Kegging question

I dry hop by dropping a 'medium' muslin bag (grain bag) of hops into the keg. After a week or two, I push it to another purged keg using CO2. This way, there's no exposure when I 'remove' the hops.

 

When I dry hop in the keg, there is no floss. Just hops in bag(s) and the headspace is purged with 25psi, then disconnected from the tank. Dry hop for 4 days. Invert the keg once per day for at least a half hour then re-invert.

After four days, the hops are removed from the keg. This of course, requires removing the lid and "blowing out the aroma" as some people suggest to be your problem. It will obviously blow out the aroma in the headspace, but the aroma in solution remains for your drinking pleasure. Does all the aroma jump out of a bottle when you open it? No. Does the aroma in the headspace of the keg actually make it into the glass in mass quantity? Doubtful.

The keg is re-pressurized, purged and chilled for a 7-10 day slow force carbonation. This technique produces substantial aroma for at least two months. I have no intention of saving a hoppy keg longer than that.

You don't use a corny keg and I don't use a sixtel, so I'm not sure how feasible removing a free bag of hops would be for you. I suppose you could use floss and remove it. Many people leave the hops in the keg the whole time and like the results. I've never tried that.

 

I have been kegging for about 3 years now, and my beer is always good and nicely carbonated.
I can only tell what works for me.
I don’t know why my keg has this issues but here is someone else on the forum having a similar problem.
(Copy and paste to address bar, I get the link to insert)
http://www.beeradvocate.com/community/threads/kegerator-pressure-problems.54711/
My fix for this was to get the beer to right C02 level, then turn off the C02 when I not pouring. Not at each pour, but when I done drinking for the night. The reason this works, is because once the beer is carbonated in the keg, the keg acts a pressure vessel. As long as your kegs got a nice seal there is nowhere for the pressure to go, and thus nowhere for C02 to escape to. The beer will maintained the same level of carbonation for a long time. Just like a canned beer, if it is sealed there is nowhere for the C02 to go, so it stays in.
Now why the beer builds head pressure if I leave the regulator on….I don’t know, maybe it’s a cheap regulator that is allowing more PSI then it’s supposed to, but it’s really a non-issue, because the above is a simple fix.
This picture was took about 3 weeks after kegging, and then pouring me a beer, I was actually taking the pic to how clear it was, but you can see the head.
(Copy and paste to address bar, I get the link to insert)
https://drive.google.com/file/d/0Bz_vdv-VQfJXMTRyXzFsUWRRcmM/view?usp=sharing

 

you are correct that the aroma is contained within the liquid. however the theory is that every time you release the gas in the headspace you are also blasting CO2 into liquid to re equilibrate. this will cause dissolved CO2 to enter the headspace scrubbing volatile compounds along with it. CO2 gas will scrub volatiles, the question is how much and to what extent. there is a finite limit to the volatile compounds that have dissolved from the dry hops. a bottle is consumed immediately, and there are basically zero exchanges between atmosphere and liquid.
without having experimented and just knowing some basic physical properties, it is arguably best to limit the amount of CO2 exchanges taking place.
Cheers.

 

FTFY. (Some LHBSs, anyway.)

 

Everyone of em. And .....I've never even asked for their advice!

 

fantastic piece of advice, I'm going to write that down for the next high hop high dry hop beer I do, because I totally understand why this would help! thanks.