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re: Homebrewing Thread: Volume II
Posted on 6/20/18 at 4:24 pm to BMoney
Posted on 6/20/18 at 4:24 pm to BMoney
B Money, in regard to the nose of ghost here is my reply. I have had great success doing it this way.
have you tried dryhopping in the keg under pressure like a brewery would in the brite tank...... thats how i get one. when i pour one of mine the wife can smell it across the room.
Only thing is you do get some particulate doing this. I have started kegging after bio trans hops and fermentation. and dry hopping in keg. If im moving the keg to another location i will transfer to a new keg the day before. and they will clear it up.
have you tried dryhopping in the keg under pressure like a brewery would in the brite tank...... thats how i get one. when i pour one of mine the wife can smell it across the room.
Only thing is you do get some particulate doing this. I have started kegging after bio trans hops and fermentation. and dry hopping in keg. If im moving the keg to another location i will transfer to a new keg the day before. and they will clear it up.
1
Posted on 6/20/18 at 4:25 pm to LoneStarTiger
quote:well there is a layer of C02 and as long you arent creating any turbulence i dont think the liquid is exposed to oxygen.
but after you stop blowing into it, it's not just CO2
Posted on 6/20/18 at 4:27 pm to CarRamrod
quote:
have you tried dryhopping in the keg under pressure like a brewery would in the brite tank...... thats how i get one. when i pour one of mine the wife can smell it across the room.
Only thing is you do get some particulate doing this. I have started kegging after bio trans hops and fermentation. and dry hopping in keg. If im moving the keg to another location i will transfer to a new keg the day before. and they will clear it up.
I've keg hopped before in one of these with mixed results.
Perhaps I should consider kegging after biotrans hop addition with that as my second round of dry hops then jumping to a clean keg to serve.
Posted on 6/20/18 at 4:33 pm to BMoney
I have. I dont think i like them too much because the hops swell in those and i dont believe you get the best contact. I just use stockings. the stocking will expand and contract and i feel will get better contact with the liquid. Just me though.
So yea thats how i have done my past few neipas. after biotrans and fermentation, rack into keg on 2nd dry hopped.
If you are really sacred of oxygen contamination you can put the dry hops in the empty keg purge it and then transfer. but to me that is too much work for 5 gallons.
ETA: i have thought of solutions to transfer over hops similar to the hop rockets without the cost by using one of these similar to how you would use these to filter. but again i think this is too much work for 5 gals.
So yea thats how i have done my past few neipas. after biotrans and fermentation, rack into keg on 2nd dry hopped.
If you are really sacred of oxygen contamination you can put the dry hops in the empty keg purge it and then transfer. but to me that is too much work for 5 gallons.
ETA: i have thought of solutions to transfer over hops similar to the hop rockets without the cost by using one of these similar to how you would use these to filter. but again i think this is too much work for 5 gals.
This post was edited on 6/20/18 at 4:36 pm
Posted on 6/20/18 at 5:01 pm to BMoney
quote:
I ended up putting one of these on, so all I have to do is hook up the CO2 line.
Yep, that's exactly what I did.
Posted on 6/20/18 at 5:04 pm to CarRamrod
quote:
well there is a layer of C02 and as long you arent creating any turbulence i dont think the liquid is exposed to oxygen.
It's somewhat of a myth that CO2 will layer like that. It's true that CO2 is heavier than air but in small quantities, it's not just going to fall straight to the bottom and sit there. It will mix with the air.
Posted on 6/20/18 at 6:27 pm to BMoney
(no message)
This post was edited on 10/12/22 at 7:49 am
Posted on 6/20/18 at 7:04 pm to celltech1981
What about finnings to drop particulate out of beer?
Posted on 6/20/18 at 8:37 pm to D844
(no message)
This post was edited on 10/12/22 at 7:49 am
Posted on 6/20/18 at 8:52 pm to celltech1981
You talking about pressure fermentation?
Posted on 6/21/18 at 5:50 am to CarRamrod
(no message)
This post was edited on 10/12/22 at 7:49 am
Posted on 6/21/18 at 8:52 am to celltech1981
The past few years I've been trying to get some neomexicanus hops growing worth a damn. I haven't had much luck. They start of early and really strong. They climb and then die. Climb and die. Climb and die. I can't seem to get many bines sticking around, and even fewer cones.
My one Northern Brewer plant is going gangbuster on it's second year. You can tell in the picture which one is the NB and which three are the neomexicanus.
I think this winter I am going to dig up and divide the best performing neomexican and move it down in the yard some to a location that gets more morning sun as opposed to it's current location of afternoon/evening sun.
My one Northern Brewer plant is going gangbuster on it's second year. You can tell in the picture which one is the NB and which three are the neomexicanus.
I think this winter I am going to dig up and divide the best performing neomexican and move it down in the yard some to a location that gets more morning sun as opposed to it's current location of afternoon/evening sun.
This post was edited on 6/21/18 at 8:54 am
Posted on 6/21/18 at 9:40 am to BottomlandBrew
how did they fare this past winter with the freezes we had?
Posted on 6/21/18 at 10:52 am to CarRamrod
I'm in Nashville. We had a few zero degree nights the past few years and they wintered just fine. The neomexicanus bines popped up early March and survived a couple early April freezes.
Posted on 6/25/18 at 10:22 am to BugAC
I don't know how many of you (if any) make wine, but I just started primary fermentation on my first batch of strawberry wine. I'm too fricking excited to have to wait a year to enjoy it.
Posted on 6/25/18 at 11:25 am to thedrumdoctor
quote:
I don't know how many of you (if any) make wine, but I just started primary fermentation on my first batch of strawberry wine. I'm too fricking excited to have to wait a year to enjoy it.
Why does it take so long?
The only kind of "wine" I've made is mead (loosely described as honey wine), which sometimes has fruit in it too. It can take a long time to mature but that's highly dependent on what kind of yeast you use. I've had some batches that were ready to go in a few months.
Posted on 6/25/18 at 11:51 am to MountainTiger
It can take up to 6 months to clarify, and from everything I've read, the flavor gradually gets better the longer it sits in the bottle; up to a year.
Posted on 6/25/18 at 12:08 pm to thedrumdoctor
Gotcha.
FYI, some pectic enzyme will help break down the fruit pectin so that it clears sooner.
FYI, some pectic enzyme will help break down the fruit pectin so that it clears sooner.
Posted on 6/25/18 at 12:19 pm to MountainTiger
I added some to the must. Hell, maybe I won't have to wait as long as I'd thought.
Posted on 6/25/18 at 12:58 pm to thedrumdoctor
I’ve closed transferred and auto siphoned to an open keg and can’t tell the difference. Closed transferring is my method of choice though.
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