Hi all, i wonder if i could get some advice from you guys? I'm currently and have been brewing a NE IPA with #4lbs/BBL of Dry Hopping whilst utilizing the Vermont 4000 Yeast strain.
The method for dry hopping is to strip all the yeast then add all #4lbs/bbl dry hop and recirculate gently over night. After 2 days i cold crash the tank to 30F... add some top pressure then begin to strip hops the next day. It typically takes up to 5 days for all the hops to drop out.
The result is a low yield with a lot of the "Haze Profile" being lost in the beer. In comparison to other NE IPAs out there it doesn't seem to have the same flavor profile.
Is there a better more efficient way to dry hop?
Note* A total of 15% of wheat and oats for protein haze.
Fermentation @ 65F till the end of Fermentation
Then raise to diacetyl rest
After 2 days drop to 50F
After 2 days crop yeast put the rest to drain
Dry hop.....
Thanks for your help...
The method for dry hopping is to strip all the yeast then add all #4lbs/bbl dry hop and recirculate gently over night. After 2 days i cold crash the tank to 30F... add some top pressure then begin to strip hops the next day. It typically takes up to 5 days for all the hops to drop out.
The result is a low yield with a lot of the "Haze Profile" being lost in the beer. In comparison to other NE IPAs out there it doesn't seem to have the same flavor profile.
Is there a better more efficient way to dry hop?
Note* A total of 15% of wheat and oats for protein haze.
Fermentation @ 65F till the end of Fermentation
Then raise to diacetyl rest
After 2 days drop to 50F
After 2 days crop yeast put the rest to drain
Dry hop.....
Thanks for your help...
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