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  • CIP a fermenter after dry hopping?

    I've heard quite a few breweries re-circulate through their racking port and PRV on their fermenters after dry hopping. What are the pros/cons, ins/outs, any tips,thoughts suggestions in doing this????
    Cheers,
    Mike Roy
    Brewmaster
    Franklins Restaurant, Brewery & General Store
    5123 Baltimore Ave
    Hyattsville,MD 20781
    301-927-2740

    Franklinsbrewery.com
    @franklinsbrwry
    facebook.com/franklinsbrewery

  • #2
    I also am interested in this practice

    I have a few beers that "need" more aroma... well at least that's what Mike Roy says... hahehe

    My Double IPA and Hop Goddess both are excessively dry hopped in the primary and secondary with whole leaf in the dangling sack...

    Is using this recirc. method going to give me more aromas?

    Any suggestions would be appreciated.

    Matthew Steinberg
    Offshore Ale
    Martha's Vineyard
    ________________
    Matthew Steinberg
    Co-Founder
    Exhibit 'A' Brewing Co.
    Framingham, MA USA

    Head Brewer
    Filler of Vessels
    Seller of Liquid
    Barreled Beer Aging Specialist
    Yeast Wrangler
    Microbe Handler
    Malt Slinger
    Hop Sniffer
    Food Eater
    Music Listener

    Comment


    • #3
      smell my hops...

      mike roy says you need more aroma, eh?

      matt- depending upon your ratio, [ one pound to a bbl?], you could also try dry hopping with pellets. i found that i obtained a really great result with just half a pound per bbl of pellets...free floating...roused once in a while in the secondary... [which may be problematic if you don't give it ample time to settle before racking/filtration]...

      try this and see what mike thinks...!!
      have any more logs you want to part with? =)

      shaun e.

      ps. i've added you and mike roy to the potential attendee list for the brewdown...you can't disappoint!
      Last edited by grassrootsvt; 03-13-2007, 03:29 PM.

      Comment


      • #4
        Brewdown Hoedown.... I hope to be there.

        I plan on moving the stonewall in a few days... sitting at 50 for several days... pulled yeast this morning.

        I am going to try with pellets because I do have plenty of time for the beer... no rush on this one. Though, it won't be filtered. The filter has pretty much been left alone for a while.

        So what if it's a little green...

        matthew p steinberg
        ________________
        Matthew Steinberg
        Co-Founder
        Exhibit 'A' Brewing Co.
        Framingham, MA USA

        Head Brewer
        Filler of Vessels
        Seller of Liquid
        Barreled Beer Aging Specialist
        Yeast Wrangler
        Microbe Handler
        Malt Slinger
        Hop Sniffer
        Food Eater
        Music Listener

        Comment


        • #5
          What?!

          I would highly discourage this practice and analyze your dry hopping regime! If you are not getting the appropriate hop aroma you are either doing it at the wrong time in the process, or you are not getting enough lbs/bbl dissolved into the beer or you are allowing the aroma compounds to escape. Increasing the likelihood of beer to hop contact by mixing is the wrong approach. To name a few reasons for discouragement; this will increase your likelihood of dissolved oxygen in your finished product and it will turn already flocculated yeast (depending on when you are adding your dry-hops) sending any trub formation and autolyzed yeast back into your beer. If you’ve already crashed cooled the beer and are dry-hopping, again you need to analyze your regime!!

          -Todd
          Todd Malloy
          Director of Brewing
          Glenwood Canyon Brewing Co.
          Glenwood Springs, Colorado

          Comment


          • #6
            Todd, what would you recommend as a S.O.P. for dry hopping in a fermenter?

            Currently, I drop yeast, then add pellets through the PRV port. Let them sit about a week and pull them out of the cone for up to about a week afterwards,dropping green goodness every day till I hit clear beer, then coming back and doing it again. It's time consuming, but I do get good aroma.

            Just wondering what other procedures there might be out there?
            Cheers,
            Mike Roy
            Brewmaster
            Franklins Restaurant, Brewery & General Store
            5123 Baltimore Ave
            Hyattsville,MD 20781
            301-927-2740

            Franklinsbrewery.com
            @franklinsbrwry
            facebook.com/franklinsbrewery

            Comment


            • #7
              hops

              Matthew:
              Aren't you concerned about infection in your beer through the
              whole hops hanging in a bag in your Servingtank??
              Just curious..................

              Txs,
              Fred

              Comment


              • #8
                My method

                Try dropping out the yeast after fermentation before you add the dry hops while the tank is still warm. After adding the hops drop your tank to 50 degrees F. Let it sit for 5 days are so, then crash your tank. This should give you the necessary aroma. If you are looking to recirculate your hops try bringing your tank up to pressure through the bottom port and blow it down through your CIP arm, then bring the tank back up to 10 psi or so. I have used this method on our DIPA. I would think that you should be fine without recirculating though. Good luck
                -James Murray
                Ballast Point Brewing Co.

                Comment


                • #9
                  Infection? Never happened!

                  I have never had a problem with infection in the brewery. However, I guess I should be a concern.

                  I am trying what Mike Roy suggested...

                  Pellets into the crashed fermenter. Pull green goodness out every day until clear... then send her down to the serving vessel where it will sit until bright.

                  Like I said, no rush on this one.

                  I should note that this beer in particular has plenty of aroma according to our guests that enjoy it, but I still want more!!!

                  matthew p steinberg
                  ________________
                  Matthew Steinberg
                  Co-Founder
                  Exhibit 'A' Brewing Co.
                  Framingham, MA USA

                  Head Brewer
                  Filler of Vessels
                  Seller of Liquid
                  Barreled Beer Aging Specialist
                  Yeast Wrangler
                  Microbe Handler
                  Malt Slinger
                  Hop Sniffer
                  Food Eater
                  Music Listener

                  Comment


                  • #10
                    Originally posted by MatthewS

                    I should note that this beer in particular has plenty of aroma according to our guests that enjoy it, but I still want more!!!

                    matthew p steinberg

                    Guests? What do they know? Who needs them......
                    Cheers,
                    Mike Roy
                    Brewmaster
                    Franklins Restaurant, Brewery & General Store
                    5123 Baltimore Ave
                    Hyattsville,MD 20781
                    301-927-2740

                    Franklinsbrewery.com
                    @franklinsbrwry
                    facebook.com/franklinsbrewery

                    Comment


                    • #11
                      "Aren't you concerned about infection in your beer through the
                      whole hops hanging in a bag in your Servingtank??
                      Just curious.................."

                      If you would get some undesirable creatures from the hop addition, I'd think you'd get it the same from the fermenter or ageing. Just doesn't ever seem to happen. Remember that hops were originally used to help preserve beer, and that's why the IPA style uses so many dang hops! Maybe it's just that dryhopped beer is so dang good, it's consumed before the bugs have a chance...

                      Comment


                      • #12
                        A post for pellets...

                        If you have the ability to DH with pellets, they will bring less oxygen into the finished beer (less nooks 'n crannies), which is always a good thing.

                        I would also recommend dryhopping before fermentation is complete. Close to the end, but not "done." The slightly fermenting beer will help mix the hops around a tad before settling and will help the O2 that comes in with the hops get up and out.

                        Comment


                        • #13
                          Liquid hop extract

                          I know they are expense, but what about liquid hop extracts?

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