Hello folks,
I'm an AG brewer who is switching to kegging from bottling. I always end up with bitter/astringent hop trub in my hoppy beers after whirlpooling/dry-hopping despite using hop bags. I have a few questions and will be grateful for any advice:
-When whirlpooling (with an immersion chiller), are you constantly stirring/whirlpooling during this hop addition (i.e., for like 30 minutes)? Or do you just whirlpool for a few seconds several times during this period? Do you pull the immersion chiller out for these whirlpoolings?
-When dry-hopping and keg-hopping, do you just drop the hops in and leave them, or are you gently stirring/agitating to get the hop goodness to diffuse out (while trying to avoid oxidation)?
-Any special tricks to keg-hopping besides using a hop bag to keep trub out of your final product?
Thanks for any advice!
DJ
I'm an AG brewer who is switching to kegging from bottling. I always end up with bitter/astringent hop trub in my hoppy beers after whirlpooling/dry-hopping despite using hop bags. I have a few questions and will be grateful for any advice:
-When whirlpooling (with an immersion chiller), are you constantly stirring/whirlpooling during this hop addition (i.e., for like 30 minutes)? Or do you just whirlpool for a few seconds several times during this period? Do you pull the immersion chiller out for these whirlpoolings?
-When dry-hopping and keg-hopping, do you just drop the hops in and leave them, or are you gently stirring/agitating to get the hop goodness to diffuse out (while trying to avoid oxidation)?
-Any special tricks to keg-hopping besides using a hop bag to keep trub out of your final product?
Thanks for any advice!
DJ