Ok, so the post about Cryo Hops and a response from someone that they dry hop in the keg got me thinking. Everything I have done so far, with exception of my brothers wheat beer, I have had some sort of dry hop addition. I am thinking of trying a closed transfer on my next keg batch to see if I can reduce the Oxygen issue, and was thinking, if adding my dry hops right to the keg that would probably save me some trouble and keep the leftover crap in he bucket to a minimum.
Then, and I know this is probably a different subject, I came across fermenting in the keg as well. Is that an advantage too? Do you take your cooled wort and just add it into the keg, add yeast and seal with an airlock on one of the posts? If so, then I can really control my fermenter temp as I can put the keg in my kegerator and just put a temp controller on it. This is all very interesting, so any input would be awesome.
My next two batches are going to be 2.5 gallons and will be bottled just to try something different and see if my kegging process is the problem
Thanks in advance.
Dino.