I wonder how the NEIPA brewers are dry hopping their active fermentation? Waiting until the yeast metabolism slows down (day 3-5), or something else to keep from having overflows?
I dry hop active fermentation (day 2) with 2 lbs / BBL charge in a 5gallon carboy. I understand there must be a substantial difference when using a large vessel (such as 7BBL FV) due to yeast pitch, off-gas volume and other factors. Has anyone figured out a solid way to dry hop active fermentation on large scale, to ensure that we get that tasty yeast/hop oil bio-transformation that makes NEIPAs so wonderful?
I dry hop active fermentation (day 2) with 2 lbs / BBL charge in a 5gallon carboy. I understand there must be a substantial difference when using a large vessel (such as 7BBL FV) due to yeast pitch, off-gas volume and other factors. Has anyone figured out a solid way to dry hop active fermentation on large scale, to ensure that we get that tasty yeast/hop oil bio-transformation that makes NEIPAs so wonderful?
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