The Ultimate Guide To Dry Hopping - NEIPA

[@preuc3367]

fantastic vid. thank you

[@marco3663]

Mega underrated channel, keep up the good work……..and the humour 👌👌👌

[@flamingalahbrewingco]

Thanks, will do!

[@jhongarcia4559]

Great video and explanation. However, I can’t help but wonder-where’s the safety pressure relief valve on that fermenter?

[@FrankGenoBruno]

As a home brewer this dry hop explanation is very clear. Will you have a video on the packaging?

[@flamingalahbrewingco]

We are about to film a video on packaging our newest beer. Keep an eye out for it!

[@andrewcoen3391]

Fantastic video Sam, please do a vid on the dry hop creep

[@flamingalahbrewingco]

Thank you. Plenty more videos in the pipeline. Cheers

[@Humlegruvan]

Damn this makes me wanna start my own commercial brewery even more... great stuff!!

[@flamingalahbrewingco]

Careful, it is addictive! Thanks for watching.

[@newfyguy2000]

What type of automation are you using for your temp controllers. We’re still setting tank temps at each tank. I like that centralized system you’ve got.

[@IanRossDownham]

Thank you for another informative video.

[@flamingalahbrewingco]

Our pleasure!

[@chrisblake6]

Great video- you mans-plained it very well

[@flamingalahbrewingco]

Thank you for watching and understanding haha!

[@marklpaulick]

Great stuff 👍🏻. At the end there you mentioned 6-8 days contact time - is the longer time getting you more aroma? Why hold it longer? Even 6 days sounds longer than some, you don’t have to wait to clear VDK this time around, right? Also do you think the hops are dropping down to the cone pretty quickly at this temp and pressure? I’d wager a little warmer or a little less pressure might keep em suspended longer? Just thinking out loud.

[@brian.barclay]

Would love an SOP of this process.

[@WulfPAK100]

Another great video Sam. Full of good info. I dry-hop @14°C and only for 2-3 days. I will try your method of colder and testing over a few days. Cheers mate😃🍺

[@flamingalahbrewingco]

Cheers, thanks for watching.

[@scottgoebel4671]

Nicely done!

[@clementguillou3341]

Hey ! Great series, I learn a lot from these videos ! I was wondering about your dry hop technique, aren't you afraid of getting a beer "geyser" ? I'm not very sure of the parameters that would make such a gush happen when dry hopping though, maybe you do something to ensure it wont happen.

[@jimmysando99]

As someone that has had this occur during dry hopping, I am also curious as to how you avoid a hop geyser when dumping in 20kg of hops in quick succession. I find that I have to be much more cautious and add slower. Especially on big dry hops like NEIPAs etc. Cheers mate!

[@clementguillou3341]

@@jimmysando99 Sad... I hope it was not too dramatic of an accident and no-one got hurt ! Did you manage to stop it or did you just let it burp helpless ?

[@jimmysando99]

@@clementguillou3341 Got it under control with minimal product loss in the end thankfully. No injuries or anything silly. I access the dry hop ports from a mobile platform rather than a ladder for this purpose! Still, it certainly caught me off guard when it happened..

[@JChannelJ]

Am I correct in understanding that you're not performing forced carbonation because you're combining dry hopping with applying 18 PSI of pressure for about a week? Or are you still using forced carbonation in some way? It seems like this method might make it harder to precisely control the amount of CO2 absorbed, as you demonstrated in a previous video where you weighed the CO2 for carbonation.

[@giantbeat1]

Thanks for the knowledge!

[@flamingalahbrewingco]

You're welcome. Thanks for watching.

[@masterhomebrewer2154]

Great video thanks. How many litres do your unitanks hold?

[@geoff6532]

Awesome video, love every one you make. Can't wait till your beer is available in Tassie. Are there sugars in the hops or are there enzymes in the hops that break down the unferementable sugars in the beer into fermentable sugars? Also, do you think there's any advantage to splitting the dry hop charge into smaller amounts and burping with Co2 to get more from each charge like suggested in the new ipa or is the hassle and extra time not worth it? Either way, I'm going to try dry hopping cold after dumping the yeast for my next neipa brew. Keep up the videos cos I struggle to learn from most American made videos due to the lack of humour and swearing 🤣🤣🤣

[@flamingalahbrewingco]

Both, you are spot on. Commercially it's not viable to do it the way you are describing. A waste of time, yes! Cheers for watching.

[@indiekiduk]

Are you gonna blow co2 in the bottom port next? Since at that temp the hops prob sunk pretty quick.

[@flamingalahbrewingco]

Yeh you can do that, it's called arousing the tank. I did it the other day with the NEIPA. Just make sure the space between the butterfly valve and quick connect is purged to avoid D.O pickup.

[@TravistheFool]

do you not worry about o2 in the hops bags? will it just float off when you pour it through the co2 blanket since its lighter than co2?

[@flamingalahbrewingco]

Hi Travis, no I'm not worried. Yes, Oxygen is lighter than Co2. It will be pushed out because of the positive pressure inside the uni-tank.

[@TravistheFool]

@@flamingalahbrewingco thanks!

[@timwood8733]

do feel the the dry hop cold rather than warm side pre final fermentation is better for neipas ? do u use cold side dry hopping for any other styles ?

[@flamingalahbrewingco]

I think it's better to hop off yeast when it's over 7 grams per litre. So any style over 7 grams per litre can be done this way. Otherwise the beer can become astringent.

[@jimmysando99]

@@flamingalahbrewingco I have had some success with my DIPA a small Dry Hop #1 at 80% through fermentation, and a second much larger Dry Hop #2 after a soft crash to 10degC. Great video btw.

[@MrSustpa]

Hello, is possible to make beer with higher FG something around 3.80 °Plato?? 1.010 is too dry for my taste.

[@SteveBenson]

I've made Hazy's up to 1.020 that were amazing. Beyond that and balance will become an issue.

[@MrSustpa]

@@SteveBenson thank you!

[@flamingalahbrewingco]

Yes! Raise your mash temp. You'll produce more un-fermentable sugars. 69-73 degrees C should get you around 1014, 1015 final gravity.

[@thetarqazor7835]

You safa’s know how to brew