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I had some hop debris clog my floating tube even after crashing but a hit of c02 to the post cleared it at 15 psi. (gas through the floating dip tube) I transferred at 10 psi while I held my thumb on the crack in the lid.

My lid cracked at 15psi around the seal line after 3 days. I haven't glued it or tried to use it again. I won't be running it that high again...maybe 5psi max for fermentation. Pressurized fermentation didn't do **** except oppress the yeast esters.

One of the things I've noticed while canning with a beer gun is that the beer gun post displaces beer when in the can. Once you remove this beer gun the beer level drops maybe 5mm. When this happens the C02 "barrier" drops and air must be pulled in. So I have started drawing the beer gun up to...

I have had that happen to one batch of LA3 NEIPA. A non pressure 48 hour dry hop with flaked adjuncts. I shook it to get carbonation into it when I realized my cylinder ran out 4 weeks into its life. After a week it cleared up but could be roused. Dgallo might be onto something.

The pressure fermented batch is kegged and carbed. Might can it tonight for my trip. A few lessons along the way.. Whoever adds honey malt to this style is crazy. It darkens the beer so much... And doesn't impart much of anything else. I used 2oz of old as hell CTZ in the boil. It definitely...

I think Foam uses Columbus in their dry hop to bring out the dankness of Experimental Jetset. It reeks of Simcoe and Columbus, and has a bitter bite that balances it all out. It could be warrior but I would bet they use Columbus as their bittering addition.

Taste, which is why I confessed that maybe my palate isn't good enough. I have a perfect current experiment for that test though. I'll be sure to report back.

I've done this twice with a calculated FG and not tasted diacetyl. Perhaps my palate isn't as refined as others, though, so it could have been present. Both batches had a 2 part mash designed to increase unfermentable sugar. The crashes were done to halt hop creep.

Whenever I add hops during fermentation, I've noticed that it overshoots the FG every single time. It's part of the "bio" thing that everyone talks about and hop creep. If you want a hardlined FG, don't do hops or a WP before fermentation. Or get a wireless hydrometer and crash out the...

I've started doing loose dry hopping in kegs. Earlier in this thread, someone suggested a filter for the dip tube. I bought this filter on amazon, cut a hole in the top of it (the lid) for the dip tube, and trimmed a keg's dip tube by about 2 cm. I slide the dip tube into this filter as I...

So far it's been fermenting at a linear rate, similar to 1318. If it slows I'll ramp the temperature 10 deg every day until it stops. I'll halt at approx 90F. I don't have time to screw around with this one I'm down from 1.063 to 1.042 on 36 hours of active fermentation. 24 of it ripping...

got a source for that? Hard to believe when it's floccing well and eating so much. If I go home and it's a dead vessel, I'll believe you. But at 15 psi this morning that thing was roaring.

I'll check the gravity when I get home. If it's not on a path to completion in the next few days, I'll jack the temperature. I think I'll leave it at 15psi and see how A24 reacts. Unfortunately, this is the first time I've used this yeast, so I don't have a baseline to compare it to yet...

I've got a deadline on this beer. 8 days into a keg and cans for a work trip where I'm seeing an old friend. I wish I had gone Kveik on this to plow through it, but didn't get a good line on sourcing it in time. So I'm rolling this at A24's peak of 74F and praying for a day or two to settle...

in reference to @Dgallo 's fermentation vessel, I built one over the weekend and threw in a batch of A24 fermenting wort. A few things I learned about building one of these and what they do under pressure. 1. I decided to use the floating dip tube, and bought a "pressure kit" for a...

edit- I'm adding couchsending's quote and reiterating some information that came from a conversation I had with Kimmich useful information for a "clone" is that HT is celiac safe- Kimmich's wife has celiac's disease, and he brews heady topper, holy cow, crusher, and focal banger to be celiac...

How hot did you let that ferment? And with what yeast?

Maybe I should re-iterate- the haze doesn't entirely crash out. But it does lessen after a week. Jostling the keg fixes this, but I don't like shaking my kegs as I think it oxidizes the beer slightly. I think bottle c02 has trace amounts of air in it that cause oxidation, especially when you...

Agreed on the barley. It's like a hybrid between oats and wheat: gives it some body but not as much as wheat. I'm dumping flaked adjuncts next time around. When using 1318 it causes the haze to crash out after a week. I've never had problems with head retention but I've used only 10%...

this was a very informative read, kjm13. I just received my Canular canner and will be sure to implement your methods to limit oxygen exposure. I'm going to pick your brain a bit: Do you cool your cans before canning? I've read that this can help oxygen retention on the can itself.