Dry Hopping and Cold Crashing

[gerald8_kop]

Afternoon all - hope a good Saturday is being had!

I'm currently brewing the below kit - with the intention of it being my last 'out of a can' type job so I wanna go out with a bang - and have some queries now that it has sat in the FV for two weeks.

It's the first time I have done a high gravity beer with the OG being 10.072 which should give me a touch over the 8 percent mark. I'm taking a reading tomorrow and so shall report back if it is of consequence but my current intention is to up the temperature to about 21 degrees (its been a perfect 18 in my fridge so far having pitched at 20) for a few days, chuck the hop teabags in (Amarillo and Willamette) and then cold crash before bottling.

Now I haven't cold crashed before and probably won't do it much going forward but I want to give it a go out of curiosity if nothing else and was wondering whether to dry hop a couple of days before CC or simultaneously. I was going to give the hops just a couple of days in total to get as much aroma as possible, but if I do that before starting the CC then that means they will have ultimately been in 4 or 5 so what do people suggest? And with them being in bags should I fish them out or just leave within since my FV does have a pick up tube?

Also wondering whether it's advisable to let the beer warm back up to room temp before transferring to my batch primed bottling bucket or do so cold, and whether the fact that I have to move my FV to a higher surface for the bottling will undo the entire process by disturbing my trub again?

Decisions..

 

[Keruso]

Afternoon all - hope a good Saturday is being had!

I'm currently brewing the below kit - with the intention of it being my last 'out of a can' type job so I wanna dgo out with a bang - and have some queries now that it has sat in the FV for two weeks.

It's the first time I have done a high gravity beer with the OG being 10.072 which should give me a touch over the 8 percent mark. I'm taking a reading tomorrow and so shall report back if it is of consequence but my current intention is to up the temperature to about 21 degrees (its been a perfect 18 in my fridge so far having pitched at 20) for a few days, chuck the hop teabags in (Amarillo and Willamette) and then cold crash before bottling.

Now I haven't cold crashed before and probably won't do it much going forward but I want to give it a go out of curiosity if nothing else and was wondering whether to dry hop a couple of days before CC or simultaneously. I was going to give the hops just a couple of days in total to get as much aroma as possible, but if I do that before starting the CC then that means they will have ultimately been in 4 or 5 so what do people suggest? And with them being in bags should I fish them out or just leave within since my FV does have a pick up tube?

Also wondering whether it's advisable to let the beer warm back up to room temp before transferring to my batch primed bottling bucket or do so cold, and whether the fact that I have to move my FV to a higher surface for the bottling will undo the entire process by disturbing my trub again?

Decisions..

You have hit on one of those big questions to which their will be many options and opinions, I favor 2 days dry hop at fermentation temperature then cold crash for 1 day, here’s an interesting perspective, a case for short and cool dry hopping

 

[gerald8_kop]

Yeah I suspected there would be no definitive answer (as ever!) but it would be nice to draw on the experience of others.

And thanks for the link though I fear you have used this thread's URL. It got the 'view's count up after a few attempts to be sure mind!

 

[Keruso]

Yeah I suspected there would be no definitive answer (as ever!) but it would be nice to draw on the experience of others.

And thanks for the link though I fear you have used this thread's URL. It got the 'view's count up after a few attempts to be sure mind!

Sorry my mistake, I have edited the URL now

 

[DavidHatton]

Afternoon all - hope a good Saturday is being had!

I'm currently brewing the below kit - with the intention of it being my last 'out of a can' type job so I wanna dgo out with a bang - and have some queries now that it has sat in the FV for two weeks.

It's the first time I have done a high gravity beer with the OG being 10.072 which should give me a touch over the 8 percent mark. I'm taking a reading tomorrow and so shall report back if it is of consequence but my current intention is to up the temperature to about 21 degrees (its been a perfect 18 in my fridge so far having pitched at 20) for a few days, chuck the hop teabags in (Amarillo and Willamette) and then cold crash before bottling.

