Hi. I’m describing my practices below and would like to hear from members where I can improve, particular minimizing O2 exposure and optimizing dryhopping. I’m not looking necessarily for comments on better equipment, but in practices.
Recipes are normally Neipa’s ( around 6.5% ABV) that I brew with BIAB, using a total of 6-9 ounces of dry hopping ( 5 gallons).
I’m using a SS brew tech bucket fermenter with dome lid and the pressurized transfer kit (TC fitting), which allows me to transfer under 1-2 psi the beer into keg.
After pitching yeast, I add my first dry hop batch (loose pellets) after 2 days during first part of active fermentation by opening the TC fitting and dropping in the hops. I assume that the active fermentation mininimizes O2 exposure during the short period of opening the TC fitting. Can I improve here on my practices?
I then wait 5-7 days, checking gravity with my TILT until gravity more or less stabilizes. I then move to pressurized transfer into my keg.
I fill the keg up to the rim with starsan solution which I push out with CO2. I then connect my pressurized transfer kit that is connected to the dome lid onto CO2. Connect racking arm of my brew bucket to in-post of keg. I release pressure from keg and put 1-2 psi on fermenter, while opening racking arm. Should I cold crash before doing the transfer?
When all beer is transferred , I’m adding my second batch of dry hops in a hop bag, by opening the keg lid, while having CO2 flow from the gas post over the top of my beer, trying to minimize O2 exposure. I purged with CO2 after closing lid, releasing CO2 enough to seal lid. I let the hops sit for around 5 days at around 65 degrees temperature. Should I do this at colder temperature?
I then open lid, while letting the CO2 flow over the top of beer, pulling out the hop back, close keg, purge and put keg under pressure in fridge to carbonate.
Any comments highly appreciated!
Recipes are normally Neipa’s ( around 6.5% ABV) that I brew with BIAB, using a total of 6-9 ounces of dry hopping ( 5 gallons).
I’m using a SS brew tech bucket fermenter with dome lid and the pressurized transfer kit (TC fitting), which allows me to transfer under 1-2 psi the beer into keg.
After pitching yeast, I add my first dry hop batch (loose pellets) after 2 days during first part of active fermentation by opening the TC fitting and dropping in the hops. I assume that the active fermentation mininimizes O2 exposure during the short period of opening the TC fitting. Can I improve here on my practices?
I then wait 5-7 days, checking gravity with my TILT until gravity more or less stabilizes. I then move to pressurized transfer into my keg.
I fill the keg up to the rim with starsan solution which I push out with CO2. I then connect my pressurized transfer kit that is connected to the dome lid onto CO2. Connect racking arm of my brew bucket to in-post of keg. I release pressure from keg and put 1-2 psi on fermenter, while opening racking arm. Should I cold crash before doing the transfer?
When all beer is transferred , I’m adding my second batch of dry hops in a hop bag, by opening the keg lid, while having CO2 flow from the gas post over the top of my beer, trying to minimize O2 exposure. I purged with CO2 after closing lid, releasing CO2 enough to seal lid. I let the hops sit for around 5 days at around 65 degrees temperature. Should I do this at colder temperature?
I then open lid, while letting the CO2 flow over the top of beer, pulling out the hop back, close keg, purge and put keg under pressure in fridge to carbonate.
Any comments highly appreciated!