In micro brewery equipment system, it is not enough to open the fermentation tank, throw in the hops, and close the beer fermenters again because on the other side of the coin is the potential oxygen input.
Tiantai dry hopping doser can solve this problem.
The using steps are as below:
Install hops doser on dry hopping port of fermenter.
Close 1. Open 2, put hops in.
Open 3 and 4, force air out by CO2.
Close 3, fill CO2 from 4 continuously. During the process, check the pressure gauge. Stop until the hops doser’s pressure is same as fermenter’s pressure.
Open 1, hops fall into fermenter. Close 1.
Open 3, Pressure relief.
Remove the hops doser, install in other fermenters.
The key components in this biotransformation appear to be the presence of thiols (3MH/3SH) in the hops along with high levels of geraniol, linalool, and 4MMP/4MMSP, all of which are aromatic oils. Geraniol has a floral, rose or geranium aroma. Linalool has a floral, orange aroma and 4MMP/4MSP has a box tree/current/tropical aroma. Finally thiols, which have been known in wine making for a long time, also have a black currant or muscat aroma.
These various compounds in select hop varieties can be transformed into fruity/tropical aromas and flavor compounds by the yeast near the end of fermentation. For example geraniol is transformed into citronellol, and linalool is transformed into terpineol.
Most micro craft brewery factory are dry hopping near the end of active fermentation or very soon after primary fermentation winds down when there is plenty of yeast available in fermentation vessels. You don’t want to dry hop too early in the fermentation tank, however, as the CO2 bubbling up through the beer can strip away some of the aromatics.
Tiantai company provide complete fermenter unitank and brite tank apply to beer, kombucha, distill, hard seltzer, cider. Contact us to get best offer!
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Emily Gong
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