Evan Kingsbury
Active Member
- Joined
- May 27, 2018
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Hi all- I brewed a New England style IPA today. I'm trying out a new pressure fermenter for the first time. I'm going to double-dry hop the beer and wanted to avoid introducing oxygen so I used magnets to hold my dry hop additions in hop bags above the level of the fermenting wort. I've attached a photo so you can see what I'm talking about. (I also wanted to avoid the "hop volcano" that I've heard can happen when dry hopping beers under pressure.)
This fermenter has a very narrow mouth so getting these hops bags stuck into place was a real pain in the butt. While handling it, one of the two hop bags dipped down a hit the wort for ~1 second. I believe that only one edge of the bag touched the wort, and it was very quick.
So my question is: should I go on with fermentation as if it didn't happen? Or fish that bag out and throw away 4.5oz of hops? My thought process is that since some of the hops did come in contact with beer that they may get moldy over the next week before I drop them into the beer. If that happens, I won't have any way of knowing. At least not until I start drinking the beer.
If it matters, my fermentation temp is going to be ~63F for the first 24 to 36 hours. (I'm using US-04 English ale yeast.) I'm starting without pressure and letting it build naturally with my spunding value set at 8 psi. I plan to drop my first dry hop addition when I'm about 5 points from my FG. Probably 24 or 48 hours after fermentation stops, I'll chill to about 55F and drop my second dry hop addition. 2 days later, I'll do a closed transfer to my keg.
This fermenter has a very narrow mouth so getting these hops bags stuck into place was a real pain in the butt. While handling it, one of the two hop bags dipped down a hit the wort for ~1 second. I believe that only one edge of the bag touched the wort, and it was very quick.
So my question is: should I go on with fermentation as if it didn't happen? Or fish that bag out and throw away 4.5oz of hops? My thought process is that since some of the hops did come in contact with beer that they may get moldy over the next week before I drop them into the beer. If that happens, I won't have any way of knowing. At least not until I start drinking the beer.
If it matters, my fermentation temp is going to be ~63F for the first 24 to 36 hours. (I'm using US-04 English ale yeast.) I'm starting without pressure and letting it build naturally with my spunding value set at 8 psi. I plan to drop my first dry hop addition when I'm about 5 points from my FG. Probably 24 or 48 hours after fermentation stops, I'll chill to about 55F and drop my second dry hop addition. 2 days later, I'll do a closed transfer to my keg.