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Bagging dry hops reduces their effectiveness, but I understand why you'd do it. I used to bag dry hops before I started dry hopping in kegs.

I am controlling the pi through SSH so I don’t think it’s connectivity issues. since this happened during data logging, I bet it’s the SD card as you said. This did happen post update. I updated the build via the web portal, and then started a new brew control/logging. About 12 days into it...

I have been running fermentrack for a year. Before this beer I upgraded to the latest version which added some cool estimates with my iSpindel. And out of nowhere my web portal has been throwing me the dreaded 502 bad gateway error. I set up the current logging and temperature control...

Yes. I've done a few experiments like this: same recipe: 2-row base, flaked barley, a touch of golden promise hops: citra, cascade, simcoe or galaxy soft crash to 58F for 2 days dry hop was 6oz total, one single charge into a purged keg. dry hop method #1: 3 days at 58F with 20PSI of C02...

I've been trying to figure out why my efficiency drops off when my malted oat content rises in the grain bill, and I think you guys just nailed it. I'm stuck using the mill at my local HBS, so I'll give it a shot of double milling just the malted oats before mixing in everything else.

Did you jostle the 2nd batch during it's shelf-life? @Dgallo has reported this to crash out haze and I've experienced the exact same phenomena. I moved a keg of NEIPA that I've made about 6 times and it crashed clear after I hooked it up to my kegerator in my back yard after a day of sitting...

various white papers have stated that hop oils become unstable above 180F and "flash off" into the void, your wort not retaining them. So adding hops at Flame Out or in Whilrpools above this temperature risk hop oil loss. Also- the isomerization of hop alpha acids (making your wort more...

The hydrometer could be off, too. I've ran into this recently with a replacement. I have noticed that my FG tends to be higher when I make the water harder. When I use straight RO my FG tends to be a few points lower. The beer isn't sweet by any means, but is much softer in the end. One of...

That quantity makes sense, the general consensus of the thread leans heavily towards Scott Janish reports (through his brulosophy testing and inquiries at craft breweries) as well as other academic studies that land peak utilization at around 2oz / gallon of beer. There is this brulosophy post...

That's a solid point. Could be a crap bag. I've been brewing with it for only 2 years so I'd hope it was a harvest / batch thing. And along that same point... If batches vary that much... Wouldn't this put these results into the same uncertainty? I'm sure they still trend similarly due to the...

Does that study actually locate a Galaxy DH close to "catty and sweaty?" If so. . toss that in the trash.

This has been a dance I've been learning as well. I've ran into all of the above issues, including broken lids. You end up flying through C02 if you have leaks, so here are some things that I've done to make things "better:" - I've stopped dry hopping "excessively" in the primary. Sometimes...

How would you guys describe Idaho Gem in a dry hop and in a whirlpool?

I've stopped doing fermentation hopping and have gotten quite drinkable beers right after carbonation. So I think your plan will get you what you seek.

did you get a new hydrometer? And what temp are you measuring the gravity at? Too cold will yield you too many points. I broke a hydrometer for the first time in years, and have noticed a few point drift. Also- I've used old 1318 and have seen that the final points need more than 10 days to...

This. A Simcoe / Galaxy / CTZ Pilsen based NEIPA just finished carbonating. A combo of 6oz Simcoe 4oz Galaxy for a 72hr dry hop and a 1oz ctz bio dry hop did well. Simcoe overpowers the galaxy by a lot, but the complexity I dig. The cold crash takes a lot of the whirlpool flavors out of...

Cashmere is very fruity as a dry hop- it's quite good. A lot of lemon citrus with a hint of melon behind it all. I'd dare say the citrus notes border oranges, but not many pick that up. Pairing it with Sabro will just amplify that. I would bet it'd be a great combo. There is a slight earthy...

Get a spare solid lid as well. When I fermented at 15psi, I cracked a lid, either because of the pressure or because I over-tightened it. The 7 gal fermonster fits in a 4.4 cubic ft magic chef fridge that can be ordered from Home Depot (link). It needs some door modification, cutting of a...

what temperature are you dry hopping at? I've been doing 58F which makes me wonder if the hops are in suspension or rolling around at the bottom of the keg.

Update on this experiment: I canned 10 beers while leaving the beer gun fully inserted into the can (tip pressed against the bottom of the can) and 10 that I tried to keep the tip of the beer gun as close to the surface of the rising beer as possible (without foaming it or exposing it to air)...