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That’s why (if i could get something rigged up) would prefer to put the hops in, purge with bottled co2, and drop them in right away. I’m not comfortable leaving them at fermentation temp for a prolonged period of time even if they are purged of o2. Also....for a keg at least....and with my...

I think the takeaway from cloudwater is practice providing as ideal an environment for the yeast as you can....keep it as healthy as possible. Esters will follow.

That would work. You could vary the length of the tube to accommodate your typical dry hop volume. What can you pressurize this to? 30 psi would be ideal in order to fully purge O2. Also, triclover gaskets are made that have a mesh screen in them....in order to prevent dust and material...

I made this about three weeks ago: The idea is to use it with a corny keg lid with a ball valve attached to it. Inside the keg would be a bag around a flexible frame attached to the underneath of the valve...inside. The bag would catch and filter the hops so they don’t clog the dip tube...

Some breweries use these or versions of these: https://marksdmw.com/products/mini-dry-hop-cannon Attaches to a triclover butterfly valve on top of the conical. Purge....then open valve to drop them in.

Your already practicing patience with your beer...lagering/conditioning. Clearing. People rush...8-10 days grain to glass and so on.

No Look at the Cloudwater blog post and spreadsheet.

Just so I’m understanding this correctly...24g/l dry hop. About 3.2oz per gallon?

Those cells in the spreadsheet seem linear in relation to beer production.

Post #2 in that thread echos what I was saying: https://www.homebrewtalk.com/forum/threads/british-yeasts-fermentation-temps-and-profiles-cybi-other-thoughts.221817/#post-2601883

One thing you may want to try....which I used to not support....but as time has gone by and after changing quite a few things in my process, I have come back around to cold crashing before dry hopping. If you look at their spreadsheet...they are conditioning from 18c to 12c before dry...

Interesting. Are are they up to something else?

I have not krausened yet but have spunded, primed, and force carbonated (the slow way). Either way, beer benefits most from the time needed to do any of these techniques. Foam/carbonation seems to be better in beers I take my time with. My guess would be, if done right and recipes executed...

Do you do a forced diacetyl test? It's for yeast nutrition most likely...although I've never talked to them or know much about them....likely Servomyces which is yeast high in Zinc. This is really the only nutrient that wort doesn't provide yeast.

Attenuation going down seems to indicate fermentation is less than optimal. Are you ensuring the beer has hit final gravity or assuming? If you normally do primary for X amount of days, are you treating each generation the same and calling it done in those same amount of days? Without a...

I just take all the hardware off and out of my kegs....poppets, lid, PRV, dip tubes...etc and put everything inside the keg and fill it with hot water and PBW. Easy...soak, dump, rinse, Star San, and put it back together. I guess in order to clean a conical, you can not clean the various...

Thank you for sharing! I guess I'll stick with the kegs for now. I've only done this once but figured out a decent way to harvest yeast from the primary keg. After transferring to another vessel from the primary keg, I flip the primary keg upside down on my bench with my short sampling picnic...

Now that you have been fermenting in a conical for a while, have you found it to be as easy if not easier to ferment beer in than kegs? Dry hop additions....are you still bagging those? Cold crashing.....? Transfers? Any pro's and cons list?

I hear yah...knowing myself, I’d be checking it all the time anyways.

So right in that area would be the spunding zone? I looked at Google sheets also. There is a feature that allows you to set a notification when somebody edits a shared sheet. I wonder if that can be leveraged with this application...would the Tilt be considered a user as it automatically...