aussie brewer
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- Mar 29, 2019
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Hi,lately ive started using a fermzilla and purging everything with co2 and noticed my beers are staying free of oxidation flavours. Im a bit confused as to the timing of dry hopping. Ive heard some people dry hop around day 4 to allow the yeast to consume any introduced oxygen and to ferment for 14 days to ensure the yeast clean up undesirable byproducts of fermentation. Also to only dry hop for 5 to 7 days??
Would adding hops to a bag and keg hopping introduce too much oxygen? what methods/timings are you using for pale ales? cheers brewers!
Would adding hops to a bag and keg hopping introduce too much oxygen? what methods/timings are you using for pale ales? cheers brewers!
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