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I’m going to focus first of after-transfer keg hoppig for 3 days at 50F versus 65F to see how they compare as far as extraction / aroma / taste. But once I settle on a process for that, signs of hop creep (primarily Diacetyl), fading of hop aroma and any signs of staleness / oxidation before...

When I get around to trying this, I’ll probably go to the trouble of attempting to characterize the taste threshold of both Ascorbic acid in beer and SO2 in beer by adding various concentrations to light Pilsner. Is there some issue with BruLosophy I’m not aware of? I wish he had not chosen to...

You’ve probably already seen this: https://brulosophy.com/2023/11/06/exbeeriment-cold-side-oxidation-impact-adding-ascorbic-acid-at-packaging-has-on-a-west-coast-pilsner/ Because he purposely exposed his beers to oxygen on transfer, this is not a contradiction to your results.. SO2 is...

Another question back to the original topic if this thread; Is hop creep really that big of an issue for those of us that keg hop and keep our kegs at serving temps until they are kicked? -cold-crash before transferring to keg with hops to minimize yeast transfer -pressurize to ~10PSI and...

Hmmmm, that is a brilliant idea (which has never occurred to me). I’ve always hooked up a CO2 tank to the purge input of my carboy cap and just bubbled away the CO2 in the keg through a blowoff tube. ‘Closing the loop’ by connecting the connecting the blowoff hose to the purge input of the...

My hero - thanks for the detailed reply. Similar to my NEIPA process except I added the second round of hops in the serving keg after transfer. I was backfilling with CO2 during that transfer from primary but I’m now skipping that. I would generally cold crash slowly enough that residual CO2...

I’ve been a fanatic about minimizing cold-side exposure to oxygen but I’m now starting to question some of those steps (been reading too many BruLosophies :)). For example, as I just posted earlier, I’m not sure going to the trouble of backfilling the primary fermenter with CO2 when...

Forgot to respond to this. I’ve used both while hops and pellet hops in my kegs with no issues (so far). I’ve made small 300um screen tubes I’ve fit over the ends of my dip tubes and they do a great job keeping hop particles out of the served beer. The hop bed from pellets in a spent keg are...

Thanks. If/when it makes sense to take this discussion to a new thread, now I know how to do it :). So sounds like the hops were added to the keg at fermentation temps (~65F?) but the keg was then immediately chilled to serving temps (~40F?) where it remained until it kicked (similar to what I...

Can’t find out how to start a new thread on the Forum so thought I’d just add a post here instead. I’m interested in the temperature and contact time brewers are using when keg hopping as well as whether they are cold crashing before keg hopping or not. I’ve always transferred from primary to...

130g = 0.2866lb 4gal = 0.129BBL 130g/4gal = 2.22lbs/BBL I used 7 oz Citra in 6 gallons of wort or 2.26lbs/BBL, so pretty much identical DH level. First taste of my WC Pilsner was good but not as good as what inspired the initiative - hop aroma was underwhelming compared to the keg from Tenma...

Been out of the brewing loop long enough to be unsure what ‘Slaps’ means - in your face so hard you feel like you’ve been slapped by hop aroma? Did you use a full 7oz to dry hop for a full 6-8 days starting on day 6 as per that Timbo recipe? I’m in the middle of dry-hopping my first all-Citra...

That’s a helpful suggestion - thank you! But realistically, if following the Timbo recipe as far as dry hop dosages leaves me wanting more, hopefully the beer will be far from undrinkable and if it leaves me wanting more hops, polishing the first keg off and brewing a second with more dry hops...

‘WCIPA’ appears to be a members handle, so searching for ‘WCIPA’ is largely a bust but I did find this thread on ‘New West Coast IPAs’: https://www.homebrewtalk.com/threads/the-new-west-coast-ipa.704268/page-9#post-10320748 Is that the thread you were referring to? Scanned the whole thread...

I ant to make an all-Citra West Coast Pilsner like the one I tasted from Tenma Beer Project (SoCalPils on steroids). I’ve never tasted Timbo but am searching for it. My concern about blindly following the recipe I’ve been given by Tenma is that they brew m huge tanks and I’ve read that dry...

Reviving this long-dormant thread in the hopes that some of you experienced West Coast Pilsner / Timbo-clone brewers are still brewing these beers and can chime in. I tasted an all-Citra West Coast IPA brewed by a local brewery and decided that was a beer I had to brew. I’ve never tasted Timbo...

marcb, the original inspiration for your 'crazy idea' was to prevent scorching below the filter bottom and allow a pathway for gas to escape so that the space below the basket would not become full of trapped gas - from that point of view, how did your design work? Did you get bubbles...

Well let us know how it works out. It looks like perforated stainless rim/ring has been covered by the screen (which will create the same barrier to flow as you have going up). In case the design as-is does not allow enough flow, you could probably insert a thin pick/awl to enlarge the screen...

Very nice - did Chad make that for you? What diameter is it? The bottom lip appears to be made out of perforated SS sheet rather than the solid strip that I have seen pictured in other SS baskets - is there some functional purpose to having the bottom rim formed out of perforated rather than a...

Thanks dinnerstick - I think I have the answers I was looking for. From what several of you Braumeister owners have seen, the pump is powerful enough to counteract the force of gravity and raise the grain bed, but not powerful enough to compress it in any way (so the grain bed falls back down...