Used dried Voss today for the first time

Teufelhunde

Today, I made the below beer and used dried Voss as a stand in for s-04. The flavor profiles seems similar and I thought I would give hot fermentation a go. I overshot my chilling a bit, and pitched at 72 degrees, put the fermenter in the mini fridge and turned on the heat pad. Three hours later, at 85 degrees, a fully formed krausen and bubbling away. Eight hours after pitch, a beer that started at 1.061 is sitting at 1.046(85 degrees). Wouldn't surprise me if this beer hits final gravity in less than 48 hours.
Oh yeah, the smell when opening the fridge to look is WONDERFUL.......and it's fascinating how much movement there is in the fermenter....

Zambezi-Special

Yeah, Voss is a beast.
But I find that taste is better when you give it a bit of time, even after fermentation is done

seatazzz

What @Zambezi Special said above. I use Lutra and Voss (both dried) in many beers, and I've found that a good hard cold crash for about 2 days does the trick; I kegged one without crashing once, and the beer tasted green after carbonation, but did settle out after about 5-6 days to something better.

Teufelhunde

Sounds like a good idea. I use a mini-fridge for my fermentation chamber. If I use it for a cold crash, it bottoms out about 40 degrees and it takes two days to get there.....This particular beer has a 3 oz dry hop, I wonder if I would be OK to put the hops in when I turn the fridge down(After 3 days at a stable FG of course), give it the two days to cool down and two to sit there cold, then remove it to room temperature for one day, bottling the next?

bracconiere

the recipie link doesn't work?

Teufelhunde

works for me....

bracconiere

huh...not for me.

seatazzz

There are a few schools of thought on when to dry hop; some do it after 7 days, some wait longer, then there are others (myself among them) that drop the dry hop when the krausen starts to fall, or shortly thereafter; theory being that as the krausen drops, it takes the hop material with it, resulting in better distribution throughout the beer, YMMV. Do what works for you, but I personally wouldn't dry hop cold. Maybe take the beer down to more of an ale temperature, say 62-66, and leave it there for a few days. Then crash it for a couple of days, and bottle. That has the added bonus of all of the hop gunk compacting with the yeast, resulting in clearer beer.
*edit I should really completely read posts before I respond. No need to remove the beer to room temperature after crashing, bottle it cold! You'll get clearer beer in the bottle that way, with less gunk at the bottom of each bottle.

Teufelhunde

Yeah, wasn't too sure about dry hopping cold.....and I get very little hop matter in the beer as I dry hop with this: Big Mouth Bubbler® Depth Charge® - Dry Hop Filter

seatazzz

I still dry hop old school, either in a muslin bag or commando; but you've got the right idea there!