Hi all.
We ferment all our beers under pressure and have a Belgian approach, our head brewer/owner having previously brewed at Brasserie Dupont.
I, as new assistant brewer come from experience in New England and London and though I have done many, many Pale Ales/IPAs, I have never dry hopped other than through a good old dry hop port.
As this brewery ferments 100% under pressure and has no dry hop port (other than PRV port I suppose) what are the techniques people employ to dry hop?
I imagine utilising a second vessel, purged and sanitised, filled with hops and then recirc beer through that vessel?
Is contact enough just with recirc or does one need to 'push' the dry hop charge into the main fermenter?
Thanks in advance for your suggestions.
Cheers.
We ferment all our beers under pressure and have a Belgian approach, our head brewer/owner having previously brewed at Brasserie Dupont.
I, as new assistant brewer come from experience in New England and London and though I have done many, many Pale Ales/IPAs, I have never dry hopped other than through a good old dry hop port.
As this brewery ferments 100% under pressure and has no dry hop port (other than PRV port I suppose) what are the techniques people employ to dry hop?
I imagine utilising a second vessel, purged and sanitised, filled with hops and then recirc beer through that vessel?
Is contact enough just with recirc or does one need to 'push' the dry hop charge into the main fermenter?
Thanks in advance for your suggestions.
Cheers.
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