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I dry hop in the keg warm for a few days. I don't pressurize it but you could pressurize it at 30'ish or so psi to have it be carbonated when you cold crash (check a temp/pressure chart to be sure). Then I put it in the keezer to cold crash it and put it on about 10-12 psi and I start drinking...

I do this a lot. I never re-use a dry hopped slurry. I don't really pay any mind to if a subsequent beer has a higher OG or not, but I haven't ever re-used a slurry from a 'big' beer (1.070+ ish).

I throw hop pellets in a mesh bag into the keg and leave it until it's kicked, which sometimes is like 6 weeks. I've never done a side by side experiment or anything but I've never noticed any vegetal flavors which seems to be hypothesized as the potential downside.

Taking a guess, but if you're reading about others dry hopping arm @ 30 psi, it's probably because they want to carbonate their beer. If you don't want to carbonate your beer during warm dry hopping just lower the pressure. If you want to dry hop warm, carbonate in a day, and have the pressure...

I've made several NEIPA with s-04, Verdant, Lallemand East Coast (Conan) and US-05. I like s-04 and conan the best, but s-04 costs half as much and I think has more cells for some reason, so its my favorite dry.

I think IBU's are great for some things but kind of fall apart for IPA recipe formulation. Not sure if it is to style but I like a reasonable amount of bittering hops, a big whirlpool addition, and a moderate dry hop. For 5 gallons that probably looks like 1-2 oz of high AA hops between 20-60...

Cool, I'll give it a shot. Your timing is fortuitous, I'm currently mashing my flanders red. I'll probably aim for 15 IBU or so. A couple days ago I did a sour saison with 7 IBU, so we'll see how sour that one ends up.

Would you recommend that high for a non-solera beer? ie, something that will live by itself in a carboy and not get blended

Kind of a swerve, but what IBU do you all typically use for a wort that will be fermented with a mixed culture including lacto and pedio? I thought 10 IBU was the golden number but sounds like you're all going quite a bit higher than that.

Sweet, thanks guys

Damn dude, thank you for the detailed response. Feeling excited.

I just received several cultures from East Coast and Bootleg, and plan on doing a round of several funky beers this spring. All my cultures include sacc, brett, lacto, and pedio (well, one doesn't have pedio). - All of my beers will have an OG between 1.030 and 1.060. Am I good to direct pitch...

Fwiw I brew the same lager recipe every other beer, and have used every type of base malt under the sun, and they're all pretty similar imo. I bet I could tell a difference in a side by side, but batch to batch I can't.

FWIW, I find I get totally different hop character with almost every brew. Different years, different vendors, even the same bag used at different times. Hops are fickle creatures.

https://www.homebrewersassociation.org/forum/index.php?topic=23312.0 This thread claims that they bottle with the same yeasts they ferment with. I also read that they do a primary ferment with sacc, then get the brett character by (surprise) adding brett at bottling. All that to say, pretty...

That article, when google fu translated, seems to suggest the brett is in the bottle? "But beware, the use of Brettanomyces by brewers is not recent. Indeed, the famous abbey of Orval used since the beginning of the XX th century in its fermentation in the bottle"

Really? Source? In this case I added the dregs plus about a dozen strains of Brett, so should still be funky, but definitely thought I'd read of folks using Orval dregs on their own

You guys who put a clamp around your carboy cap are ballsier than me

Buy a $40 corny keg to ferment, then either drop a hop bag in and pressurize/purge a few times, or put dry hops in a second keg, purge it, and closed transfer to it.

Brewing beer for a valentine day present? I gotta try that