dry hopping

Discussion in 'General Brewing Discussions' started by LlewellynBrewHaus, Mar 25, 2016.

  1. LlewellynBrewHaus

    LlewellynBrewHaus Active Member

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    Alright good people,
    My current preferred method for dry hopping has been pitching the hops into the secondary (no bag), holding temp around 68 degrees for extraction, and rousing it twice a day. After that cold crashing for 48 hrs and bottling.
    since I have a draft system now.... what about dry hopping in the keg to free up equip??
    likes/dislikes....how you personally do it
    Looking for some good input from my fellow zymurgists.
    Prost!
     
  2. Ozarks Mountain Brew

    Staff Member

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    Ive dry hopped in kegs for years, but I use a lose bag, you can do it worm or cold, the nice thing is you can dry hop warm then put it in the keezer pull the bag out and use gelatin and let it chill will carbing.

    theres also times where i need extra hop flavor and double the bag and add it to a cold keg, that prevents the hops from leaking into your glass
     

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