I have had the MRB White IPA going for two weeks in my 3 gal better bottle. Using the Danstar Belle Saison yeast it has dropped down to 1.008. I want to transfer to the keg ASAP because of the massive head-space in the better bottle, but also want to dry hop it as well with .50 oz of Citra or something. Is it bad to dry hop with the keg sealed up and have a lot of residual co2? I could use a keg lid that I have for a secondary, but I'm concerned about oxidation because of the head-space. I do plan on cold crashing for a day or two as well.
Main question- co2 (mainly residual) while dry hopping in the keg bad?
dry hopping in the keg question?
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Re: dry hopping in the keg question?
I've never heard of anybody having issues associated with dry hopping in the keg. Take that for what it's worth because I don't do it.
Re: dry hopping in the keg question?
actually, your biggest problem will be chewing all the hops when you pull from the keg. Unless you put in a In-Line filter.
I built one of those some time back, and I think I posted the pictures on MB. Use a standard cartrige water filter commonly used for under sink. use the .05 micron filters. Just run some sanitizer in there first ( you can open it up, pour in sanitizer, wait, drain, ) start your operation.
I built one of those some time back, and I think I posted the pictures on MB. Use a standard cartrige water filter commonly used for under sink. use the .05 micron filters. Just run some sanitizer in there first ( you can open it up, pour in sanitizer, wait, drain, ) start your operation.
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Welcome to the BeerBorg Information Center. You will be assimilated. Resistance is Quite Futile: WE have BEER.Re: dry hopping in the keg question?
I have a filter for the liquid out post.Yankeedag wrote:actually, your biggest problem will be chewing all the hops when you pull from the keg. Unless you put in a In-Line filter.
I built one of those some time back, and I think I posted the pictures on MB. Use a standard cartrige water filter commonly used for under sink. use the .05 micron filters. Just run some sanitizer in there first ( you can open it up, pour in sanitizer, wait, drain, ) start your operation.
Re: dry hopping in the keg question?
I've posted before of what I did twice and copied Inkleg's good advice. After my keg was carbed, I sanitized a hop sack, put in 2-3 sanitized glass marbles, used plain dental floss and tied it around the bag top and dropped it in the keg about 5 " or so from the bottom. The floss is not thick enough to bother the keg seal and cause leaks.
After 3-5 days I noticed a huge difference. When I got down to the end of the keg, I did have a slight bit of hop junk but man, the aroma was great.
After 3-5 days I noticed a huge difference. When I got down to the end of the keg, I did have a slight bit of hop junk but man, the aroma was great.
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Re: dry hopping in the keg question?
Copied this from my thread on that other forum.
I know alot of people are curious about this.
How well it might work, how to do it, any off flavors....blah...blah....blah.
Been doing some reading on this and I'll be your Huckleberry.
This can be the discussion/follow up thread.
I will be kegging the House IPA today which is single hopped with Centennial start to finish. Going to dry hop with 2 oz in the keg.
The plan is to sanatize a hop sack, weigh it down, add hops, secure with dental floss to handle, toss in keg, rack beer, seal up, put in keezer, put on gas and come back Sunday after the wedding and try some.
I know it won't be fully carbed, but I'm going to have to try it. :silly:
I'll update this as time goes and let ya'll know how well it's working, any difference from dry hopping in the fermenter, any grassy notes and so on.
The last keg of Bels IPA lasted 3 months, was dry hopped in the fermenter and has lost the citrus nose.
Let the discussion/experiment begin.
It's in the keg. Here is the sack, weight and hops. Used a sanitized shot glass for the weight.
Edit 5/6/13
Holy CITRUS NOSE Batman.
Poured a few ounces in a glass yesterday. Cloudy and slightly carbed, but the floral/citrus smell is out of this world. Take aroma of Stone Enjoy By and ramp it up a few notches.
Ya'll know what a hop head I am and this is pushing it for me.
Let my wife sample it knowing what was going to happen
, she could not get to the kitchen fast enough for some water, spitting and cussing me the whole way. Yes it's that good.
5/18/13
It is carbing nicely after 16 days. I set and forget for about 2.5 volumes on all my kegged beers.
The citrus nose has toned down since the first taste, but is still very nice and what one looks for in a really good IPA. No off flavors, just a good drinking, good smelling IPA with more nose than any fermented dry hopped beer I've made.
I'll try to update this about every 2 weeks. If I forget PM me or bump this thread.
6/8/13, kegged this back on 5/2/13.
Had a friend over tonight who likes IPAs. Handed him a glass of this and told him nothing of my experiment. His words after the first sips were "This is amazing". I would have to agree.
This is the 3rd time I've brewed this and this is the best by far. You can smell the hops as you walk across the room with the glass.
No off flavors or grassy notes noted. Just a great tasting/smelling IPA. I will not hesitate to do this again.
It's still in the keg since 5-2-13. The hop nose has diminished, but still no off flavors. The hop sack is such a fine mesh that you wonder if anything will flow through it.
I know alot of people are curious about this.
How well it might work, how to do it, any off flavors....blah...blah....blah.
Been doing some reading on this and I'll be your Huckleberry.
This can be the discussion/follow up thread.
I will be kegging the House IPA today which is single hopped with Centennial start to finish. Going to dry hop with 2 oz in the keg.
The plan is to sanatize a hop sack, weigh it down, add hops, secure with dental floss to handle, toss in keg, rack beer, seal up, put in keezer, put on gas and come back Sunday after the wedding and try some.
I know it won't be fully carbed, but I'm going to have to try it. :silly:
I'll update this as time goes and let ya'll know how well it's working, any difference from dry hopping in the fermenter, any grassy notes and so on.
The last keg of Bels IPA lasted 3 months, was dry hopped in the fermenter and has lost the citrus nose.
Let the discussion/experiment begin.
It's in the keg. Here is the sack, weight and hops. Used a sanitized shot glass for the weight.
- dry hop in keg.jpg (43.57 KiB) Viewed 497 times
Holy CITRUS NOSE Batman.
Poured a few ounces in a glass yesterday. Cloudy and slightly carbed, but the floral/citrus smell is out of this world. Take aroma of Stone Enjoy By and ramp it up a few notches.
Ya'll know what a hop head I am and this is pushing it for me.
Let my wife sample it knowing what was going to happen
, she could not get to the kitchen fast enough for some water, spitting and cussing me the whole way. Yes it's that good. 5/18/13
It is carbing nicely after 16 days. I set and forget for about 2.5 volumes on all my kegged beers.
The citrus nose has toned down since the first taste, but is still very nice and what one looks for in a really good IPA. No off flavors, just a good drinking, good smelling IPA with more nose than any fermented dry hopped beer I've made.
I'll try to update this about every 2 weeks. If I forget PM me or bump this thread.
6/8/13, kegged this back on 5/2/13.
Had a friend over tonight who likes IPAs. Handed him a glass of this and told him nothing of my experiment. His words after the first sips were "This is amazing". I would have to agree.
This is the 3rd time I've brewed this and this is the best by far. You can smell the hops as you walk across the room with the glass.
No off flavors or grassy notes noted. Just a great tasting/smelling IPA. I will not hesitate to do this again.
It's still in the keg since 5-2-13. The hop nose has diminished, but still no off flavors. The hop sack is such a fine mesh that you wonder if anything will flow through it.
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