“Dry hopping”, also referred to as “cold-hopping” in the business, is a procedure with which precious essential oils are released from the lupulin contained in the hops in beer. Dry hopping is performed after the brewing process in the cold area. At this point in time, the beer is finished but has yet to fully mature.
BrauKon HopGun® Pro
The BrauKon HopGun® Pro is designed for fully automated cold hopping with larger pellet quantities. A special agitator guarantees efficient dissolving of hop pellets, even with larger quantities and at reduced temperatures. To do so, the BrauKon HopGun Pro takes in the complete volume of hop suspension. The suspension can be dosed flexibly to ensure a homogeneous distribution. As with the HopGun, the HopGun Pro ensures the homogenous distribution of hop aromas in the tank and efficient extraction.
The BrauKon HopGun® is flexible to use, with the hop quantity, the hop dosing time and duration being freely selectable. Control of all process steps and CIP cleaning can be fully automated. Thanks to shorted dissolution times of the pellets, the variant Pro is perfectly suited for cold hopping during tank transfer. The hop suspension can be dosed inline, for example, on the way from the fermentation cellar to the green beer cellar.