Beer Forum

I am fermenting an IPA with 1056 Wyeast /OG 1.070. There are dry hop additions for each of the first 5 days of primary. Fermenting in 8 gal plastic buckets, I pop the lid and sprinkle the hops on top of the kraeusen. In and out in 20 seconds. The Co2 being produced is HUGE, so I am hoping the beer is protecting itself from O2 by natural purging. I swirl the bucket a little when done. My question is should I stir the dry hops into the kraeusen or just do what I am doing?

gwk453 wrote:I am fermenting an IPA with 1056 Wyeast /OG 1.070. There are dry hop additions for each of the first 5 days of primary. Fermenting in 8 gal plastic buckets, I pop the lid and sprinkle the hops on top of the kraeusen. In and out in 20 seconds. The Co2 being produced is HUGE, so I am hoping the beer is protecting itself from O2 by natural purging. I swirl the bucket a little when done. My question is should I stir the dry hops into the kraeusen or just do what I am doing?

No don't stirl. The hops are just acting as a nucleation site helping the CO2 being released. It is actually a good thing, scrubbing out some of the oxygen that the hops are bringing with them. By stirring you're probably going to introduce even more oxygen. Just let it be.

thatguy314 wrote:

gwk453 wrote:I am fermenting an IPA with 1056 Wyeast /OG 1.070. There are dry hop additions for each of the first 5 days of primary. Fermenting in 8 gal plastic buckets, I pop the lid and sprinkle the hops on top of the kraeusen. In and out in 20 seconds. The Co2 being produced is HUGE, so I am hoping the beer is protecting itself from O2 by natural purging. I swirl the bucket a little when done. My question is should I stir the dry hops into the kraeusen or just do what I am doing?

No don't stirl. The hops are just acting as a nucleation site helping the CO2 being released. It is actually a good thing, scrubbing out some of the oxygen that the hops are bringing with them. By stirring you're probably going to introduce even more oxygen. Just let it be.

+1. As long as the CO2 is still outgassing, everything is fine. When it stops out gassing you'll still be fine. The CO2 will be like a blanket over the top of the beer, since it's heavier than air.

As long as the CO2 is still outgassing, everything is fine. When it stops out gassing you'll still be fine. The CO2 will be like a blanket over the top of the beer, since it's heavier than air.
Just make sure YOU don't outgas when you add the hops. That could give it a sulphury flavor.

Ironman wrote:Just make sure YOU don't outgas when you add the hops. That could give it a sulphury flavor.

However outgassing next to your coworkers is not only acceptable, it's laudable.