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Dry Hopping at low temperatures

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  • Dry Hopping at low temperatures

    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

  • #2
    reschedule your canning run.

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