The FermZilla All Rounder is a relatively simple, yet versatile pressure capable plastic fermenter. It's popularity is largely due to it's simple design, especially in comparison to it's more complicated brother, the FermZilla Conical.
This means that when it comes to dry hopping your beer your in a FermZilla, your options are somewhat limited. This isn't necessarily a bad thing though, as sometimes the simplest way is the best way. Let's take a look at some options to get those dry hops into your FermZilla pressure fermenter.
Dry Hopping via Carbonation Cap Lid Holes
We've tried adding our dry hops by removing one of the carbonation caps on the lid of the FermZilla, but found the hole just isn't big enough for the hop pellets to fall through easily, causing them to clog the hole that then needs to be cleared by either poking them through the hole, or gently shaking the fermenter. Neither option is particularly ideal.
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| We've tried adding dry hops to a FermZilla via the carbonation cap holes on the lid without much success |
KegLand even have a ball valve attachment that can connect to one of these PCO1881 threads on the lid of the FermZilla. The theory behind this contraption is great, but the general consensus among veteran All Rounder users is the same - it just doesn't work and it clogs as the hole just isn't big enough.
When it comes to dry hopping in your FermZilla All Rounder, we'd recommend using one of the following two methods;
Option 1 - Remove the Lid
As mentioned above, sometimes the easiest way really is the best way. Generally speaking, brewers have two major fears with relation to fermenting beer - oxidation and infection. We get it - opening the lid of your fermenter can be scary and nerve racking as it opens you up to both of these potential issues that can quickly ruin your batch of beer. In our experience though, it's actually fairly unlikely to happen, especially if you're careful.
Here are the steps to follow to add dry hops using this method.
1. De-Pressurise
If you're fermenting your beer under pressure, bleed all the pressure by pulling the pressure release valve (PRV), or alternatively open your spunding valve for a more gentle method of slowly releasing the pressure.
2. Watch Out for Krausen Volcano's
Note that pulling the PRV and causing a rapid drop in pressure can cause a krausen volcano, where the krausen rises suddenly and aggresively, sometimes all the way up to the lid opening and beyond. So if you're dry hopping during active fermentation we'd recommend gently bleeding the pressure using your spunding valve to avoid this.
3. Remove the Lid
Once you've bled all the pressure, (or if you're not fermenting under pressure), remove the lid and sit it to the side of the opening (see the video below for an example). We can reduce the risk of any contamination by not removing the lid and dip tube completely.
Remember, carbon dioxide (CO2) which is produced during active fermentation is more dense than regular air/oxygen, so it will naturally settle to the bottom as a 'blanket' of CO2 sitting on top of your fermenting beer acting as a layer of protection. If you don't move your fermenter there is no reason why this air would be disturbed.
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| Dry Hopping in the FermZilla All Rounder |
4. Add the Dry Hops
Pour your hops in via the top and re fit the lid as quickly as possible. Take care not to waste any by having them spill out and not make it into the FermZilla.
5. Re-Pressurise & Purge
As another layer of protection we then apply some CO2 pressure back into the fermenter and 'burp' it a few times by quickly pulling the PRV. Remember, CO2 is more dense than oxygen so carbon dioxide will settle to the bottom and any trace amounts of oxygen will be at the top and will be vented via the PRV when you pull it. Repeat this 2-3 times to purge the headspace of the FermZilla and you're set.
This is the method we've used many times for dry hopping our beers, and we have never had any issues with oxidation or infection.
Option 2 - Suspended Hop Bag with Magnets
This isn't a method we've used ourselves, however if you insist on not wanting to open your fermenter to dry hop then this option is for you. You can add the dry hop bag to the fermenter before or after it's filled, but we'd recommend doing so beforehand so you have a little more space to work and lower the risk of contaminating your wort.
1. Add Hops & Magnet to Hop Bag
Before filling your fermenter with wort, or immediately after filling (and before fitting the lid), place your dry hops into a hop sock along with a magnet (make sure you sanitise the magnet and use a food safe option to avoid any contamination/off flavours from being introduced).
2. Add Hop Bag to Fermenter
Place the hop sock on the inside wall of the fermenter as high towards the opening as possible and secure with another magnet on the outside of the fermenter (to hold it in place).
3. Fill Fermenter
Fill the fermenter with your wort and pitch your yeast as you normally would (assuming this hasn't already been done). Install the lid and secure with the collar.
4. Purge Headspace
While you're hops are suspended within the fermenter, they are prone to the effects of staling from oxygen, so in order to prevent this we suggest purging the headspace with carbon dioxide (CO2). Connect your gas and pressurise to 10psi, then remove, and pull the PRV to vent the gas. Repeat 2-3 times.
5. Dry the Hops
When you're ready to introduce your dry hops, simply remove the magnet from the outside of the fermenter which will cause the hop sock to drop into your fermenting beer.
Option 3 - Use a Hop Bong
The third and best option is to use a hop bong to perform an oxygen-free dry hop. To do this you'll need to purchase a specially modified lid for the FermZilla that has an opening for the hop bong to be mounted to.
1. Check Butterfly Valve
Ensure the butterfly valve that your hop bong is connected to is closed.
2. Add Dry Hops
Remove the lid from the hop bong and pour the dry hops in. Re-attach the lid when done.
3. Pressurise & Purge
Pressurise the hop bong with CO2 gas to approximately 10 psi. Disconnect the gas then pull the pressure relief valve (PRV) to purge the gas out. Repeat this step 2-3 times.
4. Drop the Hops
Pressurise the hop bong one last time to roughly match the amount of pressure within the FermZilla. Open the butterfly valve to drop the hops into the fermenter.
If the hops become stuck, open/close the butterfly valve a few times to coax them through.
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| The Hop Bong in action for adding dry hops |
Check out our review of KegLand's Hop Bong to find out more about how you can use this piece of equipment for oxygen free dry hopping in your FermZilla!
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Conclusion
These are just a few of the different methods you can use to perform a dry hop in your FermZilla pressure fermenter. We've had great success using the first method of simply opening the fermenter and dumping them in, but for peace of mind it's hard to go past the option of using a hop bong.
Have you dry hopped in your All Rounder using one of these methods, or is there another method you prefer to use? Let us know in the comments below.
I have the ball valve thing, and I used it once. It's a pain in the neck. Now I use the magnet method. Works like a charm!
ReplyDeleteI've seen videos of people trying to use the ball valve and basically having to shake the fermenter to get all the hops through!
DeleteWhat magnets did you use? I'd like to try this method but need to make sure they're food safe to obviously ovoid any funky flavours leeching into the beer from them...