This is minimized if you add the keg hops at the time of packaging. While the hops themselves are generally safe to add to finished beer, if you are using a hop sack or other apparatus to contain the hops, they must be properly sanitized. Slight potential for increased risk of infection.Less aroma lost to CO2 outgassing vs traditional dry hopping in primary or secondary.Fresh hop flavor and aroma till the keg is kicked.Keg hopping is an excellent way to achieve this, and there are a number of methods homebrewers are using. When it comes to modern IPAs and hop-forward styles, the trend is to maximize hop deliciousness without introducing too much bitterness. The reason for waiting until fermentation is done is to help prevent CO2 outgassing from scrubbing away the delicious hop flavor and aroma the dry hop charge imparts to the beer. Traditionally, an extra dose of hops is added to either the primary or secondary fermenter, AFTER the bulk of fermentation is complete. In addition, the longer hops are boiled, the more compounds contributing to flavor and aroma are boiled off.īy adding hops to low temperature beer, we are able to preserve the precious volatile oils and compounds in the hops that contribute to flavor and aroma without adding significant perceivable bitterness. The longer the hops are exposed to temperatures above the isomerization point, the more bitterness is extracted. This works because the Alpha Acids in hops become isomerized during the boil, which contributes to bitterness. Traditional Dry Hoppingĭry hopping originated as a way to increase hop flavor and aroma without increasing perceived bitterness. Keg Hopping is a great way to impart more of that great hop aroma and flavor for the entire lifespan of the kegged beer.
Have you ever tried dry hopping inside your corny keg?Īs I mentioned, traditional dry hopping is a method homebrewers have been employing for decades to impart an extra burst of hop aroma to their beers.Īdding a dry hop charge into a keg of homebrew has also been a somewhat common practice for a while, but it is not not nearly as widespread as traditional dry hopping.
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