jmstroup21
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- Jan 11, 2017
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I am currently working on a process that ferments in a temp controlled freezer. I am employing a single stage fermentation. I am dry hopping (in a hop bag) at terminal gravity (3 days at constant and predicted gravity via Tilt) and plan to remove the hop bag and cold crash for 2 days at 36F, then gravity transfer to the Keg. Questions:
1. is the opening of the primary to insert the hops a problem
2. is the removal of the hops prior to cold crash a problem
3. how long if at all should kegs be conditioned before carbonation via CO2
4. if conditioned should they be conditioned at what temp (recall they are being filled at 36 degrees)
I'm planning on moving to a pressure transfer equipment set up shortly but the dry hop steps still seem relevant there too - like how, when and where.
1. is the opening of the primary to insert the hops a problem
2. is the removal of the hops prior to cold crash a problem
3. how long if at all should kegs be conditioned before carbonation via CO2
4. if conditioned should they be conditioned at what temp (recall they are being filled at 36 degrees)
I'm planning on moving to a pressure transfer equipment set up shortly but the dry hop steps still seem relevant there too - like how, when and where.