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Yea I was trying to finish sweeter with a little more body. OG was lower than I was hoping for so the yeast worked it down to 1.013.

Yeah, I’ve seen your approach to fermenting. I may try to ferment a little higher to try to throw some more esters.

Understand. I target 150:75

Possibly. But do yours go from flavorless to juice bomb? I’ve had plenty batches that have stayed looking like this and flavorless. Something is up. One thing I haven’t explored is PH. Currently, I start from RO and add my CaCL and Gypsum 2:1 ratio, but aside from that it’s your standard...

This is my latest batch, the one we think may be oxidized. I will say the flavor is beginning to round out after almost 2 weeks in the keg, but I also added a last minute citra keg hop. After 3 days carbing the beer was lacking any sort of flavor so I removed it, depressurized the keg, and...

I guess I didn’t realize they can become stale during the brew process. I’d always taken that statement as they can become stale/oxidized because of poor storage.

Ahh, dull hop flavors. Now I have experienced that too many times... Me saying I haven’t experienced oxidation was only in regard to the two commonly referred symptoms of color and cardboard flavor. Don’t get me wrong, I’m still aiming to keep exposure low or eliminated - one of the main...

Thanks. I don’t think I’ve ever had an oxidized beer before... and I don’t know how based on everyone stressing how critical low oxygen techniques are for this style. Ive even had clogged poppets during transfer before where I’ve literally had to figure out on the fly what the hell was going...

So are you at FG before you do that crash? I ferment in a corny and leave it completely closed with a few points left on the final dry hop to scrub out any oxygen pickup there. If you’re not crashing until FG, I don’t know if I could do that with my setup without introducing oxygen. Although...

Interesting. What are you doing with your temps for softcrash and after? For the batches I dry hop late, I try not to purge the CO2 created in the last few days to try and keep aromas contained. Do you consider that dry hopping under pressure? Never crashed before that dry hop tho...

Hmm... I’ll try to use this intel on my current batch. Wait for tail end of fermentation (as mentioned by isomerization above, and WeldWorks and others), add dry hop, allow a couple days to get to FG, then allow a couple days for diacetyl rest... Then jump to serving keg off the dry hop. Is...

Thanks. Tail end meaning 2 points remaining or 10? I ferment in corny kegs, so I can cold crash under pressure. What’s that supposed to do?

Long time lurker, first time poster here. First off, thank you braufessor and many, many, MANY others in this thread for your contributions. It’s helped me expedite my learning curve in attempting to perfect this style. I think I along with many have ditched the must-do biotransformation dry...