CyberFox
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- Mar 29, 2022
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I can't seem to get any aroma from dry hopping and it's driving me nuts! Even with a 6 oz dry hop, I get barely any aroma. I think I do a pretty good job of mitigating oxygen (ferment in a keg, purge 16x with 30 psi immediately after dry hop, dry hop under pressure, cold crash under pressure, fully closed transfer to fully purged serving keg, purge lines with CO2, etc.), so I'm not sure what the problem is. I'll break down the schedule of my last beer:
5 gallon batch - 30 minute boil
0.5 oz of Warrior at 30 minutes
6 oz of Cascade at flameout
Ferment at 62 degrees with 34/70 yeast
Day 7: Increase temp to 68 degrees.
Day 14: Dry hop under pressure with 6 oz of Cascade at 68 degrees for 4 days
Day 18: Cold crash under pressure for 3 days
Day 21: Fully closed transfer into fully purged (with fermentation CO2) serving keg, then carbonate
Day 28: Drink
I didn't soft crash to 60 or below because it was a lager yeast (resilient to cold) and I wasn't even sure if dropping the yeast before dry hopping was real important since some breweries don't do it (Firestone). I did a 3 week primary thinking that the yeast could finish and drop naturally before dry hopping (not sure if they ever did). I've heard that 34/70 could be powdery, but I've never heard of anyone soft crashing it or having any trouble with dry hop aroma while using it. For my next beer, I was thinking of cold crashing for a couple days before dry hopping to drop the yeast (might even use US-05), then dry hop for 2 days at cold crash temp. Not sure if that would help or not.
Here's a few questions:
1. How big of a difference does dry hopping without the presence of yeast make?
2. Can you figure out what may be wrong with my process that leads to no aroma?
3. What is your overall advice on getting the best dry hop aroma?
Thanks in advance!
Edit: I forgot to mention that I use distilled water and build it up to 50 ppm each for calcium, chloride, and sulfate. I also target 5.4 mash pH at room temperature. I'm seriously confused about what I'm doing wrong. I want big in-your-face aroma, but it's not happening.
5 gallon batch - 30 minute boil
0.5 oz of Warrior at 30 minutes
6 oz of Cascade at flameout
Ferment at 62 degrees with 34/70 yeast
Day 7: Increase temp to 68 degrees.
Day 14: Dry hop under pressure with 6 oz of Cascade at 68 degrees for 4 days
Day 18: Cold crash under pressure for 3 days
Day 21: Fully closed transfer into fully purged (with fermentation CO2) serving keg, then carbonate
Day 28: Drink
I didn't soft crash to 60 or below because it was a lager yeast (resilient to cold) and I wasn't even sure if dropping the yeast before dry hopping was real important since some breweries don't do it (Firestone). I did a 3 week primary thinking that the yeast could finish and drop naturally before dry hopping (not sure if they ever did). I've heard that 34/70 could be powdery, but I've never heard of anyone soft crashing it or having any trouble with dry hop aroma while using it. For my next beer, I was thinking of cold crashing for a couple days before dry hopping to drop the yeast (might even use US-05), then dry hop for 2 days at cold crash temp. Not sure if that would help or not.
Here's a few questions:
1. How big of a difference does dry hopping without the presence of yeast make?
2. Can you figure out what may be wrong with my process that leads to no aroma?
3. What is your overall advice on getting the best dry hop aroma?
Thanks in advance!
Edit: I forgot to mention that I use distilled water and build it up to 50 ppm each for calcium, chloride, and sulfate. I also target 5.4 mash pH at room temperature. I'm seriously confused about what I'm doing wrong. I want big in-your-face aroma, but it's not happening.
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