Dry hopping using the yeast bottle in a pressure fermenter

After struggling to get good levels of hop aromas into my beer and reading the paper below I decided to experiment.


I was finding that if I got good aroma levels in at hop stand they were lost during fermentation. I tried dry hopping in a hop basket in the keg but results were average and it produced unwanted bitter sediment in the bottom of the keg.


This video shows dry hopping in the sediment bottle following cold crashing. The idea is to be able to stir the hops through the brew and is done cold so that the bettering component remains in the hops to be reused in the next boil.


This is experimental, I still have to figure out how to deal with outlet ports blocking up. The key findings of the Oregon paper were that, pellets work better, stirring the hops is very important and maximum aromas are reached within 24 - 48 hours.


Dry Hopping - Oregon State Universityir.library.oregonstate.edu