Now I haven't cold crashed before and probably won't do it much going forward but I want to give it a go out of curiosity if nothing else and was wondering whether to dry hop a couple of days before CC or simultaneously. I was going to give the hops just a couple of days in total to get as much aroma as possible, but if I do that before starting the CC then that means they will have ultimately been in 4 or 5 so what do people suggest? And with them being in bags should I fish them out or just leave within since my FV does have a pick up tube?

Also wondering whether it's advisable to let the beer warm back up to room temp before transferring to my batch primed bottling bucket or do so cold, and whether the fact that I have to move my FV to a higher surface for the bottling will undo the entire process by disturbing my trub again?

Decisions..

Nice Avatar/profile pic, used to be a regular at Hillsborough during the 80's/90's when I couldn't get over to liverpool, the user name suggests thee might be a Red?

 

[DavidHatton]

Afternoon all - hope a good Saturday is being had!

I'm currently brewing the below kit - with the intention of it being my last 'out of a can' type job so I wanna dgo out with a bang - and have some queries now that it has sat in the FV for two weeks.

It's the first time I have done a high gravity beer with the OG being 10.072 which should give me a touch over the 8 percent mark. I'm taking a reading tomorrow and so shall report back if it is of consequence but my current intention is to up the temperature to about 21 degrees (its been a perfect 18 in my fridge so far having pitched at 20) for a few days, chuck the hop teabags in (Amarillo and Willamette) and then cold crash before bottling.

Now I haven't cold crashed before and probably won't do it much going forward but I want to give it a go out of curiosity if nothing else and was wondering whether to dry hop a couple of days before CC or simultaneously. I was going to give the hops just a couple of days in total to get as much aroma as possible, but if I do that before starting the CC then that means they will have ultimately been in 4 or 5 so what do people suggest? And with them being in bags should I fish them out or just leave within since my FV does have a pick up tube?

Also wondering whether it's advisable to let the beer warm back up to room temp before transferring to my batch primed bottling bucket or do so cold, and whether the fact that I have to move my FV to a higher surface for the bottling will undo the entire process by disturbing my trub again?

Decisions..

This was my first ever brew, it takes an absolute age to be ready, around 8 weeks if I remember correctly.

 

[gerald8_kop]

Nice Avatar/profile pic, used to be a regular at Hillsborough during the 80's/90's when I couldn't get over to liverpool, the user name suggests thee might be a Red?

I live in Nottingham but was born in Sheffield and have been a season ticket holder on the Hillsborough Kop pretty much all my life...probably why I drink so much. The gerald is because Gerald Sibon was my favourite player whilst a teenager - it's a childhood moniker that stuck for forums and such!

 

[gerald8_kop]

This was my first ever brew, it takes an absolute age to be ready, around 8 weeks if I remember correctly.

By ready, do you mean it took an age to bottle condition? Or that it took a good while in the FV to reach the desired gravity? My blowoff tube bubbles halted after a week though like I say a hydrometer reading will be taken tomorrow.

 

[DavidHatton]

By ready, do you mean it took an age to bottle condition? Or that it took a good while in the FV to reach the desired gravity? My blowoff tube bubbles halted after a week though like I say a hydrometer reading will be taken tomorrow.

sorry, it took an age in the bottle to be drinkable, so my advice would be leave it at least 5-6 weeks in the bottle.

 

[gerald8_kop]

Ah okay.

This makes me feel sad. But at least I'm pre-warned

 

[DavidHatton]

I live in Nottingham but was born in Sheffield and have been a season ticket holder on the Hillsborough Kop pretty much all my life...probably why I drink so much. The gerald is because Gerald Sibon was my favourite player whilst a teenager - it's a childhood moniker that stuck for forums and such!

makes sense, two great number 8's then, wasn't going when he was there. spent many a saturday in the kop at Hillsborough. Lived in Shef for 15 years before I moved south. love the city, especially Jannath just of West st

 

[DavidHatton]

Ah okay.

