Wondering what everyone thinks is the best vessel to dry hop in? Carboy, Conical, Bucket? Any thoughts?
I go commando in my better bottles. Did the same with glass carboys.
Tried the bags once, complete PIA to get in and out.
Bucket would be easy, conical would be nice for dumping.
I dry hop in buckets and/or kegs. Whatever is convenient.
+1, if in buckets I usually go 5-7 days, if the keg, I leave them in until the keg kicks.
Usually the final resting place for the beer. Which for me is the keg. Although I’ve also done it in plastic fermenters and glass. Don’t dry hop in the bottle…it’ll make a mess eventually.
+1
Carboy for me.
Me too.
I don’t use buckets and dry-hopping in a better bottle is a PITA. Dry hops go into the keg. Leave them, pull them, whatever works. Much easier than the fermenter, at least for me.
Same thing for oak chips, coffee beans, etc.
Yep. I like to be able to pull a flavoring of any kind when I pour a pint and it’s right where I want the flavor. No guesswork.
I rarely dry hop, but when I do, I prefer to use a stainless mesh tea ball or two. They can be retrieved when desired, by simply suspending them with light monofilament fishing line or just leave them there.
I’ve just dipped my toe into dry hopping in the keg. I used to dry hop in my fermenter (stainless steel bucket) but I have also begun to reuse and wash my yeast, so it is easier to wash the yeast and not worry about separating hop gunk if I dry hop in the keg.
Thanks for all the Awesome feedback. If I use my keg, would I bag them and then put in the keg or would I just put right in the keg? Would it matter if I used whole or pellet? Ive got an event in a few weeks and am currently planing on 3 kegs and serving thru a jockey box. My guess is that once someone gets some hop residue I would consider that keg kicked?
Again, Thanks for all the help.
In keg use whole cones and bag them.
I use pellets when I dry hop. They go into a stainless tea infuser. Not too much gets through the mesh, but you will get haze. If the keg has settled the first few pours might have hop material.
I’ll transfer to another keg for serving if clarity is a concern.
The best vessel to dry hop in is anything you can fit in a freezer/fridge to crash cool. This drops the pellets out and gives you clear beer without worrying about bags or strainers that reduce contact area or oxidize the beer.
Rinsing yeast with boiled water is not a sound brewing practice. All you need to do to repitch yeast is crop and pitch. It’s that simple.
Amazing how many people think that doing more work will result in a better outcome, isn’t it?
Yeast rinsing is a home brewing practice that refuses to die. If I recall correctly, Charlie covered the process in The Complete Joy of Homebrewing (I gave my well-worn copy away years ago).
I blame the current popularity of yeast rinsing on a large home brewing forum that is chock full of sock puppets and trolls. While a few gems can be mined from that forum, the signal-to-noise ratio is fairly low.
I believe I know which one you’re referring to and I totally agree. It really appears to be another case of not trying it the easy way before deciding that the other way is best.