I’ve noticed that my American IPAs (flavor and aroma) tend to fall off pretty quickly. Usually within 2-3 weeks, everything is noticeably more muted than when first tapped. I keg and force carbonate, and I’m wondering if there are extra precautions I should be taking when kegging. Or maybe there are special techniques you use to keep oxygen out.
I purge my kegs before transferring from the fermenter, but I just put the lid on the keg, push CO2 in for about 20 seconds, then pull the pressure release valve. Should I do more?
Just in case you need it, my standard recipe is usually:
12# 2-row
.75# Munich
.5-.75# C-40
1 oz bittering
4 ounces in the last 15 minutes (Usually high-alpha. Galaxy, Simcoe, Mosaic, etc.)
3 ounces dry hop in fermenter
I usually don’t Dry hop in the keg because I feel like, even with dental floss, it’s difficult to get the lid to seal properly. And I don’t use any finings.
The kegs I have dry hopped in have had no issues, either with hop aroma fading or seal issues. If you’re still having issues with the seals, maybe use a dab of keg lube to help.
The NB Off the Topper kit I have in my keg has been there for a couple of months now, and it’s still just as “off the top” as it was when I pulled the first pint.
Looking at your recipe, I think some people may recommend dividing up those 15 min hops into some at 15 and some at flameout/whirlpool. From what I have read here based on some members experience, your flavor/aroma could last longer with a good flameout/whirlpool addition. In the IPA’s that I have done (I kind of brew all over the place with regard to style), I’ve done whirlpool additions with great success.
One thing I have started doing with dry hopping in the keg is putting the hops in a muslin bag and just dropping them in the keg with no string attached. I let it dry hop for 5-7 days at cellar temp depending on the recipe then just pop it in the kegerator without pulling the dry hops. The Plinian Legacy had two dry hops so I pulled the larger bag and left the smaller bag before it went into the kegerator but I have not noticed any ill effects and I have noticed much less of the fading I used to notice on IPAs when I pulled the dry hops.
Probably helps for mine that I don’t pull the bags of dry hops. I just let it ride until the keg is gone. The one I did of Denny’s Rye IPA is almost gone. Will be a sad day when the keg is kicked, lol…
[quote=“Templar”]The kegs I have dry hopped in have had no issues, either with hop aroma fading or seal issues. If you’re still having issues with the seals, maybe use a dab of keg lube to help.
The NB Off the Topper kit I have in my keg has been there for a couple of months now, and it’s still just as “off the top” as it was when I pulled the first pint.
Looking at your recipe, I think some people may recommend dividing up those 15 min hops into some at 15 and some at flameout/whirlpool. From what I have read here based on some members experience, your flavor/aroma could last longer with a good flameout/whirlpool addition. In the IPA’s that I have done (I kind of brew all over the place with regard to style), I’ve done whirlpool additions with great success.[/quote]
I should’ve been clearer. I add 4 ounces within the last 15 minutes (usually 1 at 15, 1 at 8, and 2 at flameout. I’ve done a hopstand for 20-30 minutes the last couple times too). I’m gonna have to try keg hopping again.
If needed, I dry hop in the keg but muslin bags have gotten me into trouble as they have a tendency to get sucked into the pickup tube. To combat that, I use a stainless steel teaball 2.5-3" in diameter. Toss the hops ion it and close. They sit perfectly on the bottom of the keg. 1/2 oz per keg is plenty to maintain the flavor and aroma.
[quote=“Radagast”]One thing I have started doing with dry hopping in the keg is putting the hops in a muslin bag and just dropping them in the keg with no string attached. I let it dry hop for 5-7 days at cellar temp depending on the recipe then just pop it in the kegerator without pulling the dry hops. The Plinian Legacy had two dry hops so I pulled the larger bag and left the smaller bag before it went into the kegerator but I have not noticed any ill effects and I have noticed much less of the fading I used to notice on IPAs when I pulled the dry hops.
:cheers:
Rad[/quote]
Do either of you guys have issues with the diptube clogging when you’ve got a bag of hops floating in there?
I just thought of this too: When I’m transferring to the keg, I usually zip tie a small piece of pantyhose over the end of the transfer tube to catch any particles. Might this be aerating the beer inadvertently, even though I’ve purged the keg with CO2?
I tied mine with the unflavored dental floss to the outside of the keg. No seal issues and no clogged dip tubes.
I did notice a bit of hop gunk though with pellets, so my solution was a finer mesh bag instead of a regular muslin bag. My LHBS sells some pretty decent fine mesh bags for relatively cheap. With full leaf hops, I just use the muslin bags I have.
[quote=“Catch22”]Anyone ever drill a hole in the dip tube and tie their dry hop bag to that?[/quote]Common sense tells me that won’t work. You will draw CO2 from the headspace in the keg versus the beer in the bottom.
I secure my hop bag to the dip tube with a small sanitized cable tie. Secure it near the top then slide it about 2/3 of the way down before filling keg. Works well for me.
Well…I guess I wasn’t specific enough, but the “gas in” dip tube is what I meant. I assumed that people would know that’s what I was referring to.[/quote]Oops, that never crossed my mind. :oops:
Well…I guess I wasn’t specific enough, but the “gas in” dip tube is what I meant. I assumed that people would know that’s what I was referring to.[/quote]
I don’t think it’d be worth it. Why not just tie it around the knobby deal for the PRV on the underside of the lid? I use a hose clamp with the string of the hop bag secured to it, tighten it up and put it in the keg.
Either way, the OP’s hop aroma and flavor shouldn’t be degrading as fast as 2-3 weeks. Are you trying it cold before you make this assessment? Or are you basing your judgment off the room temp sample at kegging?
I don’t think it’d be worth it. Why not just tie it around the knobby deal for the PRV on the underside of the lid? I use a hose clamp with the string of the hop bag secured to it, tighten it up and put it in the keg.
Either way, the OP’s hop aroma and flavor shouldn’t be degrading as fast as 2-3 weeks. Are you trying it cold before you make this assessment? Or are you basing your judgment off the room temp sample at kegging?[/quote]
…I guess I wasn’t specific enough, but the “gas in” dip tube is what I meant. I assumed that people would know that’s what I was referring to.[/quote]
I don’t tie the bag to anything. I use teflon tape tied to the bag that is run to the out side of the keg, The tape is so thin it seals to the keg and o-ring. Never had a co2 leak issue.
