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A little off topic, but an idea I got from this thread none the less. On my next NEIPA I'm going to make 6 gallons and ferment 2 gals in a 3gal corny with danstar classic Munich, and 4 gallons in a 5 gal corny with London ale III, then jump them both into a 5gal keg. I just so happen to have got...

Love that orange color, which grainbill did you use on this?

That’s one of the reasons I started fermenting in a keg, that and easy O2 free closed transfers. I just sit lid with 30psi before I cold crash, there is still head pressure when I transfer

3.5 gallon batch OG 1.070 FG 1.018 London ale III 50% 2 row 48% white wheat 2% honey malt 8oz lactose 1.5 oz Apollo 1.5 oz Citra 1.5 oz mosaic ^ half in at flame out, the other half in at 170* whirlpool for 30mins 2.5 oz Citra 2.5 oz mosaic 3lbs strawberries 3lbs mango (fruit was froze...

I just tapped a strawberry mango smoothie version with lactose and vanilla, the fruit made my closed system completely useless, it was a nightmare. Ended up having to open it up and switch over to an auto siphon.... hope I didn’t oxitize the crap out of it. I’ll have to chalk it up to a learning...

I use 1oz but that's in a 3 gallon keg (I ferment in 5g and jump to 3g), but that's a good starting place. On the subject of O2, I water/starsan purge the keg, then hook up the gas to 2 psi, crack the lid and drop the bag in real quick, pressurize to 30 psi to seat the lid, then purge the keg...

I have to agree, I got away from keg hopping because of that dank harshness that you can get from it, but keg hopping with cryohops is where it is at. I transfer to keg with bagged cryo and let it sit out over night to extract, then pop it into kegerator the next morning. Leaving it warm over...

^Pretty sure he means FLAKED barley, like Brau used in the first posted recipe.

Do you guys think it's super important to leave the hop material behind? When I whirlpool I stir it up every 10 mins for 30 mins, after the last ten minutes a dump the kettle into FV trying to leave behind what settled to the bottom. Quite a bit of hops gets transferred over. I don't feel like...

I've done 4 brews with the spunding so my experience is somewhat limited (I use to just cap fermenter on day 5-6 when fermentation was winding down). I tried 2 brews where I had it on the whole time and 2 brews where I attached the spunding on day 2 when I dry hopped. Not a huge difference...

That's what I do, I ferment 3.5 gallons in a 5 gallon corny with a spunding valve and a floating dip tube. After 9 days I jump to a water purged 3 gallon corny, never touches O2 and the beer is already carbonated. Jumping beer to the new keg take about 5 mins. Repeat every 3-4 weeks as needed.

I just did 2 side by side batches, the one with a single dry hop of pellets had the burn (us-04), the second batch had 2 dry hops, one was pellets one was cryohops in the keg (F1 Conan hybrid) it was super smooth from day one. Different hops and yeast, so too many variables to make any...

On the topic of hop burn and cryohops I'll offer up my most recent experience. I made two beers of the same gravity, both 1/2 2 row 1/2 white wheat. One was made with mosaic and Citra pellets in WP and DH on day 2, with cryohops in the serving keg. Used F1 Conan/wlp644 hybrid yeast. This beer...

I'm new to using a spunding valve, what's psi do you usually use during fermentation? Do you have it under pressure the whole time or just towards the end?

Has anyone fermented either one these yeast under pressure? I got an IPA riding at ~7 psi right now. Also when stepping these yeast up I accidentally mixed them together so it's a blend of both.

I used this yeast a few times on a 3 floyds bubblegum head clone, it has very little in the way of esters in my experience. I have also used it with a few berliners and goses, came out very clean in that application too.

I once let an arrogant bastard clone with us-04 run up to 80 degrees on day 2 or 3 by accident, I cooled it back down as quick as I could. This was way back when I first started brewing, but I do remember that it turned out pretty good.

I used gigga yeast Vermont for 5 generations and it does drop clear faster each generation, but if u dry hop day 2-3 while it at peak fermentation it will stay hazy. At least in my experience.

Power to the proletariat! I ended up buying like 15 lbs of wheat dme from homebrewsupply.com when they were selling off there back stock of supplies for 40% off. I use it to make quick sour berliners, goses and the like. But I always stick to all grain with with IPAs and stouts. But I'll...

I posted a couple pages back about an extract brew I made, turned out pretty good. All wheat dme+plus some natural carbing via spunding valve made a pretty creamy beer. I was surprised. I didn't even boil for 30 mins, I just brought it to boil for 5 mins to sterilize every thing. Threw in the...