I dry hopped my latest batch of Zombie Dust Clone in the keg using one of Arbor Fabs 300 micron keg hopping filters. After 24 hours the flavor was absolutely amazing, very similar to a Sculpin IPA. Then another day later, that amazing flavor almost completely dissipated. I would love to find a way to get that hop flavor to last for my entire 5 gallon keg or much longer then just a couple days.
My recipe was the very popular Zombie dust clone, 10 gallon batch with 3 lbs of rye. 4 weeks primary, then straight to keg where I chilled and force carbed then keg hopped and served. The keg hop was 2oz of citra pellets.
I allowed the filter to drop to the bottom of the keg, so maybe I should suspend it? Or should I gently rock the keg to distribute the hops? Should I add more dry hops or dry hop in the fermenter as well as the keg? Or is water profile to blame, I don't do any water treatments except some ph5.2? Could I achieve better results keg hopping before chilling and carbing?
My recipe was the very popular Zombie dust clone, 10 gallon batch with 3 lbs of rye. 4 weeks primary, then straight to keg where I chilled and force carbed then keg hopped and served. The keg hop was 2oz of citra pellets.
I allowed the filter to drop to the bottom of the keg, so maybe I should suspend it? Or should I gently rock the keg to distribute the hops? Should I add more dry hops or dry hop in the fermenter as well as the keg? Or is water profile to blame, I don't do any water treatments except some ph5.2? Could I achieve better results keg hopping before chilling and carbing?