Recent content by aaronm13

Been thinking about this for a while but how much would tank/fermenter geometry effect hop extraction. I dry hop in a keg and can't help but think the narrow surface area of a keg reduces contact even though I flip the keg.

Ha, sorry. I use the metric system so the "C" was force of habit. Temperature is indeed 58F

Beer looks stunning as always. I'm interested to see how your different dry hop process turns out as I've changed mine on this brew too. Did 1/3 of the dry hop towards the end of fermentation which was only day 2. A24 is an animal. Transferred to my dry hop keg this evening and added the...

took a hydrometer reading there and it's 1.022, Tilt is 1.024 so pretty close. Thats a really fast ferment, 10.80-22 in 72 hours since pitching. Hopefully can eek out a few more points.

To the A24 Dry Hop users, is this yeast slow to ferment and krausen drops really quick? I brewed Monday and fermentation started really quickly and very vigorous. Before going to work yesterday morning, about 36 hours since pitching my Fermzilla was right to the max with krausen and ripping...

That's my worry but for the first time using it could be the safer option. Those NZ hops can really take over. Going to do a small dry hop mid fermentation and rest of the dry hop after a soft crash as Superdelic seems to bring out different flavours depending when you use it.

Did my starter over the weekend so hoping to brew this Friday. I've changed my idea again on the hop bill. Still going with Citra and Superdelic but going to throw in a bit of Nectaron now. Going with 7oz of Citra, 4oz of Superdelic and oz of Nectaron. So a 50/50 split between Citra and the NZ...

Its 39" overall with my kegs. when the lid goes into your keg it stands another 18.5" to the top of the hop bong.

I got one of these recently and it's excellent. Only issues is they're a bit tricky to get in and out of the keg. Also if you're using a heavy dry hop load the hops tend to get stuck. I use it with the Kegland hop bong. I just hit the lid with a spanner to keep the flow going.

That's pretty close to how I run Verdant so. Only let it go to 73/74 but that's usually after most of the fermentation is done.

Hopefully that's what my batch is like too. Where did you get yours from? I see you're in Europe too, I got mine from Malt Miller in the UK.

Hops arrived today so will rub a few and hopefully they're all fruit. Finally got some A24 Dry hop to try out. I know you love this yeast so what's your fermentation temps like to get the best out of this strain?

That's interesting to know. The herb/earthy profile wasn't listed and probably would have made me think twice as it's something I really don't like in hops because for some reason it always overrides the fruit flavours for me. Might be something to try out on a non competition beer.

Cheers. I'll go back and have a look through posts. Probably should have done a search first, haha.

Please post up how it turns out. I'm really excited to try it but will probably be another 2-3 weeks before I get a chance to brew. Love the descriptors of it but would be nervous to go too heavy handed with it in case it's too dominant, especially being a NZ hop.