those hops together as fermentation is coming to a close, on day 4 or 5. Let it sit for 5 days on your dry hops then rack to your bottling bucket and bottle.

 

[divrack]

You want to limit Oxygen as much as you can with hoppy beers I would add all those hops together as fermentation is coming to a close, on day 4 or 5. Let it sit for 5 days on your dry hops then rack to your bottling bucket and bottle.

ive found you do get a different flavour for active ferm hops and later ones. i actually dont have a great expierience with keg hops. i find i immediately get a slightly unpleasant creamy vegetal flavour that seems to disappear if done in the secondary at low temp.

my suggestion to the op is to put first hop in at day three/four of active fermentation and chuck in the next load once the krausen dropps. leave for a couple days to clear, cold crash for a couple days and bottle. secondary is for losers hehe. i know itll be a bit green still, but hey

 

[Calder]

Dry hop. Don't put any in the bottle/package (keg works differently). Hops in a bottle can cause gushers as they provide nucleation points for the CO2 to come out of solution. Once that happens, everything gets mixed up and you get cloudy beer.

 

[eric19312]

Do a double dry hop as suggested by #divrack. Right idea that the hops during active fermentation may express differently than the hops after active fermentation. Also there might be something to the saturation idea that the beer can only take up so much hop character at a time so better to give the dry hop in two or three doses than all at once.

Oddly oxygen exposure is less of an issue to homebrewers that bottle (with priming sugar) than it is to those that keg. These days all the cool kids doing LODO in kegs are talking about spunding which is basically same idea as refermenting in bottles.