Recent content by derekcw83

Yeah, actually just poured a pint. Been in the keg for a week or so, and I really like the Nelson Sauvin hops, never used them before now. Quite a unique aroma and flavor they contribute.

https://www.brewersfriend.com/homebrew/recipe/view/673197/funky-buddha-hop-gun-clone

My first attempt at a clone for this beer using bits and pieces of info accross the web for hops and ingredients. Turned out pretty close, but I adjusted malts to come out darker and an extra ounce of Nelson in the dry hop...

There's not alot to detail,as I've gone up and down the whole process to eliminate oxygen, short of going for the "LODO" process. All my other styles are lasting a month to 2 months with good flavor and aroma. Ipa's last about 3 weeks from pitching, before starting to develop oxidation effects...

https://beerandbrewing.com/dictionary/icjVak6iZV/potassium-metabisulfite/

I have been fighting oxidation in ipas for years now. And I currently try really hard to drink them within a couple weeks, with the first week being by far the most enjoyable. I even began kegging in an attempt to limit oxidation effects. I came accross an article discussing potassium...

I think it's a combination of a few things. Young wine, higher alcohol, etc. I took a sample to my lhbs and they acted like it was perfectly fine, just very hot with alcohol. I suppose maybe I am pretty sensitive to it and I also need to let it mellow for a bit.

Well I fermented it in a dark closet and I keep my house at about 76°. I let it go for 2 weeks as the instructions said. I know that fermentation can cause higher temperature but I assumed 76 would be fine per the instructions. I did add more than normal sugar along with the juice before...

I have brewed many many gallons of beer. My first wine I made a month ago. All went well, I thought, until I recently tasted the wine. It has a strong ammonia odor. The taste is bearable, and actually good. It is a raspberry peach sangria kit. But the odor of ammonia burns your nose :( What...

So I've been experimenting, I've had decent success keeping the qd disconnected from the liquid side. But I've forgotten to disconnect a couple times and suspected a quick decline in flavor and aroma. So I purchased an in line ball valve shutoff and put it on an ipa, and remembered to...

So I've been experimenting, I've had decent success keeping the qd disconnected from the liquid side. But I've forgotten to disconnect a couple times and suspected a quick decline in flavor and aroma. So I purchased an in line ball valve shutoff and put it on an ipa, and remembered to...

Yeah there's alot of data suggesting that using co2 from fermentation would flush the serving keg better than any other method. My next planned endeavor is todo a fully closed fermentation and transfer between 2 kegs, purging the serving keg prior, with dry hops in a ss hopper.

I meant capping with the orange cap. But I suppose you do that prior, but you still need to putthe racking cane in, how to avoid o2 then?

But you still get oxygen in the tubing, capping process, and dry hopping steps, am I right? My interest is getting a completely oxygen free (or close to it) fermentation with dry hopping, on all my ipa's

What's your transfer process? Clearly you have a closed fermentation but what about when going to the keg? Or is that just for cold crashing to avoid o2?