Reducing oxygen from dry hopping- add hops early or suspend above beer?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

DuncB

Well-Known Member
Joined
Jun 5, 2019
Messages
2,394
Reaction score
1,382
Location
Paremata New Zealand
@scrap iron
Good to know thanks, I'm going to use my sous vide with hard drive magnet on the outside. The picture above was from my first go and was just using some magnets I had at home. It was tenuous the hold on the hop bag but the hard drive magnet on the outside with those magnets vac sealed for the inside was good.
I did stitch a little pocket inside the bag to hold the magnet in position, this meant the hops went in and then I could position it so the magnet was in the middle this reduced the dangle of the bag by half with the magnet on the far side of the bag so it drooped down either side of the magnet.
 

doogie

Well-Known Member
Joined
Oct 20, 2016
Messages
285
Reaction score
222
Location
SouthEastern PA
I tried the magnet drop method with my Anvil ss fermenter, but my hops expanded so much with the humid environment that they clogged the bag I was dumping from. I have since gotten a Flex+ and doing dumps from a 1.5 TC port.
 

RyPA

Well-Known Member
Joined
Feb 10, 2017
Messages
478
Reaction score
293
Location
NJ
I'm going the commando approach for dry in hopping the batch I'm brewing this weekend. On my last batch I pulled out a condensed muslin sack of hops, there's no way good utilization is happening. I will rely on cold crash and a filter when I transfer.
 

scrap iron

Well-Known Member
Joined
Apr 16, 2021
Messages
76
Reaction score
44
Location
Kansas City area
I don't know what type hops others are using that are having troubles. I suspect pellet hops, but I only use whole leaf hops for dry hopping. And I use two smaller nylon hop bags to get less crowding and better utilization. I save pellets for Boil Kettle.
 

Unicorn_Platypus

Urine I Pee... Eh?
Joined
Oct 13, 2012
Messages
430
Reaction score
140
Location
NYC
This is my method & I use a fermzilla


I ferment without any pressure initially, and purge a liquid filled (saniclean) receiving keg (cut gas diptubes so I can release all sanitizer) with the co2 from fermentation. I wait until after a few hours of active fermentation before I hook up the receiving keg to ensure air has been purged from the fermzilla prior to the keg purge.

I then dry hop some time shortly after after high krausen, but with at least 25% attenuation yet to be achieved. Basically as soon as fermentation starts to slow a bit.

I hook up my tank at 2 psi (this ensures positive pressure when I open the gas post for dry hop) to the liquid post (remember to always purge all gas lines line of air prior to connecting to any gas posts during all points of the process) . Then I unscrew the gas post & quickly add 5g of ascorbic acid along with the dry hops (via a homemade funnel built from a pet bottle). Then I screw the gas post back on & hit the lid with 25 psi, purge once and hit the lid again with 25 psi. Spunding valve is then set to 25 psi for remaining fermentation. After dry hop I also remove temperature control to encourage the yeast to free rise and quickly complete fermentation while scavenging oxygen. If my gravity reading is too low at dry hop time and I may have missed the window, then I add 10g of dextrose along with the ascorbic acid.

After adding the dry hops I wait a few hours to allow oxygen to be scavenged, then I shake the **** out of the fermenter to kick the hops back into suspension. I do this a few morn times over the next 12 hours then I allow the yeast to settle out. After 24 hours total I do a closed transfer to the keg & set spunding valve on keg at 30 psi to allow fermentation to finish in the keg. My floating dip tube in the fermzilla is a flotit with dfi screen to ensure hops aren't sucked up at transfer. My receiving keg has a clear beer draught system dip tube without a screen to ensure no clogging during transfer.

The final serving vessel has now had just about all oxygen scavenged prior to the eventual cold crash after target gravity is reached. It is also free of particlate hop matter & mostly carbonated with pure fermentation sourced CO2 as opposed to bottled CO2 (which is only 99.95% pure)

I prefer free balling the hops vs adding a baggy

I also use epdm rubber o rings on my kegs which are much less O2 permeable than silicon.

I also only hook up gas & liquid lines for serving. When not serving they are disconnected. All of my lines are eva barrier that are very resistant to O2 permeation

If tje keg is undercabonated I may leave the gas attached for a few days at desired psi level to allow carbonation to finish & then disconnect gas once achieved
 
Last edited:

brick_haus

Well-Known Member
Joined
Nov 11, 2012
Messages
1,055
Reaction score
298
Wow, I haven't been on this site for a few years “listening” to you peeps. The concern over oxidation has definitely increased.
I’ve always been really careful to avoid oxidation, but not to the extent described herein.
 

DuncB

Well-Known Member
Joined
Jun 5, 2019
Messages
2,394
Reaction score
1,382
Location
Paremata New Zealand
Wow, I haven't been on this site for a few years “listening” to you peeps. The concern over oxidation has definitely increased.
I’ve always been really careful to avoid oxidation, but not to the extent described herein.
Don't stumble onto the Low Dissolved oxygen thread, you might never brew again for fear of oxygen.
Oxygen more of a problem for some beer styles than others.
 

brick_haus

Well-Known Member
Joined
Nov 11, 2012
Messages
1,055
Reaction score
298
I brew many styles, but most of my competition success has been with SUPER HOPPY IIPA. As mentioned, very careful, but not to the extent mentioned in this thread.
5D19C876-7684-429F-A0CE-42FD09BA2247.jpeg
 

bwible

I drink, and I know things
HBT Supporter
Joined
Oct 31, 2017
Messages
2,011
Reaction score
3,673
Location
Oxford, PA
Wow, I haven't been on this site for a few years “listening” to you peeps. The concern over oxidation has definitely increased.
I’ve always been really careful to avoid oxidation, but not to the extent described herein.
Not to go off down the low oxygen rabbit hole, but yeah there are many opinions.

Some disagree but it really seems to me like all the obsession with minimizing oxygen coincides just about exactly with the rise of NEIPA. And that is one of the styles most affected by O2.

I’ve been brewing 25 years and oxygen was discussed in years gone by and associated with cardboard and stale flavors. But we were all brewing with plastic buckets and carboys, nobody was co2 purging every container, and nobody was building specialized oxygen free transfer systems til just a couple years ago. Yet amazingly, we made decent beer that we enjoyed.
 
Joined
Oct 6, 2017
Messages
3,981
Reaction score
2,963
Location
_

tracer bullet

Supporting Member
HBT Supporter
Joined
Aug 10, 2020
Messages
1,320
Reaction score
1,129
Location
Minnesota
Yet amazingly, we made decent beer that we enjoyed.

Yeah, but - I'm 100% positive my doing things like purging kegs has helped tremendously and my younger self would have been really glad to know about some of my older self's current practices. I enjoyed my beer then but I am positive it's better today.
 

RyPA

Well-Known Member
Joined
Feb 10, 2017
Messages
478
Reaction score
293
Location
NJ
I almost gave up on brewing until I began doing O2-free practices. My IPA's always ended up getting darker and tasting like crap and I was ready to give up. It's amazing how a few extra steps in your brew day/fermentation/transfer can make the beer that much better.
 
Top