Kegging Beer: Reducing Hops For A Balanced Brew

Hops are an essential ingredient in beer, adding bitterness, flavour, and aroma. The amount and type of hops used, as well as when they are added during the brewing process, can significantly impact the final product. One technique used by brewers to increase the hop aroma of their beers is dry hopping, which involves adding hops after the wort has been cooled, typically during or right after primary fermentation. While dry hopping can enhance the flavour and aroma of beer, it may not be desirable in all beer styles. In this article, we will explore the pros and cons of dry hopping and provide tips for reducing hops while kegging beer.

Dry hopping in the primary fermenter

Dry hopping is the process of adding hops to beer after fermentation. This technique is used to add aroma and flavour without increasing bitterness. The hops are added during or right after primary fermentation has finished.

The primary fermenter is not the optimal place for dry hopping because the bubbling of CO2 and the agitation of the wort during primary fermentation can take away some of the hop aroma. This can be mitigated by adding more hops than you would for dry hopping in the secondary or keg.

If you choose to dry hop in the primary fermenter, you can use a bucket with a large opening instead of a carboy, or you can simply dump the hops in without using a bag. This will make it easier to separate the hops from the beer when racking to your bottling bucket or keg.

The amount of hops you use for dry hopping in the primary fermenter will depend on the type of hop and the desired level of aroma and flavour. A good starting point is 1 oz. of hops per 5 gallons of beer, but you can increase this amount if you want a stronger hop presence.

When dry hopping in the primary fermenter, you can use either whole leaf hops or pellet hops. Pellet hops are more convenient and readily available, while whole leaf hops take up more space in the fermenter and soak up more beer, decreasing the overall yield.

To reduce hops while kegging beer, you can try dry hopping in the keg instead of the primary fermenter. This will give you more control over the hop aroma and flavour without the risk of losing some of it during the primary fermentation process.

Keg hopping

Traditional Dry Hopping

Dry hopping is a technique used to increase the hop flavour and aroma of beer without increasing its bitterness. This is achieved by adding hops to low-temperature beer, typically during or right after primary fermentation. By avoiding boiling, dry hopping preserves the volatile oils in hops that contribute to flavour and aroma without adding bitterness.

Benefits of Keg Hopping

• Maximised hop aroma: Keg hopping ensures that the beer retains its hop aroma from the keg to the glass.
• Reduced aroma loss: There is less aroma lost to CO2 outgassing compared to dry hopping in the primary or secondary fermenter.
• Increased hoppiness: Keg hopping results in a more hoppy beer, which is desirable for many beer enthusiasts.

Methods for Keg Hopping

There are several methods for keg hopping, each with its own pros and cons:

• Using a keg hopper: A specialised device designed to fit inside corny kegs, allowing room for hops to expand and for beer to penetrate the hop charge.
• Using a "tea ball": Involves using two small tea balls, commonly used for brewing tea, to contain the hops while allowing beer to flow through them.
• Using a nylon or muslin hop sack: This method involves containing the hops in a sack and weighing it down to ensure it remains submerged in the beer.
• Loose hops: This method involves adding loose hops directly to the keg, maximising contact with the beer. However, it can result in hop particulate and increased cleanup.

Considerations for Keg Hopping

When keg hopping, it is important to consider the following:

• Containment of hops: While allowing hops to float freely in the keg may provide better results, it can also lead to clogged posts and faucets. Containing the hops in a bag or device can help prevent this issue.
• Submersion of hops: Since hops tend to float, it is important to ensure they remain submerged in the beer to maximise contact and flavour/aroma extraction.
• Potential for infection: While the hops themselves are safe, any apparatus used to contain them, such as a hop sack, must be properly sanitised to avoid contamination.
• Potential for oxidation: To minimise the risk of oxidation, it is recommended to add the keg hops at the time of packaging or to properly purge the keg headspace with CO2 before sealing.
• Potential for increased haze: Keg hopping may induce additional haze in the beer, which may be undesirable for those who prefer clear beer.

Using a tea ball

When using a tea ball for dry hopping, it is important to choose the right size. The tea ball should be large enough to fit through the opening of the keg and accommodate the amount of hops needed. If the tea ball is too small, the hops may absorb the beer and fill the entire volume, inhibiting proper extraction. It is also important to use a tea ball with a cylindrical design rather than a ball-shaped design, as this allows for better expansion of the hops.

To use a tea ball for dry hopping, simply fill it with the desired amount of hops and place it inside the keg. It is recommended to use two small tea balls rather than one large one to ensure proper expansion and extraction. The tea balls can be placed directly into the keg, or they can be suspended using floss or other non-porous objects to weigh them down and ensure they are submerged in the beer.

When using tea balls for dry hopping, it is important to sanitise them properly to minimise the risk of infection. Additionally, it is crucial to monitor the beer closely as extended contact with the hops can lead to vegetal flavours and grassy notes after a few weeks.

Using a muslin bag

Muslin bags are a cheap and effective way to reduce hops while kegging beer. They are made of lightweight and flexible cotton fabric with a loose weave that allows the beer to flow through with ease. However, some brewers believe that using muslin hop bags can reduce the overall hop character in the beer. This is because of the absorbent quality of the fabric.

If you are using a muslin bag, it is important to sanitise it before putting in the hops. You can do this by placing the bag in boiling water. You can also add a weight, such as a stainless steel fitting, to the bag to weigh the hops down.

Some brewers prefer to use bags made of polyester, which is more durable and less absorbent than muslin. However, others argue that letting the hops swim free produces the best results in terms of flavour and aroma.

• Sanitise the bag before putting in the hops. You can do this by boiling it in water.
• Add a weight to the bag to weigh the hops down, such as a stainless steel fitting or some glass marbles.
• Make sure the bag is big enough to allow for the expansion of the hops. Hops tend to expand and can become compressed inside the bag, reducing their contact with the beer.
• Leave the hops in the bag for 48-72 hours. This is the ideal amount of time to get the most aroma into your beer.
• Consume the beer within 2-3 weeks to avoid tasting grassy and vegetal notes.

Dry hopping under pressure

Dry hopping is the process of adding hops to beer post-fermentation to increase its aroma and flavour without increasing bitterness. This can be done by adding hops to the primary or secondary fermenter after the bulk of fermentation is complete.

To dry hop under pressure, you can ferment the beer in a closed container, such as a keg, under pressure higher than 0 PSI. This can be done by using a spunding valve to adjust the pressure parameters. It is important to have some form of pressure release to avoid over-pressurising the keg.

When dry hopping in a keg, it is recommended to use a hop sock, tea strainer, or fine strainer to contain the hops and prevent clogged dip tubes or taps. The hops can be hung from the top of the keg or allowed to sink to the bottom using sanitised marbles.

Frequently asked questions