I have been brewing for 10 years and often do double batches and always keg my beers. I have chronically had this issue come up when dry hopping. I don't think it is an infection issues but please advise!
After a typical 9-14 primary fermentation I have transferred to dry hop in kegs or carboys. I like the idea that the beer is 80-90% attenuated. The gravity reading and fermentation activity suggests the beer is close to terminal gravity, although I don't always take a reading at this point I admit. Upon adding the dry hop i see an almost immediate increase in CO2 release and subsequent fermentation activity (bubbles rising to surface) which lasts 7-12 days into the dry hop. I like to limit dry hop contact so I become stressed as of what to do. I often am legging with minimal but continued activity. This has happened on many batches over the years (IPA, pale, ambers, ext..) I have even racked to secondary and waited several days with a calm surface on the beer prior to dry hopping with the same result. Oxygen in pellets aiding yeast fermentation or infection seem likely culprits. Please advise an annoyed home brewer.
Topic: Dry Hopping, Increased Fermentation (Read 1895 times)
