Nate Smith gave me a nudge, and Derek Prentice - with regard to dry hopping in open ferment.
So, I have a 750 litre brewery in Central London - and a passion for very hoppy beers. Dry hopping has been a preferred method, ever since I have been brewing. I had always percieved that I couldn't dry hop in ferment; 1, utilisation, 2, infection and 3, just having flat bottomed open fermenters wasn't the right thing (needed CC ferms)
So, Nate said, just chuck 'em in and dial the temps back and all should be well. Derek said, try pellets. These two peeps, well confirmed my ideas.
So, we did 1lb a UK barrel, of T90 centennial pellets, into post ferment, on "primary" yeast. Dialled the fermenters back to 9'c, and waited a week.
We now have one of the hoppiest beers brewed in the UK - and by hell it's gonna turn some heads and tastebuds. It's clear, bright, clear and smells the bollocks!
Thanks Nate.
