ageing then dry hopping in corny
ageing then dry hopping in corny
In an effort to square the circle that hoppy ales are best drunk fresh to keep hoppiness but ales themselves tend to benefit from a couple of months ageing, would the following work to get both benefits?
1. Rack to a corny as usual, purge and carbonate enough to keep oxygen at bay then age for a couple of months
2. After its aged enough, dry hop corny and carbonate fully for a week, then serve.
Any reasons not to do this?
1. Rack to a corny as usual, purge and carbonate enough to keep oxygen at bay then age for a couple of months
2. After its aged enough, dry hop corny and carbonate fully for a week, then serve.
Any reasons not to do this?
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Re: ageing then dry hopping in corny
I cant see why not, have you considered a hop rocket or perhaps a diy hop randal (Aussie build based on a 10" water filter housing)??
that way you can brew your base beer and condition /mature as long as you like then when it comes to serving those hop bombs fill and hook up the rocket or randel inline between keg and tap and enjoy..
that way you can brew your base beer and condition /mature as long as you like then when it comes to serving those hop bombs fill and hook up the rocket or randel inline between keg and tap and enjoy..
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate![Sad :(](./images/smilies/icon_sad.gif)
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
![Sad :(](./images/smilies/icon_sad.gif)
Re: ageing then dry hopping in corny
Yes it is a good idea...
I've done this for hoppy lagers and ales. For the lagers, I have lagered for up to two months then added a healthy dose of hops (but not over the top quantites). It gives a different type of beer... very clean, very thirst quenching. The slight disadvantage is that you will lose a little bit of the late hop flavour- I always tend to add a lot of hops at 5/0/ hopstand.
For ales it does also work but personally I can accept the hop loss and wait 6 - 8 weeks for the matured beer.
@ Fil - I've never really enjoyed beers served through a Randal. They tend to be flat and muddled - maybe I've just not gone to the right places ?
I've done this for hoppy lagers and ales. For the lagers, I have lagered for up to two months then added a healthy dose of hops (but not over the top quantites). It gives a different type of beer... very clean, very thirst quenching. The slight disadvantage is that you will lose a little bit of the late hop flavour- I always tend to add a lot of hops at 5/0/ hopstand.
For ales it does also work but personally I can accept the hop loss and wait 6 - 8 weeks for the matured beer.
@ Fil - I've never really enjoyed beers served through a Randal. They tend to be flat and muddled - maybe I've just not gone to the right places ?
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Re: ageing then dry hopping in corny
Yes, dry-hopping the keg is an established method. TBH I wouldn't bother for many styles, but for those which benefit from hop aroma yet have been stored for some time it can really rejuvenate them. Thats mostly how I've used it anyway - I've never tried it instead of dry hopping the FV, only in addition.
You need some way of containing or filtering the hops of course, but thats about the only issue. Some people dislike the oxygen they may introduce, which isn't ideal, but I don't personally think thats a big issue shortly before using the keg, and for the small amounts involved.
You need some way of containing or filtering the hops of course, but thats about the only issue. Some people dislike the oxygen they may introduce, which isn't ideal, but I don't personally think thats a big issue shortly before using the keg, and for the small amounts involved.
Kev
Re: ageing then dry hopping in corny
ok cool, sounds like its a goer then. will probably do it in addition to an aroma stand and dry hop to be safe when Doing IPAs.
Do you take them back out of the keg after 3 days/a week, as with a dry hop? or leave them in as it will be at fridge temps?
Do you take them back out of the keg after 3 days/a week, as with a dry hop? or leave them in as it will be at fridge temps?
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Re: ageing then dry hopping in corny
Have you considered one of these.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: ageing then dry hopping in corny
Bloody hell that's pricey,I have the same one and it was just over £7 on eBay.Cant add a link at the moment as on my phone .
I buy my grain & hops from here http://www.homebrewkent.co.uk/
I have taken more out of alcohol than alcohol has taken out of me - Winston Churchill
I have taken more out of alcohol than alcohol has taken out of me - Winston Churchill
- Wonkydonkey
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Re: ageing then dry hopping in corny
Yeh I got one from China, £6.50-ish about 6months ago, it works ok, although it floats unless you weight it down.
Here's a link to a few on evilbay
https://www.ebay.co.uk/sch/sis.html?_nk ... 2749.l2658
Here's a link to a few on evilbay
https://www.ebay.co.uk/sch/sis.html?_nk ... 2749.l2658
To Busy To Add,
Re: ageing then dry hopping in corny
the last brew dog one i did had about 150g!! dry hopped i think! chucked them in lose to fv and cold crashed after 3 days before racking. i was really disappointed with lack of hop aroma thoughEddtheBrew wrote: ↑Tue Jan 16, 2018 5:57 pm
then dry hop @ the desired rate ( no more than 25 g per 25 litres , on all gravities ) but for the weaker classes of beer @ three to four weeks ,
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Re: ageing then dry hopping in corny
or.. the yeast & fermentation eat/chew up and spit out a load of different aromatics..EddtheBrew wrote: ↑Thu Jan 18, 2018 6:59 pmI'd only dry hop @ the point of racking etc as yeast & fermentation eat/ drive off a lot of aromatics
![Wink :wink:](./images/smilies/icon_wink.gif)
i got the same cheap corny hopper on ebay too (the 300mm one), yet to use it though. you guys got a rough idea of the maximum capacity?
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