I suspect that the mechanics of fermentation at a 2500 litre scale is somewhat different to at 25 litres. Equally you're adding the dry hop during active fermentation, where oxidation is a non-issue.
When you're cold crashing to fine with gelatin though, fermentation is completely and utterly done - I wouldn't recommend crashing before that - and the beer is very vulnerable to oxidation.
Pellet Hops versus Leaf Hops
-
Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Re: Pellet Hops versus Leaf Hops
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
-
Kev888
- So far gone I'm on the way back again!
- Posts: 7701
- Joined: Fri Mar 19, 2010 6:22 pm
- Location: Derbyshire, UK
Re: Pellet Hops versus Leaf Hops
FWIW I've never had any cold-crash related oxidation problems at home-brew scales, and lots of people cold crash who are experienced enough to spot the effects if they were there. I'm not sure of the science, so I wouldn't like to guarantee it couldn't happen in any situation but I think we'd have realised by now if it happened in general. Though some breweries cold crash before the fermentation is quite over (it starts again after kegging to carbonate), personally I've always done it post-fermentation but its an interesting thought that 'maybe' a tad earlier may be better.
Though crashing can be misleading, it should be a 'relatively' slow process. I don't use airlocks, but I have to think that if the design of one can't cope with a slow rate of air ingress without spitting liquid into the beer perhaps it should be retired..
I also only dry hop post-fermentation, as I understood CO2 production can carry the aroma away. So its interesting to hear of people doing it slightly earlier. Always more to learn..
Cheers
Kev
Though crashing can be misleading, it should be a 'relatively' slow process. I don't use airlocks, but I have to think that if the design of one can't cope with a slow rate of air ingress without spitting liquid into the beer perhaps it should be retired..
I also only dry hop post-fermentation, as I understood CO2 production can carry the aroma away. So its interesting to hear of people doing it slightly earlier. Always more to learn..
Cheers
Kev
Kev