Search results

What kind of system do you brew with? And ferment with?

Any update?

Here’s all the maths on it: http://www.lowoxygenbrewing.com/brewing-methods/kegging-care-guide-purging-transferring-stabilizing-finished-beer/ I use a dremel cut off wheel to trim my dip tubes so they don’t protrude into the keg. Basically take off a half inch or so. *Edit: I do both the...

These type of issues are why using a bag really should be a consideration. Yes...I know. Utilization....all that. It’s possible to get the same (if not better or sometimes not) flavor and aroma as commercial IPAs. So the results CAN be the same. And the hassles of clogged transfers are...

This: https://www.morebeer.com/products/brewbuilt-coolstix-glass-carboys.html And then drill a hole in a keg lid and use this to secure and seal the coolstix: https://www.brewhardware.com/product_p/truebulkhead12comp.htm Coolstix says it’s 1/2” OD. Should work with bulkhead. You put lid on...

Do you find any difference between pellets and leaf as far as flavor and aroma go?

Why leaf?

I had mentioned you in another thread about this style in regards to haze, dry hop timing, and flavor and aroma stability. But maybe the oats this person is using is causing more of his issue than dry hop timing. New England Style IPA issues...

This is where I lack knowledge. I lean towards keeping all my additions at flameout. I’ve given up on any extended whirlpooling at lower temps....don’t feel like it adds much. Flameout and cooling right away do it for me. The beer benefits from a quick 212-200 degree soak of the hops before...

Typically...I want one to support the other. For instance Mosaic has a rounded flavor profile compared to Nelson....which is dynamic. Nelson seems to have a tartness/dryness to it that Mosaic does not. This tart (white wine/gooseberry) seems to compliment the broad fruitiness of Mosaic well...

Your experimenting anyways... Anything someone recommends is going to be new to you (unless they suggest a combo you have already done).....hence an experiment of sorts...your taking a chance on someone’s recommendation. My guess would be any of those hops are worthy of a single hop brew and...

The ones you have never used...do a single hop beer. The ones you have do 2/3 one and 1/3 the other at flameout (whatever the kids are doing these days) and then dry hop the same ratio. Galaxy with Nelson will be my next combo to try.

Yes. Yes. Take an in-depth look at some of those threads you have read. Couchsending has a lot to offer as far as process.

Let the beer get to final gravity. Cold crash to mid 50’s with a small amount of co2 head pressure to avoid sucking back o2. After 48 hours dump what has settled. Turn off the fermentation temp control or warm at least into low 60’s. While applying a small amount of gas...say 1-2psi....pop...

Ferment the beer all the way out and then dry hop. No need to do it during fermentation....you loose hop character to the yeast dropping out taking those oils with it. The less yeast during dry hop the better....so cold crash and then dry hop. I’d assume your serving keg was purged of all co2...

Also...in your opinion...is Riwaka as good as Nelson?

Anyone have any insight or comments on this in regards to kettle and dry hop amounts: “...The Imperial India Pale Ale will be released and will likely debut, in triple dry hopped fashion (twice in the fermenter, once in the cask) at the Three Penny Taproom’s Montbeerlier, first anniversary event...

Not sure. Could be like when they started posting some of the other NZ Hops as sold out before actually putting them up for sale. Not sure I’ll buy some...would have today if I could have combined the order.

Thanks for the heads up. Bought mine. Missed on the Riwaka though.

I don't know what the problem was...most likely material clogging the bag somehow. I BIAB and don't use any filters during the boil. I use whirlfloc, a healthy whirlpool for chilling fast, cut the whirlpool once done chilling, and then let the trub settle for at least an hour before...