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I dry-hopped an IPA in a keg and refrigerated right away. After 6 days, I removed the hops, which will suspended in a paint strainer bag. As I expected, after letting sit for a day, the first couple of pours were full of hop material. Then it cleared up. I decided to bottle some of the beer...

I normally ferment with US-05 at 66-68 to start. But, with two full kegs my my fridge, which happens to also be my fermentation chamber, no luck controlling the temp. Guess I need another fridge! I wonder what my roommates would think. If they loved beer as much as I do, it wouldn't be an issue.

Whenever I work on a recipe in Beersmith, the program ends up telling me to do a barge sparge that includes more water in the second sparge. Eg. 1 gallons for first spage, 3 gallons for second sparge What is the reason for this? I have considered just splitting it in half, but I'm not sure...

I treat a large volume of water and use that for both my mash and sparge, so both are down near 5.5 pH. Not sure if there is a downside to doing this.

I just finished an IPA that was dry-hopped in the keg in the 40's F. It tastes really good. I was getting some bitter and green flavors, but that was just for the first couple of pours...some of the hop material was still in the beer.

I'm reviving this thread, so I don't need to start a new one... I have a porter that is fermenting right now in the basement. I didn't realize how cold it is down there. I looked at the temperature strip on the carboy, and it's about 56 F. I pitched 2 packets of rehydrated US-05 at 68 F. It...

Always! =)

Thank you both for the input. I ended up dry-hopping for 6 days at 40-42 degrees. well, the first 2 days were closer to 48. There is so much flavor and aroma. After the beer is poured, you can smell it from several feet away. I dry-hopped with 1.5 oz each of simcoe, centennial, and citra...

I've decided on 6 days of dry-hopping at serving temperature. Originally, I wanted to try the shorter side and do 3, but since it isn't at room temp, I'm going for 6. The beer smells amazing. I hope it tastes good as well.

This beer turned out to be terrific! Funny thing is, after dry-hopping with the same varieties hops I used for the boil additions (East Kent Golding and Fuggle), I thought I ruined the beer. The flavor after dry-hopping tasted soapy and the everything was clashing. I put the keg in the fridge...

Hey all, I came across a few posts on here in which members seem to share the opinion that dry-hopping warmer is better. I am looking up this information, because I decided to dry hop in the keg and start refrigeration right away. I found a couple of papers, and when putting the results...

Good advice. I need to keep on brewing so that I learn the balance that works best for my taste.

I recently brewed a single hop IPA using Amarillo. I tried a high sulfate to chloride ratio (160:50). I did this to get dryness in the finished product. However, many brewers use an inverted ratio. It started out dry soon after primary fermentation (while it was still a bit green). Then it was...

Today is brew day. I treated my water with a campden tablet about a half hour before I heated the water for mashing. My concern is that if I pitch the yeast today, will the campden tablet cause problems for the yeast? i.e. should I wait 24 hours before I pitch the yeast? Or can I just pitch it...

Thank you for the advice, everyone. My estimated SRM is 4.2 without the black malt. I thought this was a bit light, but hey, I guess it's just color. I figured the small amount would not affect the flavor. Do you find that saisons naturally have good head retention without the use of...

I'm wanting to brew a saison. Something on the drier side. I'm thinking of using Wyeast 3711 for its relatively high attenuation and also for the peppery/spicy flavor it imparts. I'm looking for feedback on the recipe and would like to know what kinds of hops would be good for dry-hopping. Also...

I'm sure this has been touched upon numerous times, but I'm having trouble finding a thread for the specific question: Can I just cold condition in the keg, then remove whatever it is that drops out by pouring the beer? In other words, if all of the unwanted proteins and other things drop to the...

I was going say the same thing in my original post, about stouts versous lighter beers. The last beer before the IPA was an imperial stout. Before it was bottled, it tasted somewhat like the finished beer. This is my first dry-hopped IPA, which is what had me thinking about potential differences...

I guess I put this in the all-grain category because that's how I've been brewing my batches. I guess this is a more general question.

I'm curious what others experiences have been when it comes to sampling their beer before carbonation, whether force carbing or bottle conditioning. I just sampled an IPA that I am dry hopping with a bunch of Amarillo (6 oz for just under 5 gal). I like to sample more than I probably should...