This makes me feel sad. But at least I'm pre-warned

Yeah, wish i would have brewed the young's premium ale kit first, ready in 1 week after fermentation. brewed it 3 times since the youngs, before I swapped to all grain.

 

[Scottyburto]

I would say dry hop 2-3 days then cold crash 2-3 days. But keep to 5 in total. As far as I'm aware hop creep is more of an issue in higher gravity beers, so perhaps check your gravity a few days in a row before dry hopping!

 

[gerald8_kop]

I would say dry hop 2-3 days then cold crash 2-3 days. But keep to 5 in total. As far as I'm aware hop creep is more of an issue in higher gravity beers, so perhaps check your gravity a few days in a row before dry hopping!

Yeah that did cross my mind too - exploding bottles are also a concern in a small rented flat.

 

[Harbey]

Another +1 for your avatar. I imagine you'll find mine quite acceptable too.

Throw your hops in for a couple of days then cold crash for a couple of days. Keep it cold when you bottle but then put the bottles somewhere warm so they can carb up. If possible, put them somewhere cool again after a couple of weeks and then leave the as long as your will power allows.

Are you turning to all grain after this?

 

[Cyberjip]

You have hit on one of those big questions to which their will be many options and opinions, I favor 2 days dry hop at fermentation temperature then cold crash for 1 day, here’s an interesting perspective, a case for short and cool dry hopping

Good read, thanks for posting

 

[gerald8_kop]

Another +1 for your avatar. I imagine you'll find mine quite acceptable too.

Throw your hops in for a couple of days then cold crash for a couple of days. Keep it cold when you bottle but then put the bottles somewhere warm so they can carb up. If possible, put them somewhere cool again after a couple of weeks and then leave the as long as your will power allows.

Are you turning to all grain after this?

I do love McKee and the EPB. Met him when he was in Notts last summer for his art gallery but spent the entire time talking (moaning) about Wednesday with him.

Thanks for the advice, I think that is what I'm going to do. I'm in no mad rush to drink it I guess but living in a city centre flat I don't have much room to store multiple batches and am restricted to one on the go and one bottled. Girlfriend has been laid back so far about things but I think I've hit my limit!

And yup that's pretty much the idea re BIAB. I only started brewing in January, and after doing a few Cooper/Mungrove Jack type jobs and buying a Brew Builder FV for an acquired fridge I really want to up things. Reckon I will do at least two or three extract/specialty grain kits first as a little stepping stone mind as I need to trial and error my kettle on the flat's induction hobs anyway. Hopefully won't need a buffalo unit aswell but I'm less than confident on that score.

The below is my thoughts on a brew pot FWIW which I posted on a couple of FB groups should you have the time to keep reading and offer any ideas

Spoiler: Brewtech SS TC

I'm a kit brewer looking to buy a kettle with future BIAB in mind and have been doing some pricing up whilst pretending that the pub money I have saved shouldn't be used for more 'important' things.

So due to space limitations and a fairly small FV (24L) I will be doing batches of about 20L or even a touch less depending on ABV. Am I not being too hopeful that a 40.5L pot will be adequate for BIAB?

https://www.themaltmiller.co.uk/…/ss-brewtech-tc-brew-kett…/

Would most likely get the thermometer dial and whirlpool fittings to go with, aswell as a cheapish pump.
Any thoughts or alternate suggestions? I'd rather pay a little more now for quality, than regret it in a years time.

 

[gerald8_kop]

Hmm so the sample is 1.020 (6.8%) and whilst drinkable, had an usual taste to it which I would struggle to describe in my brewing naivety. Came out mostly as foam to begin with too which I poured away (half a test tubes worth) despite the pickup tube being set horizontally atm.

Have upped the inkbird to 21 degrees incase it has stalled/needs reawakening and will take another sample in a few days time.

Pah.

EDIT: Perhaps I should add that I forgot to refrigerate the yeast initially, but did at least rehydrate before pitching.