Recent content by Jesse93

Is spunding a keg then fill bottles with a beergun or similar a good alternative? Because I can fit a keg in the place where I brew but not where I live.

Seems like I have to upgrade my gear [emoji16] Nevertheless, I have learned a lot about managing hop creep! Untill I get more space and gear up, I will continue making beer - just not hoppy IPAs. Thank you for all help!

I ferment in a plastic bucket. Not sure how much pressure it can hold.

Spunding might be a very good idea. I do have quite a consistent FG with certain strains, if so, could this be as easy as monitor the SG then plug the airlock hole 2-3 p before FG, chill the fermenter then bottle?

Thanks for the solid info Couch! [emoji869] Then I'll better be off doing saisons for example, untill I live in a more spacy place where I can have a keezer. Cheers [emoji16]

I have not tried to krausen / add more yeast, but I have read about it but it leaves me with some further questions. (Before moving on and changing an unknown parameter, I need to know the root cause for fading hop aroma; yeast management or bottling process. Could be both, which is indicated...

You will need quite high temperatures for that to happen, maybe this is a problem if you ferment at 35 celcius, but should not be a problem at 16 celcius for exsample.

Oils are not gases though.

Now, I did an IPA with the method mentioned above. Straight out of the fermenter, it was the best beer I have made so far with bright citrusy charachter and aroma. After 9 days in primary only, and dry hopped at yeast pitch - the beer passed the forced diacetyl test. I proceeded with...

I will order that yeast when I am out of dry yeast. Sounds very interesting. Floccing is not a problem for me, I'll just fine it with gelatin :) thank you!

Hi, Yes, sort of. Atleast better on the 1 brew I have made with my method so far. Still had precievable amounts of diacetyl after botteling due to bottle conditioning. But swirling the bottles 2 times to rouse yeast cleaned it up. Summary below: instead of fighting the enzymes and the yeast, I...

Hi, Good that you also can confirm the aerate topic. pH is something I already control, but I have not used yeast nutrient or stepping up the temperature during primary fermentation. I really appreciate these tips, for me, continious improvement is as important as enjoying the hobby :)

Thank you for the information Bierhaus, I didn't know dry yeast shouldn't be aerated. I really like to make processes stream lined, and if skipping shaking the bucket is part of the solution then I am more than happy to avoid it. Next time I will try to dry hop after 3-5 days, should be...

Hi all! Sure, this topic has been up before. Even dug deep into with scientific articles etc. Still some things aren't quite clear to me. So, a couple of hours of googling, reading articles, listen to podcasts etc. I have a good understanding of what "Hop Creep" acutally is, and why it...

Well the conclusion is that I am going to use rye, around 20% flaked rye or rye malt, and 5% cararye. I will also try finding a good funky yeast strain. I guess it will be spicy as hell, but thats kind of cool too :) thanks all