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Maybe if you put the Dip tube in a screen and just re-circulate the beer.

yea that is for force carbonating. If you fermented for 1-2 weeks at 30PSI your beer would be way over carbonated and the yeast stressed. A lot of people are experimenting with fermenting under pressure and the PSI ranges tend to be between 4-14PSI. 4-6 PSI simulates the natural pressure that...

What calculators are you using? those pressures seem high. 30PSI would over carbonate the beer. I am just finishing up a Lager fermenting under pressure with WLP925 High Pressure Lager yeast. After speaking with White labs at the Craft Brewers Conference I fermented at 64F @10PSI. then Lager...

At CBC DC this year Glacier Hops farm had samples of Hopzoil™ steam-distilled hop oil (aroma) they had been making and it is powerful. I just put ~1/4ml of El Dorado oil in a 3.5 gallon IPA and I think I over did it (still needs to Carb up).

Because I also own a Picobrew Zymatic - I saw that they have a new Kickstarter with an attachment for distilling hop oils https://www.kickstarter.com/projects/1708005089/pico-c-craft-brewing-for-all#h:brewing-distilled Also be aware that each state has varying laws and they are changing, some...

3924 + 4 IPL (WLP 925 HP Lager yeast) =3928

Thursday I received "WLP 925 High Pressure Lager Yeast" from the White Lab Yeast Vault, So I made a quick Spunding valve and have started brewing an IPL to test out the yeast. "Ferment at room temperature (62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one...

Spoke to the Creator of of Idaho 6 (Genghis hop as sold by Yakima Farms) He was at the Crosby Farms booth At CBC. Idaho 6 has been canceled due to Poor yields. I still have not used the pound I have but it looks like it will be a one off.

I Only use the High Efficiency Mash, and it's easy to change the Temp. Just go into the Advanced editor and pick the temp and time you want. Just make sure to edit in the advanced editor after you are done editing the recipe, the settings will be lost if you go back and edit the recipe.

Minimal aroma is lost if any from cold crashing, and any hop oils that would drop out because of cold crashing will drop out when you chill to serving temps. Also a slight bit is lost from finning agents (Gelatin/Bio-Fine) but some prefer the beer with the loss of the harsher hop oils...

Isomerized extract might be what you are looking for, it is added Post-Fermentation, but not cheap ‎$26.95 for 1oz. https://www.morebeer.com/products/isohop-bitterness-extract-1-oz.html https://hopsteiner.com/wp-content/uploads/2016/02/SS_11_10_Iso_Extract_30.pdf Edit: Looks Like they...

I add them directly to the Keg in the last 15-10 min. of the boil. If it is a powder I sometimes mix with a bit of water then pour into the keg. Personally I add whole coffee beans after fermentation while cold crashing.

I have a pound of Genghis and was looking for info as well, this is all I have found It was developed by Jackson Farms in Idaho, The same group that made Idaho 7 (007: The Golden Hop) Genghis hops is also called Idaho #6 Grain and Grape states "Like most un-named experimental hop varieties...

3404 + 3.5 Pale Ale + 5 IIPA =3412.5

Anyone going to the Craft Brewers Conference in DC? It's just a few metro stops from my work so I'll be there.

Like catdaddy66 I've always added it in the last 10min of the boil.

I have used a few different yeast and honestly liked them all, Denny's Favorite 50 Scottish Ale Wyeast 1728 London Ale Wyeast 1028 For drier stouts I have used Imperial Yeast Darkness (Dry Irish ale yeast)

Two weeks ago I was already pushing it with maxing the grain in a 15 gal kettle but everything was going good, then I stirred the Mash before going to next Temp step,and Stuck mash (RIMS). Had to reverse direction and underlet until I could get the flow working again (added 30 min to the Mash)...

I would say yes, and would like to change my answer to Dr. Strangelove.

The Great Escape Kelly's Heroes Red Cliff Parts I and II (not the shortened western release)