cold_crash
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- Oct 16, 2021
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Isn’t this high temp of water practically o2 free? I’ve heard that a thermal of that temp kills the o2 present anyways. I’ve used this method with fruit additions before and have gotten DO tested and still get numbers back as low as 5ppb.I do huge dryhop doses and never get grassy or unless the hops are bad.
I’m concerned with the methods o2 not because of purging but due to the water your mixing the hops in having a high DO already and or when moving the hops around getting DO. What you’re explaining that they are doing is making a hop tea. Not bad in of itself but it is risky post fermentation and especially especially with this style.
I just literally can’t even phathom Kimmich doing this, atleast the way I’m thinking of it being done. I haven’t heard of anyone doing this since maybe 2014. Not saying no one is but I stay pretty up to date with best EBP of brewing and I just feel like I would have heard of this
I know I read it somewhere, but I have a friend who is a pro brewer and brewed a collab with Alchemist and this was the dry hop method they did, which is how I know the process. Thermal the brink, purge it with co2 and then keep the system as closed as possible. I’m assuming a Bunsen burner would help during the addition of hops to make sure no o2 gets in that way