AquaDementium
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- Joined
- Nov 7, 2012
- Messages
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Hello All,
Been a long time since i've posted here, but I have a little project I'm working on and curious if anyone else has devised a scheme similar to mine.
The backstory to all of this is that I wanted to find a way as an 'open system' homebrewer to limit oxygen ingress during packaging. I keep finding that my hop aroma sharpness keeps dropping off after a few weeks and while its not awful, it bothers the **** out of me. Because of that I've devised the following system that I'm currently trying out.
First, I'm going to rack beer from my carboy into a corny that has filter around the dip tube. Its one of those large filters that you can put hops into, but instead I've drilled out the lid and run the dip tube into it....basically acting as a giant hop filter. The beer will be racked when there is 3-4 gravity points remaining in fermentation. The idea being that the active yeast would pick up oxygen left in the keg once sealed. Dry Hops would be added at this point and allowed to sit for a week or so while the beer finished fermenting and then crashed.
Following this I'll rack under pressure to a second corny (or serving vessel) where I'll have finings and a little KMeta for additional oxygen scavenging waiting for it. I can then dial in proper serving pressure by either releasing or adding C02 as needed.
I know there are some issues with this like properly dialing in the carbonation, but I'm thinking it might be a small price to pay for hop freshness if all goes to plan. The benefits though, would be a finer natural carbonation from the yeast, and diminished oxygen ingress during the process. I suppose i might also have beer ready to drink faster since I'm retaining that CO2 and not adding exogenous gas. It might not be clear right away, but i don't care.
Anyone else done something similar to this? Its basically cask conditioning a beer and then racking it off of its flocc. I'll have to follow up after the current beer is pouring and let you know how it turns out.
Thanks!
Been a long time since i've posted here, but I have a little project I'm working on and curious if anyone else has devised a scheme similar to mine.
The backstory to all of this is that I wanted to find a way as an 'open system' homebrewer to limit oxygen ingress during packaging. I keep finding that my hop aroma sharpness keeps dropping off after a few weeks and while its not awful, it bothers the **** out of me. Because of that I've devised the following system that I'm currently trying out.
First, I'm going to rack beer from my carboy into a corny that has filter around the dip tube. Its one of those large filters that you can put hops into, but instead I've drilled out the lid and run the dip tube into it....basically acting as a giant hop filter. The beer will be racked when there is 3-4 gravity points remaining in fermentation. The idea being that the active yeast would pick up oxygen left in the keg once sealed. Dry Hops would be added at this point and allowed to sit for a week or so while the beer finished fermenting and then crashed.
Following this I'll rack under pressure to a second corny (or serving vessel) where I'll have finings and a little KMeta for additional oxygen scavenging waiting for it. I can then dial in proper serving pressure by either releasing or adding C02 as needed.
I know there are some issues with this like properly dialing in the carbonation, but I'm thinking it might be a small price to pay for hop freshness if all goes to plan. The benefits though, would be a finer natural carbonation from the yeast, and diminished oxygen ingress during the process. I suppose i might also have beer ready to drink faster since I'm retaining that CO2 and not adding exogenous gas. It might not be clear right away, but i don't care.
Anyone else done something similar to this? Its basically cask conditioning a beer and then racking it off of its flocc. I'll have to follow up after the current beer is pouring and let you know how it turns out.
Thanks!
