HaHa. I think I screwed up big.I was sure I had read of some people dry hopping directly into the keg.A couple of weeks ago I kegged a Fat Tire clone
and thought I would give this idea a try and tossed 15g of Cascade in on top.Yesterday I tried a glass and it tasted real good,just young.However it looked like the water in my friends aquarium.Will this ever clear?
Post #2 made 15 years ago
I always put hops into muslin bags when dry hopping to avoid "floaties".
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Post #5 made 15 years ago
Is the heating to 72°C just to kill any bugs?sigurdur wrote:Well, prepare the gelatine in water (let it bloom), heat it up to approx 72°C and pour it in the keg (while it's still hot).
Just remember to purge the keg of any excess pressure before opening the lid.
If you are using boiled water that has been cooled do you still need to heat the gelatin after letting it bloom?
(I have just been letting it bloom, giving it a stir then pouring into fermenter)
Last edited by deebo on 26 Jun 2011, 10:25, edited 5 times in total.
Post #6 made 15 years ago
I usually try and keep it at ~75 C for 10 to 15 minutes, this pasteurizes the geletin and kills off nasties.
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Post #7 made 15 years ago
Ah I didnt think about nasties in the gelatin. How do you normally heat up the gelatin to 72-75°C ? Microwave for a few seconds then check temp?
Post #8 made 15 years ago
I've not tried gelatin for clearing beer yet.
question, wouldn't the dry hops clear anyway after the first few pints drawn from the keg?
question, wouldn't the dry hops clear anyway after the first few pints drawn from the keg?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #9 made 15 years ago
I'd definitely be using a bag for this.
BTW, is there any advantage of dry hopping in the keg instead of in the fermenter just after active fermentation?
BTW, is there any advantage of dry hopping in the keg instead of in the fermenter just after active fermentation?
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Post #11 made 15 years ago
I don't dry hop in the keg. It works if you drink it quick enough and it doesn't clog the out valve but if you leave it with whole hops floating in there they will (Decay?) or whatever and go way beyond grassy into muck! If you really love a fresh hop smell then buy a whole house filter and make one of these. They have different names (Randall) but the idea is the same fresh hop aroma with the convenience of not having them decay in the keg and being able to replace with different types of hops!
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Last edited by BobBrews on 27 Jun 2011, 19:54, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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