Another vote for dry hopping in the keg. I get the best results from them in the keg, but if you’re bottling then I recommend dry hopping in the primary.
I tried DHing in the keg and the bag sank and clogged my dip tube. I then tried tying it up and while that helped, I never had a glass of beer with out some hop particles floating around in it.
I’ll stick with primary hopping big beers and secondary hopping for lighter ones.
Too each their own but I have never had a problem with floaters in a keg hopped beer using a hop sack. I use little cotton hop bags and pellets and just toss it in there. Don’t bother weighing it down or anything. My only problem is by that time the beer is going fairly quickly so I don’t get a ton of hop presence until the last .25 keg.
You say that like it’s a bad thing…
No, not really a bad thing, but non-brewers would think I was using dirty glasses. Of course, this may have slowed down their drinking, so maybe it’s not a bad thing after all. ;D
+1…no muss, no fuss.
I don’t use a bag, but use whole hops for dry hopping in the keg and have SureScreens installed on the pickup tubes.
I tried that, but the hops clogged the SureScreen. Wonder why?
But if you leave it alone after racking to the BB does’t all the priming sugar get used up? or do you use carb drops? I rack to a bottling bucket with a spigot and have no problem bottling by myself.
So I just checked my stout (first batch in many years) it had 0 Krausen just looked like a bucket of beer. I took a gravity reading andit was 1.022 it started at 1.062. It has had a pretty consistent temp of 69 degrees. It got down to 53 yesterday because my coworker turned the heat down to far. Somebody tell me it is going to go further without any more yeast. Or do I need to pitch again. It has been in the bucket for 6 days. I should just wait for two more weeks is my guess. I don’t need to worry right?
The beer or the room got down to 53F? Warm it back up and rouse the yeast by gently swirling the bucket around a bit.
The room, I did not take a temp on the actual beer.
Give it time. Hard to say what will happen, but time will tell.
It could go lower. What yeast did you use? How did you brew your beer? A recipe for the 1.062 stout? Based upon the SG it could be done and quite tasty.
Stir it and leave it alone for another week and then check the gravity. Six days is a little early to go fussing with your beer and pitching more yeast is a bit premature and likely not needed.
Thanks I got it back up to the temp I want. I used the Munton’s dry yeast that came with the kit. I will wait a week and check it again. Thanks for ansewring my constant new guy questions and relaxing me. The target final gravity I had was 1.015 it would be great to get down there but whatever.
By the way tschmidlin- I am from Seattle (Roslyn actually). What is your favorite Washington brewery out there? Black Raven was doing pretty well in Redmond when I left the state. I still spend my summers out there and work with Rick from Uber running the SIB and PIB.
I don’t add any priming sugar until just before bottling the beer.
I’ve always had trouble connecting the bottling wand to the spigot on the bucket because the hoses just don’t seem to fit. Never found a connector to go from the 3/8 down to the 7/16 and end up with some leaky hacked up contraption.
When just bottling from the spigot or a short length of hose, I always feel like the beer is being oxidized as the beer runs down the side of the bottle like it is being decanter-ed. Bottling wand rules and the carboy cap makes it easy to use.
I use a short piece of 3/8 inch tubing to go from the spigot to the wand. Fits perfectly.
Black Raven is still doing really well, and they are local for me. I’m a fan of a lot of our breweries, but Big Time is an old favorite.
I lost my wallet at Big time many years ago. Great porter.