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Use a bigger bag.....a 5 gallon paint strainer bag or similar bag made for home brewing, crush the hop pellets, and agitate the fermentor a couple times during the dry hop period. You may still have the bag get stuck in the spigot when racking though....unless you can tie it off to the lid...

What type of fermentor are you using?

Why not do a single hop of one of those you haven’t used? 30-60 IBU’s at 60 Flameout of a few ounces. Same with dry hop.

What’s the harm in ensuring it’s not there in case somebody’s palate is? Age and heat can cause it to show its head if it’s not apparent. The test is simple and basically mimics these things. I can’t taste it in my beer when it’s carbed and fresh but I can ensure you from doing a test...

Do you do diacetyl (VDK) test or are just going on final product taste?

Like couch said. They package their own at Yakima Valley. No lot numbers. It is just from a lb I ordered when they first put the 2019 on the site.

5 gallons is total volume....pre mash. I typically end up with @ 3.5 gallons into fermenter plus starter volume of 1 liter. 1st cold crash was on day 10. No hop burn what so ever. It ends up being less than 2 oz. per gallon due to losses....probably @1.5 oz.

2019 Galaxy from Yakima Valley.... All Galaxy...Emily: 2.5 gallon batch 5 gallon total volume Ca: 60 Mg: 5 Na: 40 Cl: 100 So4: 100 R.O. Water 80% Rahr 2-row 15% White Wheat Malt 5% C20 156 mash for 30 min 160 mash for 30 min 5.35 mash ph 170 mash out Adjusted to 5.2 pre-boil ph .65oz...

I think this is very indicative of homebrew ingredient quality. I’m starting to think a much better way to approach various hop focused recipes is to brew seasonal....buy seasonal and ensure proper storage from the get go. Just bought a bag of Nelson from my local and I’m probably not going to...

The picture below is what was left of two ounces of hops after cleaning primary. Keg lid is for size comparison. I bag my hops and thought the bag had ripped during dry hopping. There was practically nothing left in it. I rinsed the bag into the sink along with the yeast cake of the primary...

Make a beer with just malted wheat or malted oats...but not both. Maybe 75-80% two row and the rest of one of those two malts. Then you will start to know the flavor and body contribution(s) better. Trying it for yourself is the best teacher. Haze should be low down on the list of things...

And you have had those beers? And like them?

Have you tried malted wheat? Do you like it?

Just had a few different cans from Treehouse. I’ve Got Promises to Keep One of the Curiosity series (Bluejay on the can) Ssssap But Super Treat stood out amongst them all. Really nice hop flavor...I’m guessing Citra, Amarillo.... Didn’t get any cloying esters (flavors) from that beer (as I...

I like that set up. My buddy sold me my fermenting kegs for cheep and soldered the tab on each lid for free. So my set up was cheeper due to good fortune. Also...one thing that could be argued for fermenting in kegs is some people do mixed fermentation’s (I do). With stainless I don’t need...

I use the same amount of hops common to this style. The beers I produce have too much hop flavor at times and I have to condition longer. The whole free ball vs bag thing is not really a thing. Both work. When it comes down to it...it’s really just a matter if you want to play with floats or...

A simple filter bag is all you need to ferment and dry hop in kegs....easy to clean...cheap and effective. Get keg lids with tabs welded on the inside. Use butchers twine to secure the bag to the lid. Use as big a bag that you can get away with...and suspend it so that it doesn’t reach the...

Hey...if you get back there....bring one of your beers and see if he will test it. My guess would be that most breweries actually use the same co2 that home brewers get. One of my local homebrew shops keeps hops for measuring out for customers out on the table with rubber bands around 1 lb/5lb...

So a volume of gas is how much? 1lb of gas...less...more? You can certainly make something to allow a purge with bottled gas...and reduce the amount of time the hops are sitting at room temp....and finish off the purge with fermentation gas. I’ve followed the LODO discussions here in this...

So how much bottled co2 would it take to purge that half cup volume?