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!)
Great Episode
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
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…
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!