I’m still newish here, mostly posted in mead. Been brewing for a few years. Anyway I’ve been doing a ton of reading on here and haven’t quite found an answer that suits my question completely. I have an idea of what to do but want to consult with more experience brewers.
I’m doing an IPA 5 gallons in a glass Carboy in a temp controlled fridge primary only. I need to dry hop soon. I am fully aware of oxygen prevention and do my best, as we all do, but my question relates to cold crashing when it’s done. I need to cold crash after 4-5 days of dry hop for them to fall out of suspension as much as possible. But I also read that cold crashing IPAs can also make other ‘stuff’ fall out that you may not want to? Gelatin/clearing I already assumed would make a lot of the goodness of IPAs fallout so I want to do a cold crash. Will this still result in a good hoppy beer? I know some of the best ways is to just let it sit and fall out, but I can’t do that if I’m dry hopping, from what I’ve read? More or less my question I couldn’t pin down reading and searching was, will cold crashing settle the dry hops without settling out some of the hazy/hoppy flavors?
Second part to the question is, I’ve been reading everyone’s ideas and thoughts of suck back during cold crashing. I plan to come up with a system for that in the future. But since I’m there now, if I use a glass carboy and a solid (no hole stopper) will it still suck air in? Or will it just build up pressure in the carboy? Which if it does build pressure I’m confident saying it will not break right?
Thanks, sorry if this has been address and I just didn’t find it.
I’m doing an IPA 5 gallons in a glass Carboy in a temp controlled fridge primary only. I need to dry hop soon. I am fully aware of oxygen prevention and do my best, as we all do, but my question relates to cold crashing when it’s done. I need to cold crash after 4-5 days of dry hop for them to fall out of suspension as much as possible. But I also read that cold crashing IPAs can also make other ‘stuff’ fall out that you may not want to? Gelatin/clearing I already assumed would make a lot of the goodness of IPAs fallout so I want to do a cold crash. Will this still result in a good hoppy beer? I know some of the best ways is to just let it sit and fall out, but I can’t do that if I’m dry hopping, from what I’ve read? More or less my question I couldn’t pin down reading and searching was, will cold crashing settle the dry hops without settling out some of the hazy/hoppy flavors?
Second part to the question is, I’ve been reading everyone’s ideas and thoughts of suck back during cold crashing. I plan to come up with a system for that in the future. But since I’m there now, if I use a glass carboy and a solid (no hole stopper) will it still suck air in? Or will it just build up pressure in the carboy? Which if it does build pressure I’m confident saying it will not break right?
Thanks, sorry if this has been address and I just didn’t find it.