telemarkus
Brewer
- Joined
- Feb 1, 2016
- Messages
- 28
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Hey all;
I am brewing a West Coast IPA today and i have quite the dry hopping schedule for it.
I had a question to see what people thought and their methods.
I am always worried about oxygen getting into the fermenter after fermentation is complete and I have to open it multiple times for adding the dry hops a number of times. Does any one have any suggestions to avoid the air getting in/oxidising the beer issue? I keep meaning to ask our local brew co how they do it on their big conicals. This is the same regardless in my conical or in a classical carboy. One suggest was to add the dry hops right before fermentation is complete, but with this hop schedule I have to add some after primary fermentation is over.
Thoughts, techniques?
Appreciate it. Brew on.
Markus
I am brewing a West Coast IPA today and i have quite the dry hopping schedule for it.
I had a question to see what people thought and their methods.
I am always worried about oxygen getting into the fermenter after fermentation is complete and I have to open it multiple times for adding the dry hops a number of times. Does any one have any suggestions to avoid the air getting in/oxidising the beer issue? I keep meaning to ask our local brew co how they do it on their big conicals. This is the same regardless in my conical or in a classical carboy. One suggest was to add the dry hops right before fermentation is complete, but with this hop schedule I have to add some after primary fermentation is over.
Thoughts, techniques?
Appreciate it. Brew on.
Markus