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If I've dryhopped in the keg, I've put my hops (pellet or whole) in a hop bag and tied it halfway down my liquid out tube. Sanitize your hop bag before doing this just to be safe. You could also weight it down too. The idea is that you don't block/clog the dip tube with hop or bag. Others have...

Yambor, I'm not sure you are getting an appropriate answer for the context you've put your beer in. What about the beer do you not like? On addressing your recipe, it looks like you are using 66% of your hops for bittering. With the somewhat low gravity and high attenuation, you're putting the...

I tried that in a 2 malt best bitter and found little to no flavor contribution over what I may expect from using a bit more crystal malt or some prepared dark invert sugar. I kind of think of it like adding LME. I'm fermenting a beer somewhat similar to this one (though 2/3rds the gravity) with...

I'll bite, as I've just used the Kolsch II strain (similar) in a side-by-side Kolsch/pale ale. I felt the yeast itself needed a bit more conditioning time than a more regular ale strain but when the yeast cleared up it got out of the way letting the hops shine. Your pale looks tasty, if not for...

I'll be interested to see how the flavor holds up over time for you guys that are predominantly late-hopping and/or using FWH. I'm currently struggling (read: not enough time or resources to brew frequently enough) with whether or not late/bittering hops fade faster than FWH hops, which I've...

passedpawn, don't be jealous, it is a work microscope. You'd be wasting your money if you wanted it. I think your setup is pretty cool and all you need actually. It would be neat to have my own home yeast lab but I only get to brew 12 batches a year and fear it wouldn't be worth the extra...

I used this culture in a 1 gallon batch and it went all sour/acetic on me. Nothing from the starter or the fermented batch looked bacterial, so maybe I got some wild yeast in there or the Jeremy King strain went wild. I'm tuned in, let see some bacteria dance :ban:

berrywise, you inspired me! Got this "hack job" done in time for my Oktoberfest party in two weeks. Holds 12. Was thinking about how to do the handle until I stopped thinking about how to do it! It will be fun to see how well this fills and re-fills. It's been tough sitting on the oktoberfest...

I've worked with 1968 and never had an issue with diacetyl. Let the beer tell you what to do, not some predetermined schedule. A schedule only exists when you've fermented with a particular yeast for a number of times in the same type of beer. And only then is it just a guideline, the beer still...

Not a bad idea, thank you for the suggestion! What kind of blends have you come up with, if any?

I just brewed a hefeweizen that was 60% rahr white wheat, 40% Vienna, with 3068 fermented higher than I wanted (68++F). Very little clove. Perhaps not surprising at the higher temps as banana dominates. So, higher kilned base malts like Vienna probably don't supply the enzymes necessary to...

I've used Crystal hops in two light beers recently. I'm intrigued by the use of them here in the same quantities as what I perceive are much stronger hops, What's the reasoning for their inclusion, what do you expect out of them? I've read that these are pretty mild and delicate, so does the...

I made the mrbowenz recipe with the chinook dryhop and will agree with the others. It defenitely gave the beer a punch over the EKG, although my EKGs were probably very weak. If you can (and want to), I'd dryhop the whole batch with your EKG, bottle/keg half, then dryhop the remaining with a...

This was done at work on an inverted Nikon microscope with plastic slides, 400-600X. It wasn't an ideal setup because I had other work to do and I don't want to waste resources. Sorry I'm not more specific but this isn't a do-it-at-home type microscope. Regarding glycerin stock viability, I...

Not much information here but maybe a few of you would like to see naked yeast :ban: Picture 1 is a third or fourth generation washed sample of Wyeast 3068. Trypan blue staining to check viability, which was about 10%, after 8 months in the refrigerator. Note some sort of coccus strain, perhaps...

Great looking beer Buna Bere. I find it interesting you used Crystal hops and Kolsch yeast in this beer. I recently made a kolsch with 3oz/5gal as a FWH addition. While young, I really got a grapefruit/citrus character (flavor and aroma) from this single addition, not unlike what your judge...

It's possible, though I can't say for sure...every fermentation is different, you just try to control the variables that you can. I do remember being somewhat underwhelmed with my kolsch upon racking. Rather nondescript as far as what I expected from the yeast (some fruitiness, not a fruit...

permo, that's a nice simple looking recipe that I think I'm gradually moving to. I've used Notty more than US-05/1056 and sometimes feel that even 10% crystal and high mash temps still result in a somewhat dry and light beer (may not be a bad thing). The Cascades are classic and have always been...

Looks as if you got some yeast-derived esters there, even if a good dose of it. Probably typical, especially now that it is carbonated. That will help release some aromatics. What's funny is that my kolsch started out like that when it was young but now with some age in the keg it has mellowed...

Good stuff. My conversion efficiency is somewhere between 85-90% so that's where my losses are. It was interesting to see that go down from a hand-cranked corona mill to a motorized mill I used at a well-known homebrew supplier. I have to double-crush the grains there to get the same level of...