Hi All,
I'm looking to get some outside opinion on our dry hopping method, any constructive criticisms or related experience would be greatly appreciated.
Currently our dry hopping method involves dumping most of the yeast from the bottom of conical with a couple degrees plato left in fermentation. We then add pellet hops through the top port and hook up a pump to recirculate between the racking arm and bottom valve. Once terminal gravity is hit we push the lines clear with CO2 and cold crash the tank.
While this has proven to have pretty good results for us we are thinking the method could be improved by only turning the pump on for 30-45 mins per day. Thought process here is that we may be beating around the beer and hops much more than really necessary. Also would like to start dumping the hops from the cone the day after cold crash since we currently let the beer sit on the hops until filtered.
Can anybody speak for or against these method changes?
I'm looking to get some outside opinion on our dry hopping method, any constructive criticisms or related experience would be greatly appreciated.
Currently our dry hopping method involves dumping most of the yeast from the bottom of conical with a couple degrees plato left in fermentation. We then add pellet hops through the top port and hook up a pump to recirculate between the racking arm and bottom valve. Once terminal gravity is hit we push the lines clear with CO2 and cold crash the tank.
While this has proven to have pretty good results for us we are thinking the method could be improved by only turning the pump on for 30-45 mins per day. Thought process here is that we may be beating around the beer and hops much more than really necessary. Also would like to start dumping the hops from the cone the day after cold crash since we currently let the beer sit on the hops until filtered.
Can anybody speak for or against these method changes?
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