What Size craft beer fermenter do I need
- Jul 09, 2021
- 57
- tiantai
Dry Hopping of Craft Beer is Done in Tiantai Brewery Equipment
Fermenting beer under pressure offers many bonuses to the brewer, including significantly reduced exposure to oxygen, quicker turnaround times for your homebrew and the ability to naturally carbonate. There is one area in which it isn’t so user-friendly however. Dry hopping under pressure can be a tricky endeavour, resulting in a foamy mess and inadvertently adding oxygen to your batch if done wrong.
Don’t worry though, if you’re brewing under pressure you can still dry hop your beers — IPAs are not off the menu! Knowing when to dry hop is important and with a little forward thinking, you can set up systems that prevent oxygen from ever touching your beer post fermentation.
The Benefits of Dry Hopping Under Pressure
As with fermenting under pressure, the main advantage of dry hopping in a closed, pressurized system is that there’s no chance of oxygen getting into your brew. For homebrewers who have become jaded with quickly fading hop bombs, this could offer a solution to this all too common problem.
On top of keeping oxygen out, dry hopping under pressure is said to keep hop aroma within the beer. The theory is that there is nowhere for the delicate aroma compounds to escape to if the vessel is sealed under pressure. Often you can smell hops coming from the airlock during primary fermentation, and many brewers believe that these hop aromas are lost to the atmosphere.
Fermenting beer under pressure offers many bonuses to the brewer, including significantly reduced exposure to oxygen, quicker turnaround times for your homebrew and the ability to naturally carbonate. There is one area in which it isn’t so user-friendly however. Dry hopping under pressure can be a tricky endeavour, resulting in a foamy mess and inadvertently adding oxygen to your batch if done wrong.
Don’t worry though, if you’re brewing under pressure you can still dry hop your beers — IPAs are not off the menu! Knowing when to dry hop is important and with a little forward thinking, you can set up systems that prevent oxygen from ever touching your beer post fermentation.
The Benefits of Dry Hopping Under Pressure
As with fermenting under pressure, the main advantage of dry hopping in a closed, pressurized system is that there’s no chance of oxygen getting into your brew. For homebrewers who have become jaded with quickly fading hop bombs, this could offer a solution to this all too common problem.
On top of keeping oxygen out, dry hopping under pressure is said to keep hop aroma within the beer. The theory is that there is nowhere for the delicate aroma compounds to escape to if the vessel is sealed under pressure. Often you can smell hops coming from the airlock during primary fermentation, and many brewers believe that these hop aromas are lost to the atmosphere.
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