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Thread: Bung Fermenter During Active Fermentation

  1. #1
    Join Date
    Jun 2017
    Location
    Denver, CO
    Posts
    1

    Bung Fermenter During Active Fermentation

    Hey everyone, I've been brewing a few New England IPA's and while some have come out great the past few have had a noticeable decline in aroma. I've been dry hopping earlier into fermentation (day 2-4) and I'm wondering if dry hopping earlier while fermentation is very active has been the culprit due to C02 blowing off all of the aroma.

    Does anyone bung their fermenters so early into fermentation?

    We bung our fermenters once fermentation is complete but never while active. Curious if anyone has any experience with this technique.

    I generally use around 3.75 lbs per barrel for my New England IPA's, about 1.25 lbs per barrel at whirlpool and the rest split into 2 dry hops, the first being during active fermentation using 1 lb per barrel and the second dry hop once fermentation is complete at 1.5 lbs per barrel. I work on a 15 bbl system with 15 bbl fermenters.

    Any help would be appreciated, thank you!

  2. #2
    Join Date
    Sep 2012
    Location
    Moorhead, Minnesota
    Posts
    560
    Quote Originally Posted by KindBrewing View Post
    Hey everyone, I've been brewing a few New England IPA's and while some have come out great the past few have had a noticeable decline in aroma. I've been dry hopping earlier into fermentation (day 2-4) and I'm wondering if dry hopping earlier while fermentation is very active has been the culprit due to C02 blowing off all of the aroma.

    Does anyone bung their fermenters so early into fermentation?

    We bung our fermenters once fermentation is complete but never while active. Curious if anyone has any experience with this technique.

    I generally use around 3.75 lbs per barrel for my New England IPA's, about 1.25 lbs per barrel at whirlpool and the rest split into 2 dry hops, the first being during active fermentation using 1 lb per barrel and the second dry hop once fermentation is complete at 1.5 lbs per barrel. I work on a 15 bbl system with 15 bbl fermenters.

    Any help would be appreciated, thank you!
    No experience with bunging, but I have gotten good results from removing the yeast before the 2nd dry hop. Id also suggest using more like .5 lb per barrel mid ferm and the remaining 2 lbs per bbl in the second dry hop.

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