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Lucky number: 14 Heating and cooling PID

One thing to think about is that most conicals are not rated for 30psi. Does he open a top vent to allow pressure to escape? Or the PRV?

Not hoppy enough? Add more.

If you get a chance to find and post a link and don’t mind, I’d like to read that article. Or just an author, title, and/or website or book to reference from. The act of dry hopping would rouse the yeast to some extent because of the pellets sinking and rising...which I used to witness when I...

You are resuspending yeast back into solution by warming the beer back up during dry hopping along with increasing the risk for hop creep. I could see the movement stirring up the sediment (yeast and proteins) expediting the clearing of the beer once stationary again.

When you soft crash, do you get the beer off the yeast afterwards? And before dry hopping?

Briess White Wheat. 2.5 gallon batches 3 gallons into fermenter 30 ibus of Warrior at 60 min 3 oz Nelson at flame out Fermented and then cold crashed for 48hrs at 50 degrees. 3 oz Nelson for two days at 62 Crashed to serving temp for 2-3 days Transferred to serving keg, chilled and...

Pretty interesting. I’ve also made heavily dry hopped mixed ferm beers with wheat and they clear like a champ. Experience is the best teacher I’ve found....wish i had more time.

Yes They do. The haze is strain dependent, recipe dependent, and process dependent....and no one way to do it.

80% Rahr 2-row 20% White wheat malt Single hop Nelson beer. Stayed hazy to the last drop. Clear before dry hopping.

I go for three weeks myself and usually push to 4... I’m ok with that. Big difference from 2 to 3 weeks i find. Just wondering what his timeframe is. I’ll have to check out Bobs method.

How long do you bottle condition for?

I think freshness applies to any packaged beer including kegs. Just up at HF and honestly felt the draft hoppy beers just didn’t pop like they usually do. But the draft Mary was....awesome. The malt came through, the hops, the bitterness and dryness. As Shaun has said in an interview...

Soft and and pillowy (words from Trillium description) is not the same a juicy and creamy....so maybe they weren’t going for that? Also...what’s everyone’s thoughts on beer being a fresh product? And there only being a small window of prime flavor...aroma...mouth feel? I’m ok with it...

Do you mind sharing time frame? Brewday to bottle?

I’ve been upping the amounts i use slowly to about 40ppm so far....certainly changes the flavor slightly...seems to accentuate earthier and malty flavors and rounds out the hop flavor. And yes different than just adding calcium chloride.

How are you liking the salt that high?

A recipe and a process are two different things. A given set of ingredients may work for one process and may not for another. Without knowing someone’s particular process (in detail) from grain to glass our assumptions mean nothing....it would help if people provided exact details of process...

Yeah just had another poorly carbonated Saison this weekend at a pretty decent brewery....really almost no carb. Could it be they don’t sell as well and at serving pressure they loose their carb? With everyone buying the hazy stuff maybe they are on draft for a long time?

That’s where you will be with 2 oz. by weight of sugar (sucrose)