Hi all. My fermenters are sluggish with changing temperature, and I'm in a tight spot. I have a canning contractor coming on Monday to can two batches of beer. Both of these beers need to be force carbed, and so need to around 2 degrees Celsius (35.6 Farenheit).
One of these beers (our IPA) hasn't been dry hopped, because one of our guys is away and no one picked up the slack - so we have four days to both dry hop and force carbonate. I don't think I can get the fermenter up to 15 (59F) or 18(64F) for even a day of dry hopping and then back down to a temperature practical for carbonation.
So my question is this - is there any kind of technique I can use to effectively dry hop at such low temperatures? I've played with the idea of drawing 100l off to dry hop in a smaller vessel and then blend with the original, but it feels inelegant and risky in terms of potential infection and oxygen exposure. Any ideas?
Cheers
One of these beers (our IPA) hasn't been dry hopped, because one of our guys is away and no one picked up the slack - so we have four days to both dry hop and force carbonate. I don't think I can get the fermenter up to 15 (59F) or 18(64F) for even a day of dry hopping and then back down to a temperature practical for carbonation.
So my question is this - is there any kind of technique I can use to effectively dry hop at such low temperatures? I've played with the idea of drawing 100l off to dry hop in a smaller vessel and then blend with the original, but it feels inelegant and risky in terms of potential infection and oxygen exposure. Any ideas?
Cheers
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