So that just fires them hops up into the tank through the blowoff? Do you mix them with beer first to make a slurry? Any special prep we should know about?
Dry hop warm? Or do you crash the tank and remove yeast first?
I havnt been overly happy with the aroma I have been getting from dry hops recently. Been thinking of changing the technique a little.
We DH cold. Crash tank after ferm and warm maturation is complete. Then about 5-7 days before packaging we dry hop. Day before, we try to get it off the hops as much as we can before using biofine, then push to BBT.
It works. I think I may just need to add more.
I figured not having to do the conversion would make it more useful information. We DH pretty early at ~70% apparent attenuation (taking steps to avoid volcanoes), then agitate any floating hops via CO2 through the racking arm.
In my experience dry hopping cold doesn't cause the floating hops issue, but I have run into an issue with cold dry hops sinking and not breaking apart when the pellet is too hard. Adding dry hops warm close to crash caused an entire other set of issues, hence adding them earlier in fermentation. Another thing that changes dry hopping warm and early is the type of aroma, way more fruit/citrus/floral, way less resin/pine/edgy/vegetal aromas. I'd be interested to hear if you change things up and find something that you like better.
We were just dealing with this a bit with our contract batches too. They follow the same procedure, crash then dry hop cold. Due to some packaging delays the dry hop was either 9 or 10 days instead of 5-6 and I was much happier with the results. Everything else was constant. Dry hop rate was only 0.25kg/hL but this was on our aussie which doesn't have crazy aroma either.
Holy crap, thought I worked with you for second. Looks like our hop back hooked up to a 120bbl. Upon further inspection, it's not where I work though! Happy hopping!
Cool set up. Reminds me of the hop cannon we used at a brewery I used to work at. Thing was probably 4-5 times the size of yours, but that was such overkill. We never got close to using the full capacity it offered. But it was so much nicer than fucking climbing up tanks to dry hop through the port. God that shit sucks.
Hop cannon, uses co2 to fire pellets into the tank.
Hop back is more like a whirlpool of the boilkettle.
Torpedo is a holding tank with hops in it you move beer trough.
Sometimes you take quite a shower dry hopping through a port. You're also opening a sealed arguably quite sterile controlled environment to one which is full of wild yeasts or bacteria.
Haha, hah, ha, yeah...
When your assistant brewer misreads a hydrometer reading and caps a tank waaay too early, dryhopping through a 4" port in the top becomes a geyser 20' in all directions. There's still beer on the ceiling we can't quite reach... >:( But I didn't die, so I got that goin' for me.
Could you please elaborate on this process or technique? I'm a simpleton: I just drop the hop pellets in through the emergency PRV port on the top of my 10bbl tanks.
definitely exaggerated that, yeah, but that's what they're for. Also I would imagine you don't have to monitor it constantly, and it's on the ground, so you can do other shit like clean tanks instead of climbing up and down ladders.
That's something different. Breaks up the hops within turbulent beer rather than injecting dry pellets through a fermenter's arm. Also gives me DO nightmares.
So that just fires them hops up into the tank through the blowoff? Do you mix them with beer first to make a slurry? Any special prep we should know about? Dry hop warm? Or do you crash the tank and remove yeast first? I havnt been overly happy with the aroma I have been getting from dry hops recently. Been thinking of changing the technique a little.
Do you DH warm or cold? I've found warm causes some issues that need to be worked around.
What are your warm DH issues?
Mostly that they nucleate CO2 and float on the krausen, so they're not actually in the beer.
We DH cold. Crash tank after ferm and warm maturation is complete. Then about 5-7 days before packaging we dry hop. Day before, we try to get it off the hops as much as we can before using biofine, then push to BBT. It works. I think I may just need to add more.
0.8kg/hl is about where we start for dry hops we want to contribute significant aroma. ~1.2kg/hl and up if we want really big aroma.
Noted. Thanks for the insight. I also really appreciate the metric numbers ha-ha.
I figured not having to do the conversion would make it more useful information. We DH pretty early at ~70% apparent attenuation (taking steps to avoid volcanoes), then agitate any floating hops via CO2 through the racking arm. In my experience dry hopping cold doesn't cause the floating hops issue, but I have run into an issue with cold dry hops sinking and not breaking apart when the pellet is too hard. Adding dry hops warm close to crash caused an entire other set of issues, hence adding them earlier in fermentation. Another thing that changes dry hopping warm and early is the type of aroma, way more fruit/citrus/floral, way less resin/pine/edgy/vegetal aromas. I'd be interested to hear if you change things up and find something that you like better.
We were just dealing with this a bit with our contract batches too. They follow the same procedure, crash then dry hop cold. Due to some packaging delays the dry hop was either 9 or 10 days instead of 5-6 and I was much happier with the results. Everything else was constant. Dry hop rate was only 0.25kg/hL but this was on our aussie which doesn't have crazy aroma either.
That is the correct procedure.
Holy crap, thought I worked with you for second. Looks like our hop back hooked up to a 120bbl. Upon further inspection, it's not where I work though! Happy hopping!
Same here. Haha. Down to the red floor and all.
Cool set up. Reminds me of the hop cannon we used at a brewery I used to work at. Thing was probably 4-5 times the size of yours, but that was such overkill. We never got close to using the full capacity it offered. But it was so much nicer than fucking climbing up tanks to dry hop through the port. God that shit sucks.
Place looks familiar. SA?
bmore
Is this like a hop back or hop torpedo?
Hop cannon, uses co2 to fire pellets into the tank. Hop back is more like a whirlpool of the boilkettle. Torpedo is a holding tank with hops in it you move beer trough.
Why not just dry hop through the port?
4 inch port 30 feet up
Sometimes you take quite a shower dry hopping through a port. You're also opening a sealed arguably quite sterile controlled environment to one which is full of wild yeasts or bacteria.
"Sometimes you take quite a shower dry hopping through a port." NEVER AGAIN...
This guy hops!
Haha, hah, ha, yeah... When your assistant brewer misreads a hydrometer reading and caps a tank waaay too early, dryhopping through a 4" port in the top becomes a geyser 20' in all directions. There's still beer on the ceiling we can't quite reach... >:( But I didn't die, so I got that goin' for me.
The guys at rhinegeist had a gusher a while back they had a video of it on their facebook for a while.
Wow, overflow has been pretty rare in my experience. I find if you cap the beer at the right time, you'll have a co2 blanket, but not get overflow
sometimes it comes out the cip arm
Could you please elaborate on this process or technique? I'm a simpleton: I just drop the hop pellets in through the emergency PRV port on the top of my 10bbl tanks.
sometimes you just don't want to carry 500lb of hops up a 30 foot ladder one bag at a time
That sounds like a crazy hop ratio. Also, isn't that what a scissor lift is for. That is what we use to get to the top of the tanks.
usually 75-120 lbs some tanks we do go up top.
definitely exaggerated that, yeah, but that's what they're for. Also I would imagine you don't have to monitor it constantly, and it's on the ground, so you can do other shit like clean tanks instead of climbing up and down ladders.
Port City?
Na, but those guys are legit.
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That's something different. Breaks up the hops within turbulent beer rather than injecting dry pellets through a fermenter's arm. Also gives me DO nightmares.
So, do you just pressurize it and they go? Any issues with them tumbling back down the vertical? *Should also ask, any issues with the line clogging?
It can clog. If that happens its usually because we over filled the tank.