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Keg Hopping

I know I am about to get spent grain thrown at me for this but I don’t condition my kegs. Carb at 30, 2 days then reduce to about 7 for serving. I have a 3 tap kegerator and thirsty friends. I have trouble keeping all 3 taps flowing, so I tend to tap something as soon as something else blows.

This has proven unacceptable since I started keg hopping. Has anyone else noticed that for the first 3-5 days of a beer that is keg hopped that the beer is cloudy as hell, resinous to the point of disgusting (like pine tar) and almost salty? It cleans up really nice after that but it has me baffled. Noticed this on Pacific Jade and Pacific Gem. Do only some hops do this?

yep. If you keep the keg warm it goes faster. It has taken as long as 2 weeks for my keg hops to improve, but that’s with 3-4 oz of leaf in the keg.

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