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Dry hop chux

Discussion in 'Welcome!' started by Jakemaca, 8/2/19.

 

  1. Jakemaca

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    Posted 8/2/19
    Whats your opinion on using a sanitised chux cloth to wrap up your hops for dry hopping? Instead of going commando and dealing with floaties or using a muslin cloth or a mesh ball infuser and deal with extra cleaning, what about a chux cloth wrapped over your hops? I have a friend who does this and he also uses a sanitiesd glove to squeeze the chux and hops out before bottling to max the hoppy flavour and aroma. Would your brew taste like chux (or would it leach)or does this method work ok
     
  2. goatchop41

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    Posted 8/2/19
    Sounds like a terrible idea to me. Granted, I don't know exactly what chux cloths are made of, but I wouldn't want to be putting unknown fibres in to an acidic liquid environment for several days and then drinking it...
    I may change my tune if it turns out that whatever they are made of is safe, but at the very least I would have thought that even some of the colour would leak from them due to the acidic beer
     
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  3. Dozer71

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    Posted 9/2/19
    I remember the Coopers DIY site saying to put the hops in a fresh chux so must be OK then.

    I usually go commando with a cold crash, or occasionally use hop tube.
     
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  4. Reg Holt

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    Posted 9/2/19
    I have seen it mentioned a few times, the only problem is when you enclose them in anything you will be limiting the contact of the hops with the wort.
     
  5. Jakemaca

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    Posted 9/2/19
    Can you explain how to cold crash after dry hopping if im brewing ale at 18 degrees then bottling and carbing with drops. Curious to try. Cheers
     
  6. Maheel

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    Posted 9/2/19
    basic answer
    you chuck the "dry" hops in "at some point" into the fermenter
    then cold crash to 0 deg to drop the hops/yeast out to the bottom of the fermenter for a few days
    you bottle as normal a yummy dry hopped ale

    i assume u r fermenting in a fridge
     
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  7. Jakemaca

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    Posted 9/2/19
    Cheers. Will give it a try
     
  8. Dozer71

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    Posted 9/2/19
    The cold crash is done at the end of fermation. It will also drop some yeast out, but there will still be plenty to carb your beer up. Just let the bottles rise up to 18/20 so they carb up.
     
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