Mitigating Dry Hop Geysers: Lessons from Brewery Experiences

Craft breweries have faced incidents of dry hop geysers, which can be dangerous and damaging. Some breweries have implemented changes to mitigate the risks. Bearded Iris Brewing in Nashville, Tennessee, practices dry hopping during the active fermentation stage, usually around day two or three. They add large quantities of fruit and use pellet hops ranging from two to five pounds per barrel. To ensure safety, they have shifted from ladders to scissor lifts for accessing tanks and have added valves to quickly close off the tank if a geyser is imminent. Kindred Spirit Brewing in Virginia boasts a device the size of their tanks, and they safely add dry hops while maintaining tank pressure. They've also switched from ladders to a cage on a forklift for accessing tanks. Nkasi Brewing Company in Oregon has had dry hop geysers on specific tanks due to clogged CIP balls. They now remove the CIP spray ball and use alternative methods to relieve pressure before dry hopping. Key Brewing Company in Maryland has implemented dry hop dosing devices that attach to the tank, allowing for controlled additions of hops while maintaining pressure. These countermeasures help prevent geysers and enhance safety.