No, Mike isn’t confused! If you can’t tell by the number of hop conversations going on - things are wild and changing in the hop world. We’re sitting down with Mike Brennan of BSG to get his take on what’s changing and what you need to know! (And we suspect we’ll be talking even more with him!)
I’m actually excited for another alcohol free beer on the market because my mother-in-law drinking buddy had to switch to alcohol free due to heart problems. So a Guinness would be a nice change. however
Also a link that Denny mentioned as revolutionary to his dry-hopping
and this as well
I’d be curious to know more about the short cold dry hopping that was mentioned briefly in the podcast. I think Denny said 48 hours at 38 deg. But amount of hops, method (loose, bagged, etc) cryo vs regular or any other details would be helpful.
I have tried multiple methods and have recently been dryhopping with 2 or 3 oz cryo hops in keg, at room temp for two days then cold crashing for two days, then transferring to another keg. Works reasonably well but am always looking to improve. Or at least tinker…
I do 48 hours at 35F. Amount varies, but never more than 8 gr./L. I ferment in a conical, so I cold crash, dump the trub,then dry hop for 48 hours before kegging. Hops go in loose. You can use either cryo or T90, whichever you prefer. Check this out…Reevaluating Dry Hop Techniques | BSG CraftBrewing | Bulk Brewing & Beer Supply Company
Yep, I did 48 hours at 38deg and am very happy with it. used 3 oz cryo simcoe/citra/amarillo. I like this method since it is simpler to just chill once to crash yeast and then no more temp changes. Thanks Denny!
Pretty amazing, huh? Totally opposite of what we’ve always been told and so much better!