Kal, Curious to know your procedure/ process for packaging/ kegging hoppy IPAs to both minimize cold side post fermentation oxidation and end up with a clear beer. Do you “cold crash”? Secondary? Add gelatin? Or just wait, transfer to CO2 purged keg with a hop stopper on the dip tube. Thanks in advance! I appreciate the detailed recipes. _________________ "If you brew it, they will run"
Joined: 12 Dec 2010 Posts: 10932 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
Link Posted: Sat Oct 19, 2019 10:12 pm Post subject: Re: Post fermentation procedure for IPAs
violette04963 wrote:
Kal, Curious to know your procedure/ process for packaging/ kegging hoppy IPAs to both minimize cold side post fermentation oxidation and end up with a clear beer. Do you “cold crash”? Secondary? Add gelatin? Or just wait, transfer to CO2 purged keg with a hop stopper on the dip tube. Thanks in advance! I appreciate the detailed recipes.
Hi and welcome to the forum! See the "notes/process" section right after any of my recipes. I detail step by step what I do in terms of process right from brew day up until packaging. There will be slight variations from beer to beer as well, depending on how many hop additions I have, or in the case of this beer the process I used to employ for the 2004 version is slightly different from the 2019 version. Cheers!
Link Posted: Sat Mar 07, 2020 7:45 pm Post subject:
Kal, I note that most of your recipes call for a 14.9 gal. pre-boil vol. and a 12 gal. post boil volume to achieve a c.10 gallon packaged volume. Given the huge amount of hops in the fermenter, I would guess that this recipe would need a larger post boil volume to net out 10 gallons in the keg. Has this volume worked well, or should a somewhat larger volume be helpful? I'd rather tap some good experience on this rather than to guess blindly. Thx. _________________ GozieBoy
Joined: 12 Dec 2010 Posts: 10932 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
Link Posted: Sat Mar 07, 2020 8:18 pm Post subject:
GozzieBoy wrote:
Kal, I note that most of your recipes call for a 14.9 gal. pre-boil vol. and a 12 gal. post boil volume to achieve a c.10 gallon packaged volume. Given the huge amount of hops in the fermenter, I would guess that this recipe would need a larger post boil volume to net out 10 gallons in the keg.
No - the 12 gallons post boil accounts for that. Works well for me with heavily hopped beers like this to get exactly 10 gallons in the kegs.
In fact, the 12 gallons is the extreme case to ensure you always get *at least* 10 gallons packaged. Some of the recipes here with lower hop loads (Kolsch, Blonde Ale, Weizen, Wit, etc) could be lowered to 11 gallons post boil by starting with 1 gallon less pre-boil. That's in fact what I do, but for the sake consistency all the recipes here are 12 gallons post boil to avoid confusing people.
Link Posted: Sat Mar 07, 2020 8:51 pm Post subject:
Thanks for the very timely response! I was just completing my design and materials bill, and can now get on the road with this fascinating brew. Can't wait!! _________________ GozieBoy
Joined: 12 Dec 2010 Posts: 10932 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
Link Posted: Sat May 23, 2020 6:55 pm Post subject:
The new 2019 version of the recipe had incorrect dry hop amounts (cut & paste error on my part from the original 2004 version). Now fixed. Sorry about that!
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