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Crash, Dryhop Temps/Times?

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  • Crash, Dryhop Temps/Times?

    Curious what others have found to work well in the FV for temps/times....post fermentation up to racking to BBT.

    My biggest challenges is not having everything fall to the cone or (likely) just not waiting long enough. I'm using approximately 1# pellets / 1BBL when dry hopping.

    Here's where I'm at post-ferm:
    1. Slight temp drop ~60F
    2. Dump as much yeast as possible
    3. Let temp rise back up "warm" naturally or stay at 60F (might experiment with these for better hop absorption)
    3. Dry hop 5-10 days
    4. Cold crash 35F
    5. Wait 2-3 days for everything to fall out
    6. Rack out of arm or bottom port

    Any steps you do differently than above??

    Thanks!
    Last edited by lbbrewery; 07-03-2017, 12:33 PM.

  • #2
    Currently we're running;

    1. Drop 60F
    2. Next day Harvest/Dump as much yeast as possible. In go dryhops.
    3. Spin dryhops with pump at least an hour, four or more ideally.
    3. Dry hop ~36 hours. Crash to 35.
    4. Next day fine with biofine clear.
    5. Wait 3-4 days for everything to fall out as best it will.
    6. Rack out of arm if unfiltered. Send to lenticular if filtered.
    Russell Everett
    Co-Founder / Head Brewer
    Bainbridge Island Brewing
    Bainbridge Island, WA

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    • #3
      different strains of yeast flocculate differently. Which strains are you using?

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      • #4
        Thanks... appears we're on the right path. I use isinglass for fining in cask but haven't treated the entire FV with biofine. Will give that a try.

        Originally posted by Brewberosa View Post
        different strains of yeast flocculate differently. Which strains are you using?
        Mainly WY1056 (med-low floc) and WY1968 (high floc) for our "clear" ales. I think it's mostly a timing issue and we could probably benefit from a day or two longer crash and some finings.

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        • #5
          I see crash to 35f on both posts. Chilling to 32f will make a big difference for clarification, I've seen a difference in 33f vs 32f
          - It shouldn't freeze, adjust glycol temp if it does. Idealy about 5f lower than beer temp, IE 27f
          - To avoid chill haze, condition 5f < serving temp. Minimum.
          - Really helps with biofine.
          Brewmaster, Minocqua Brewing Company
          tbriggs@minocquabrewingcompany.com
          "Your results may vary"

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          • #6
            Originally posted by Ted Briggs View Post
            I see crash to 35f on both posts. Chilling to 32f will make a big difference for clarification, I've seen a difference in 33f vs 32f
            - It shouldn't freeze, adjust glycol temp if it does. Idealy about 5f lower than beer temp, IE 27f
            - To avoid chill haze, condition 5f < serving temp. Minimum.
            - Really helps with biofine.
            Chilling will of course help clarity but how do you dry hop at such low temperatures?

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            • #7
              Originally posted by Brewberosa View Post
              Chilling will of course help clarity but how do you dry hop at such low temperatures?
              Dry hop at 60-70f BEFORE crashing
              Brewmaster, Minocqua Brewing Company
              tbriggs@minocquabrewingcompany.com
              "Your results may vary"

              Comment


              • #8
                Originally posted by Ted Briggs View Post
                I see crash to 35f on both posts. Chilling to 32f will make a big difference for clarification, I've seen a difference in 33f vs 32f
                - It shouldn't freeze, adjust glycol temp if it does. Idealy about 5f lower than beer temp, IE 27f
                - To avoid chill haze, condition 5f < serving temp. Minimum.
                - Really helps with biofine.
                Because over the course of five years trying we can't seem to get below that running 28F glycol. We have discussed putting more glycol in and trying to run it at 26F, but that would decrease our available load and I don't want to have to worry about not crashing this tank and that tank at the same time, etc.. I suspect it has to do with the thermowells. There's thermal mastic in there, but I suspect it just conducts a degree or two from the air or outside steel, or it could be a stratification issue. I can set the thermostat lower, but it won't ever reach 32 so the glycol will just be running non-stop, and that's not controllable.
                Russell Everett
                Co-Founder / Head Brewer
                Bainbridge Island Brewing
                Bainbridge Island, WA

                Comment


                • #9
                  Originally posted by Ted Briggs View Post
                  Dry hop at 60-70f BEFORE crashing
                  How then do you crop yeast? Hops and all?

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