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Try doing the cold crash to soft crash method -just to see. Drop the temp down to 33* for 3-4 days, then get the temp back to about 45-55 degrees and then add the hops. Then, burp the beer 2 times a day. Do this by blowing co2 through the liquid out-post. So the co2 gas goes all the way through...

did you ever inject the hop extract into the keg? What if you did what'd you do and how 'd it turn out? Thanks!

Really curious about this statement. There has never been a time in my experience where I wanted hop creep. As a matter of fact, I have gone through massive changes in my brewing in an effort to avoid it. I've found hop creep invites all sorts of undesirables. Can you provide more details on...

Hi, I just brewed a Kolsch and I'm about to keg it. But I wanted it to age a bit before I tapped into it. When you lager, do you lager in a keg or a secondary? I gave up on secondaries years ago, btw and have no intention on doing this. I don't have an empty fermentor. But I would like to know...

Hey Inkbird.... I'd love the temp controller. Count me in!!

Golden Promise and Idaho 7 are two of my favorite ingredients. If I had that hand, I'd play it. I know I read somewhere that Idaho 7 works best when whirlpooled -stepped at 170*, according to Scott Janish, I think??.

Denali (now Sultana), Vic Secret

im all about the ball lock,

pm'ed

Keep the verdant. Use a blow off and you'll be fine. Thanks @Bobby_M . The graph shows that you'll get roughly a quarter of the IBU if you drop your first hop addition in at about 175*. And that's if you leave it in the full 60 mins and held that 175 temp. The temp will cool as time goes on...

Actually, I don't know if "resting" at or "cooling" adds to bitterness. The longer the hops are in contact with warmer wort, the more extraction of the alpha acids you will have. But they are not being boiled, which will contribute to bitterness. Basically, if you use a brewer's software...

you have longer contact with the hops and more hop oil is released. That longer contact time also imparts additional bitterness.

Well, I don't let it fall all the way down to the low 70's. If I am doing a 140* addition, I'll let it steep for 20-30 mins tops. I mean... I got a life, lol. After that 20-30 mins, then I start up the chiller and cool her down to pitching temps, and I'll empty into the fermenter. As the wort...

I dont ever use a lid. I have never had a problem. I was scared crapless the first few times, but now, I dont even think twice. I kill the boil, add the hops and walk away. Check the temp and repeat. I am not trying to hijack your idea or recipe. Like I said... the only thing I would do...

I do. But, if you are pressed for time, after you hit those target temps and after like 20 mins you're not close to the next schedule, then you can use a chiller. It will take some time for the temp to drop naturally.

Yeah. Your 10 minute, FO and hop stand are fine the way they are (add that .5 extra where ever you want in that schedule.) But.... if you want be crazy, don't throw any in until the boils is over -at FO. Then, let your wort naturally cool, add another addition between 160-170... and then really...

If youre looking for input, I would drop the 60 min citra addition. It is not needed in a NEIPA. I have done NEIPA with zero hop additions until the boil is over. You'll get a contrasting bitterness with the late hop additions. I feel the .5 60 minute addition would be better suited as a late...

yes please!

:no:

Yes, code please...