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This sounds fantastic! What temps and duration are you using for your dry hop? Do these change for WCIPA vs. NEIPA?

What do you suppose is the benefit of grinding the hops? Is it that they stay in suspension instead of sinking at the colder dry hop temps? More surface area? I might just give this a shot on my next IPA. What method do you use to get the ground dry hops into the beer?

Bathtub beer A bit too extreme for me!

You aren't the only one! My apartment has carpet in every room except the kitchen and bathrooms and this bathroom is conveniently located right next to the dryer where I grab 240v from. Who needs a utility sink when you've got a big ass tub in the room! I remember thinking about brewing in...

I've done this for my last 2 dry hopped beers, granted they were a WCIPA and WC pilsner, and didn't notice any negative impact for the month or so they were on tap. Each of them had the dry hop keg loaded with dry hops, ALDC, and biofine at beginning of fermentation and was purged using...

Agreed. One thing to think about is there can be significantly much less fermentation CO2 available after a straight fermentation CO2 purge vs. pushing sanitizer. Really just depends on your situation whether this is even applicable.

Pushing uphill should avoid starting a siphon. Not sure if a siphon is even a possibility with the closed system (sealed keg fermenter, sealed keg with sanitizer, empty keg or bucket with end of hose submerged in pushed sanitizer) but I'd like to avoid it. The idea of pushing sanitizer is you...

Yeah I hear you. I only purge one keg at a time. After each keg is purged, I'll disconnect that one and hook up the keg that was just filled, following my method I mentioned above. One downside is that you do have to switch kegs out but since I work from home most days I can be around to...

It definitely works... I do it all the time. My method is to let the fermentation get to a calculated gravity while using a blowoff tube. At that point I'll disconnect the blowoff and let a little pressure build in the fermentation keg for about 10 minutes. Then I'll set a keg filled with...

My bad... I didn't read your previous comment carefully enough. My comment was from me thinking you were using fermentation co2 to push starsan from one keg to another.

Does this create a siphon? A vacuum? 🤔

Saturated! That's something I strive for... When you say hard shaking, I imagine a bartender shaking a cocktail. Could you elaborate on what your hard shaking looks like? If I understand correctly you are chilling the beer to 45F for 3 days then transferring to a DH keg to dry hop for 1...

Here's the solution I came up with and I'd say it was a success!

Yup you got that right. Either diptube under the false bottom poses problems... Put it on the pickup and the mash particles will clog the hopstopper. Put it on the whirlpool output and the hopstopper will clog in the other direction as well as having to face the diptube downwards instead of...

Curious if you use the same vessel for fermentation and dry hopping or transfer the beer to a separate dry hop vessel.

Any thoughts on how I can incorporate a hopstopper into my all in one spike kettle? My process right now is to use my spike kettle for the mash and boil. At the end of boil I transfer the wort over to my anvil foundry with a hopstopper installed. I'd love one less thing to clean, remove the...

I suggest you read through the brilliant post from @doug293cz to see how each bubble of CO2 produced affects things Maths This is the equation that all this centers on: Final O2 Conc = 210000 ppm * ((Headspace volume L - 0.0001 L) / Headspace volume L)^ (Liters of CO2 produced / .0001 L)...

Here's how I understand things... The fermentation only produces a certain amount of CO2 which you can use to displace stuff in the headspace. If that headspace is just air then the headspace contains roughly 20% O2 and the CO2 from fermentation ends up diluting the headspace due to how gases...

Based on the maths from @doug293cz you'd be left with the following O2 in the headspace (fermenter and kegs). This is assuming a 7g fermenter with 5g of 1.060 wort in it and an estimated FG of 1.012 7g headspace: 1.4 ppb O2 12g headspace: 3511 ppb O2 My approach when using a separate dry hop...

FYI looks like YVH has '22 Nectaron in stock.