If you’re a Pico owner, you’ve probably noticed that some of your PicoPaks come with a vacuum sealed bag with tea bag-like sachets with hops pellets in them. These sachets are included in only certain Paks, and are for the magical process of Dry Hopping.

Often found in Pale Ales and IPAs, dry hopping is a process in which hops are steeped in beer after the brewing process and should be added in the middle or end of fermentation. This process helps to add a stronger hops aroma to the beer, giving that wonderful smell we’ve all come to know and love. There are a handful of methods to dry hopping, but with the Pico, if your PicoPak recipe calls for dry hopping, we recommend adding the hops to the beer after three days of fermentation.

After three days of fermentation, remove the Dry Hop Sachet from your refrigerator and open the clear vacuum-sealed bag. Raise the Metal Keg Lid, Pico C Keg lid, or Black Keg Seal from the Brewing Keg, opening the lid only slightly. IMPORTANT: don’t open the paper sachet bags as the hops pellets are meant to stay inside the bags. Place the paper Dry Hop Sachet bags into the Brewing Keg with your beer. The paper sachets are designed to work inside your Brewing Keg while preventing clogging during the racking process.

Replace and clamp the Metal Keg Lid, Pico C Keg lid, or Black Keg Seal on to the Brewing Keg and confirm it is seated correctly. Allow your beer to continue to ferment with the Dry Hops for a minimum of 4 more days, longer if fermentation is not yet complete.

 

 

 

 

 

 

 

 

 

This information can be found on page 75 of the Pico S/Pro Manual and on page 67 of the Pico C Manual. As always, if you have any questions, you can reach out to our Customer Support team by emailing info@picobrew.com.