Perfect! This is one goal of brewing.The big win for me is I managed to get more experience under my belt and continue to tweak my techniques.
Perfect! This is one goal of brewing.The big win for me is I managed to get more experience under my belt and continue to tweak my techniques.
I love the way you guys hijacked this thread! I will continue the hijackingThey can’t find me in here.
I copied this from another post @Megary made in this thread which I believe answers your question:I love the way you guys hijacked this thread! I will continue the hijacking
When you dry hop in the keg for those 2 days with pressure - do you also have the keg in the fridge or at room temp?
Cheers!
Anthony
I copied this from another post @Megary made in this thread which I believe answers your question:
I put the hops in the stainless screen. Put the screen in the keg. Filled the keg with the beer. Put the lid on and set the regulator to 10-12 pounds. 2 days later, I turned off the regulator, released the pressure, opened the lid, took out the screen, put the lid back on and continued carbing as usual. 3 days later, I was good to go.
I have never dry hopped in the keg, but if you do you will definitely need something to contain the hops, but big enough to allow for the expansion from becoming saturated. I once got some hop debris transferred into the keg, man that was rough, the liquid post kept plugging up...Is the “chuck ‘em in loose” camp just wanting to avoid the bother with the sock/spider?
Just one more thing to clean (in the case of the spider)?
If I’m going to dry hop in the keg then I assume that I need to use some kind of trap, otherwise the pulled beer is really sludgy...?
By the way, here’s tonight’s dinner - Käsekrainer:
View attachment 15001
The chuck em in loose can be far more bother if any of the hops block a beer disconnect or any of your bottling equipment. For me it's just the better efficiency in getting the materials out of the hops compared to socks/bags. And my process has changed so that the chances of a blockage in filling or dispensing are pretty small.Is the “chuck ‘em in loose” camp just wanting to avoid the bother with the sock/spider?
Just one more thing to clean (in the case of the spider)?
If I’m going to dry hop in the keg then I assume that I need to use some kind of trap, otherwise the pulled beer is really sludgy...?
By the way, here’s tonight’s dinner - Käsekrainer:
View attachment 15001
It's just me being an old process geek: Any step i don't do can't go wrong.Is the “chuck ‘em in loose” camp just wanting to avoid the bother with the sock/spider?
Just one more thing to clean (in the case of the spider)?
If I’m going to dry hop in the keg then I assume that I need to use some kind of trap, otherwise the pulled beer is really sludgy...?
By the way, here’s tonight’s dinner - Käsekrainer:
View attachment 15001
Does your fermenter have a spigot?I've done it both ways, loose and in a bag, and had troubles with both methods.
Chucking them in had me reverse flushing the transfer line to get the hops unclogged from the fitting to the keg.
The bag got stuck in the racking pipe and again prevented flow into the keg.
Damned if you, damned if you don't.