couchsending
Well-Known Member
- Joined
- Jun 21, 2016
- Messages
- 3,035
- Reaction score
- 2,131
Couple things.
I “soft crash” and generally dry hop cold for 90% of the hoppy beers I make. Generally 55-58* although recently I’ve been going even colder. Just kegged one that I dry hopped at 40 for 24 hours before dumping what hops had settled and cooling to 35. Then dumping hops next two days before kegging. The “cold hopped” Tree House beers had me intrigued. I will say the sample before kegging tasted like sh*t bit I’m going to give it time before giving my final judgement. It was a 12g batch so I split into two kegs. One went right into the keezer to carb, other will get Krausened tomorrow with the beer I brewed this evening. Interested to see how they differ.
You can warm hops up and even grind them a bit before adding to beer. I used to do this a bunch but don’t anymore. No real reason. Should try a side by side one of these days.
I can most of the beer I make to give to friends and what not. I will leave a low fill out at room temp every time to see if I get any hop creep once in the can. It’s happened twice so far. Both were with a specific lot of cascade that I think was full of enzymes. Only time it’s happened. Both beers were force tested for diacetyl before kegging and I got nothing but once they sat warm in the can for 3-4 days Diacetyl started to appear. Could have been caused by an infection in my canning gear but I don’t think so.
I “soft crash” and generally dry hop cold for 90% of the hoppy beers I make. Generally 55-58* although recently I’ve been going even colder. Just kegged one that I dry hopped at 40 for 24 hours before dumping what hops had settled and cooling to 35. Then dumping hops next two days before kegging. The “cold hopped” Tree House beers had me intrigued. I will say the sample before kegging tasted like sh*t bit I’m going to give it time before giving my final judgement. It was a 12g batch so I split into two kegs. One went right into the keezer to carb, other will get Krausened tomorrow with the beer I brewed this evening. Interested to see how they differ.
You can warm hops up and even grind them a bit before adding to beer. I used to do this a bunch but don’t anymore. No real reason. Should try a side by side one of these days.
I can most of the beer I make to give to friends and what not. I will leave a low fill out at room temp every time to see if I get any hop creep once in the can. It’s happened twice so far. Both were with a specific lot of cascade that I think was full of enzymes. Only time it’s happened. Both beers were force tested for diacetyl before kegging and I got nothing but once they sat warm in the can for 3-4 days Diacetyl started to appear. Could have been caused by an infection in my canning gear but I don’t think so.