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Do you mean rousing the hops with co2? I’ve read of some people doing that. I’d make sure there’s always positive pressure if you crack the lid. Maybe do it with a spunding valve to eliminate the possibility of oxygen ingress? Since they’ve been in there 2 days already, I’m not sure how much...

Right. What I mean is, do you think people are saying sulphur ‘ages out’ because they’re cracking the lid to add finings? That’s what worked here.

Maybe it just needs more nutrients then? I definitely want to brew more of these. Will try on the next one.

Any idea how that works? Is there any chance people are cracking he lid when fining and oxygen is doing it? I forgot, I blew it off a ton with CO2, but with a floating dip tube from the top. Didn’t seem to do anything. Seemed like it did at first, but was still there.

Had a go. 74% Pilsner 26% flaked maize with 10 IBUs Hallertau Mittlefruh. 1.042 OG. 4.6% W34/70 started at 20c @12psi throughout. Ramped after it slowed down and ended at 71F or so. American lager water profile on Brewfather ,added 0.4g/liter Wyeast nutrient in the boil and Whirlfoc...

The only drawback I’ve found when fermenting and serving in the same keg is when you purge after burst carbing it kicks up the yeast / trub back into suspension. I’ve tried the set it and forget it method, which worked great. On the last beer I spunded to 25PSI @82F after high krausen, so it...

You’re welcome. Let me know how it goes

He only sells on eBay, AFAIK.

I don’t see why you couldn’t keep the keg cold and fill it up again when it kicks. I haven’t seen a clear lid for corny kegs. Yup! That’s it. Have had no issues with them.

I saw some people cut the dip tubes, but the clearest beer is always at the top anyways. I use floating dip tubes in the kegs either way. I even fermented and served a fruited sour from the same keg and it was banging. Didn’t last very long. If you want to transfer to another keg it’s very...

I haven’t checked the actual volume of my kegs. I’ve been fermenting and serving from the same keg, though. Just need a floating dip tube. Works great. The FlotIt v2 is my fav so far.

10PSI at pitch or after isn’t going to really do anything at 68F or so, except probably slow the fermentation down. If you want to get fresh info on pressure fermenting check out Dr. Hans on YouTube. Tons of stuff. There’s also a guy named Lucas Steyn that uses a similar process. US-05 more...

Thanks for all of the info. I used absorbic acid on the non hoppy beer before this and just forgot this time. Haven’t tried dextrose. I’m dry hopping right after high krausen, but surely it’s still worth it. Will try next time. It’s crazy that I see people only open the lid during active...

Thanks, guys! I appreciate it. Will let you know how it goes.

These in particular do, but I’m going to try some new ones I got from YVH. Not even 1 bag I bought from MB was vacuum sealed, but I did that right away and put them in the freezer. The bag of Idaho 7 smells like straight up garlic and onions. El dorado smells like nothing. Is there a reliable...

I wanted to update this thread. I brewed another hoppy beer and it got wrecked by oxidation again. Even before the oxidation it severely lacked hop flavor and aroma. Decent hopstand and 30 minute addition. I’m fermenting and serving in kegs for now. 3g batches or so. Dry hopping at the tail...

Which fermenter is it? I’ve read about people using a co2 filled balloon to help with o2 suck back when cold crashing. Maybe check that out? As far as transferring, I’m pretty sure you can push sanitizer out of the keg to purge it and perform a gravity transfer. Keg in to fermenter bung...

I edited the post. How about after the hop burn is gone, but still not ready?

What does a hoppy beer taste like to you after the hop burn is gone, but still isn’t ready?

Hopefully that's what it is. Have you tried that?