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Dumping NEIPA hops and yeast after cold crash

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  • Dumping NEIPA hops and yeast after cold crash

    Greetings,

    We have a 7bbl brewhouse, and after cold-crashing our new England style IPA's, we are having trouble with the majority of the hop matter sticking to the sides of the bottom of the vessels.

    I cold crash in two stages, 50 degrees for two days (to remove a good amount of yeast)
    then down to 35 degrees for two days - as to dump the majority of the hops.

    Does anyone have any tips or suggestions on how to get the hops and yeast to better collect at the bottom of a conical fermenter?

    Thanks in advance!

    Adam
    WBC Colorado

  • #2
    Sounds like you may not have a racking arm? Is that your problem?

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    • #3
      Yes, our vessels do have racking arms.

      But given that the the hops and yeast are collecting mostly on the sides of the bottom cone, trying to turn the arm all the way down results in very chunky beer during transfer.
      So there is a good amount of beer loss, since we are only able to turn the arm about halfway.

      Obviously this is a known issue regarding these NEIPA's.
      Given that the hops are going in during primary fermentation, it is to be expected that the yeast and hops merge together, becoming very thick during cold crash.

      Has anyone tried putting some head pressure on the vessel for a few days, through the CIP arm, to possibly help push this mass down?

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      • #4
        We do several things to help collect trub and such during any fermentation. Once cold crashed, we take a rubber mallet and gently hit the conical area of the tank, starting from the top to the bottom, to help condense all solids. Starting around day 3, we do add a little CO2 as needed to start dropping trub. If it comes out more "liquidy" than solid-like, we stop and resume in a day or two. We don't want to waste beer, so we make sure that the trub is solid. We'll repeat this for several days until it is obvious that what remains is non-consolidated, ie still very much in liquid format. Overall, for hazy IPA's we take about a 10-14 day cold crash period before transferring through the racking arm. Hope that helps

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        • #5
          Thanks for the info!
          I will give the rubber mallet at try next round.
          And we also cold-crash for around that time as well.

          Cheers

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