Jarrylo Hops

[Brewelder]

I would add hops in a bag after the first flush of fermentation has died down roughly day 3 or 4 for 3 days then remove them. if you search the forum you will get several different opinions

The only problem with that is that im dry hopping (loose pellets) thru the collection jar on the bottom of the Fermzilla so I can’t remove them once added

 

[The Baron]

well if you are pressure fermenting it gives you more scope on when to dry hop but I would think you could cold crash and the hops should drop down to the bottom

 

[Brewelder]

well if you are pressure fermenting it gives you more scope on when to dry hop but I would think you could cold crash and the hops should drop down to the bottom

I’ve never actually done a cold crash before so can only assume it means chill the wort quickly? Which in turn will kill off any fermentation and drop everything out of suspension like yeast and hops?

 

[Birdsnestbrewery]

I have never used Jarrylo but you can find a few recipes online, for example:
https://phdinbeer.com/2015/08/04/experimental-hop-series-9-jarrylo-saison-recipe-39-batch-2015-09/

 

[Brewelder]

Just looping back to the OP, would appreciate any suggestions as to a beer/recipe for using my Jarrylo in

You could try the one i plan to do if you like a NEIPA?

 

[The Baron]

I’ve never actually done a cold crash before so can only assume it means chill the wort quickly? Which in turn will kill off any fermentation and drop everything out of suspension like yeast and hops?

Yes in your case you would dry hop late 3 days before you want to cold crash so fermentation has finished as I said pressure fermenting should avoid oxygen ingress if done correctly

 

[Brewelder]

Yes in your case you would dry hop late 3 days before you want to cold crash so fermentation has finished as I said pressure fermenting should avoid oxygen ingress if done correctly

Well I’m hoping the whole process will be oxygen free from start to finish, or at least that’s my plan anyway. Once the wort is in the fermenter and the yeast is pitched, the lid goes on and stays on for the duration, even during transfer to the corny.

 

[The Baron]

So you can dry hop at anytime that suits. If using traditional methods more thought into the process has to be used