How do I reduce sediment when dry hopping

Discussion in 'General Brewing Discussions' started by yakes, Oct 6, 2017.

  1. yakes

    yakes New Member

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    Hi there,

    I am fairly new to this home brewing thing so forgive me if this is a newby question...

    I am working on a recipe that requires some heavy dry hopping and my first batch quite a bit of sediment (hop bits) made it into bottling. Is there a good method for reducing this? Should I do a second racking after the 2 weeks of dry hopping is done? is there maybe some hardware or software (ingredients) i can use to cause the hops to settle out better?

    Thanks for any help you can offer!
     
  2. BoomerBrian

    BoomerBrian Active Member

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  3. jeffpn

    jeffpn Well-Known Member

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    Do you use a bottling bucket? Or are you bottling from the fermenter?
     
  4. yakes

    yakes New Member

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    I have transferring from the carboy to a bottling bucket before bottling. (I racked to a carboy after 1 week, and dry hop for 2 weeks in the carboy)
     
  5. Ozarks Mountain Brew

    Staff Member

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    the only way is to use cold crashing and other fining's and pull the beer off the hops , you loose beer doing this but thats my process, I lose a gallon in a five gallon batch
     
  6. yakes

    yakes New Member

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    Thanks, i am going to try the cold crash to see if that clarifies the beer a bit more.
     
  7. yakes

    yakes New Member

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  8. Diego Mattos

    Diego Mattos New Member

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  9. BoomerBrian

    BoomerBrian Active Member

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    It would not fit through the mouth of a glass carboy.
     
  10. Trialben

    Trialben Well-Known Member

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    I've been trying a fine mesh cloth on the end of my transfer hose similar like the BIAB cloth to catch any cheeky hop particles that just won't stay put. It seems pretty effective it's fairly sanitary too I tie it on the end of my transfer hose prior to boiling and acid soak. Good luck you'll find whAt works for you.
     
  11. Gledison

    Gledison Active Member

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    I was using a hopbag but in my brews i didnt get enough "Juice" out of the hops. If you use it, be sure that the hops are very loose inside (they swell quite a lot).
    PS: i have no experience with Long dry hopping, but it seems that is a common practice to dont let more than 5 days. It seems that develop some grassy taste.
     
  12. Trialben

    Trialben Well-Known Member

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    My latest ale was dry hopped in a bag and personally dont think i got as much flavour/aroma as setting them loose in the brew. So will set them free in future:).
     
  13. Nosybear

    Nosybear Well-Known Member

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    Bag. Use the fancy stainless steel mesh dry hopper. Use whole hops - seriously, they're much easier to screen out. Then the final method: RDWHAHB. Some haziness in dry hopped beers is perfectly acceptable.
     
  14. OkanaganMike

    OkanaganMike Active Member

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    I dry hop with pellets (for 5 days typically) directly into the primary glass carboy fermenter. I take a couple of kegs out of the kegerator and cold crash 24hrs as cold as the fridge will go. I find it drops most of the hop matter out very well. After I remove it from the fridge and ready to keg( or bottle), I leave it to settle on the bench for a few minutes before siphoning off.
    I find this method is less of a pain then whole hop clean up or using the hop bag but everyone is different
     
  15. OkanaganMike

    OkanaganMike Active Member

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  16. BoomerBrian

    BoomerBrian Active Member

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    I ferment in a corny keg so I just pop it open and drop in the canister. After I am done dry hopping I then transfer to the serving keg using co2 and cold crash.
     
  17. OkanaganMike

    OkanaganMike Active Member

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    Isn't that kinda backwards? Wouldn't you be better to cold crash the fermentation keg and then transfer to your serving keg to leave the yeast, hop and trub particles behind?

    Sorry - didn't mean to high jack the thread.
     
  18. BoomerBrian

    BoomerBrian Active Member

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    Oops...Typo. I cold crash in the fermentation keg before transferring.
     
    OkanaganMike likes this.

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