Many have reported good results from this method. I applaud your commitment to optimizing quality.10 or so seconds of contact with oxygen would negatively affect the beer even if I purge
Many have reported good results from this method. I applaud your commitment to optimizing quality.10 or so seconds of contact with oxygen would negatively affect the beer even if I purge
It takes time for beer to absorb a significant amount of O2 from the headspace, so the shorter the exposure the better. You want to get the purges done as fast as you can, consistent with getting a complete pressurize and vent with each cycle. If you can't drop from a purged chamber, your proposed method is the second best option.That's a good technique. I'm planning on at least a tablespoon of spice. I'd also like to dry hop my IPAs with ground up hops (you know what I'm talking about ), so I won't be able to continuously purge while adding those either.
I did think of a tincture, but I also wanted the ability to add powdered ingredients, so I was looking for a different overall solution. It also crossed my mind that non-IPAs could likely survive some oxygen, but I want my beer as high quality as possible and I'm willing to use some extra CO2 to get it.
Well, if it works, it works. This might be too nitpicky, but do you think that the 10 or so seconds of contact with oxygen would negatively affect the beer even if I purge the hell out of it after sealing?
Thanks guys!
Sounds good to me. Thanks!It takes time for beer to absorb a significant amount of O2 from the headspace, so the shorter the exposure the better. You want to get the purges done as fast as you can, consistent with getting a complete pressurize and vent with each cycle. If you can't drop from a purged chamber, your proposed method is the second best option.
Brew on
I don't think so, my beers always stay un-oxidized for their lifetime (1-1.5 months) in the keg, and these are primarily NEIPA's which are prone to oxidation.Well, if it works, it works. This might be too nitpicky, but do you think that the 10 or so seconds of contact with oxygen would negatively affect the beer even if I purge the hell out of it after sealing?
See posts 9, 18, 26. At least one member here says he gets excellent results, and I don't think he worries about keeping the hops dry. Also see #35 - a commercial brewery may also be using this approach. I don't dry hop very often, but I'll be using this method the next time I do.Regarding using fermentation CO2 to purge a dry hopper, should we not be concerned about the hops sitting in a relatively high O2 partial pressure environment until it's scrubbed? Do hops degrade less in the presence of O2 when they are physically dry?
I was thinking of trying this as well. If it is under pressure then I don't have to be quite as concerned about temp either, right?Can't really answer that question without knowing what equipment is available.
What I plan to try, for my next big dry hop load, is to place the hops in a sanitized keg, purge the keg with fermentation CO2, and then closed transfer the beer to the keg with the dry hops. Can decant to another purged keg if limiting hop contact time is desired.
Another method is to drop the dry hops in from a purged chamber, but that requires special equipment.
Brew on
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