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General Homebrew Discussion / Re: Dryhopping in bags: Am I Oxidizing?
« on: December 02, 2012, 07:39:38 PM »
Just throwing this out there...
Has anyone else been simply dry hopping in serving kegs? I add the nylon mesh bag of whole hops to a keg just before it goes into the fridge to chill and then carbonate (I use the slow carbonation method, two weeks at serving pressure and temperature). I was not that pleased with the results I got from dry hopping at room/cellar temperatures. IME, it faded too fast, so that by the time I got to the end of a batch (in bottles, or keg) it was very different than at the start. With dry hopping in the serving keg, at serving temperatures, I get the same results (giving it the two weeks to infuse the finished beer) from the first pour to the last. Zero off flavors produced too.
Has anyone else been simply dry hopping in serving kegs? I add the nylon mesh bag of whole hops to a keg just before it goes into the fridge to chill and then carbonate (I use the slow carbonation method, two weeks at serving pressure and temperature). I was not that pleased with the results I got from dry hopping at room/cellar temperatures. IME, it faded too fast, so that by the time I got to the end of a batch (in bottles, or keg) it was very different than at the start. With dry hopping in the serving keg, at serving temperatures, I get the same results (giving it the two weeks to infuse the finished beer) from the first pour to the last. Zero off flavors produced too.