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I don’t necessarily disagree, but I’m curious what issues you have seen when spunding with this style? It’s not clear to me how A & B in the second part of your post relate to spunding. For me, I haven’t used spunding the last few times I’ve brewed this style, but it’s mostly out of laziness...

This is what I do. It's cheap and there's a step-by-step guide on the Tilt website to help you get it set up.

This product looks really interesting. Anyone have any sanitation practices they follow when bottling from the tap or experience with submitting bottles from the tap for competition (gushers, infections, etc.)? I would love it if I could bottle directly from the tap with something as simple as...

For flow control faucets, Perlick is the winner (I own both Perlick and Intertap). The intertap FC isn't as smooth and pours much more foam when restricting the flow much. I never use the FC mechanism on the intertap because of this. For standard faucets, I may lean towards the intertap for the...

I agree with the comments above that it's really a matter of whether the benefits are worth the cost/effort for you. Sure, there are a lot of things that I would rank above it in relative importance (fermentation temp control, kegging, etc.), but it certainly has provided me useful information...

I’ve wondered the same about my Perlick flow control faucets. I’ve been running 11’ of bevseal ultra barrier with those faucets, usually at 12psi and 40F for the past year and pours on the slow side even wide open. Imagine I could probably cut at least 3 feet off without causing any issues, but...

Do you use a floating dip tube when you do this? I've only tried keeping dry hops in the serving keg once. This was with a shortened dip tube with a screen surrounding it. The 1st pour of the day had an astringency to it throughout the life of the keg, which I have to assume was from the beer at...

You got it. It’s generally a pint or less of gunk until I’m getting clear beer. It could be more if you don’t cold crash in the primary or accidentally stir things up a bit during the transfer. Don’t forget to flow in CO2 when you open the PRV to add the fining solution, or you’ll get more O2...

Has Ss released some new info on the system? Or what is your comment in reference to? On their website, I still only see the same 3 pictures that have probably been up there for close to a year now and don’t really show much as far as ports and features go.

Best way to do it if you’re fermenting & spunding in a keg (like myself) would be adding it using a syringe through the PRV of the purged serving/secondary keg while flowing in CO2 at a low psi through either the gas in or liquid out post. I’d guess the amount of O2 getting in through the PRV...

I'm not at all saying that I think I could taste a difference in the same beer spunded vs. force carbonated, but I recall reading somewhere that stress on the yeast due to the higher pressure may cause them to release something (glycerol maybe?) that could have an impact on the mouthfeel and...

Looks great! Thanks for sharing. Out of curiosity, what is the reason you chose not to go full-LoDo cold side (i.e. spunding or natural carbing)? Is it for convenience (avoiding foaming, fewer transfers needed, etc.)? Or do you have concerns with the way spunding may interact with the dry hop...

I was pretty surprised to see Joystick as the yeast, so typed A18 into google quick and came up with this: https://www.brewingscience.com/product/london-ale-iii/ I had a hunch they were using LAIII in most of their NEIPAs, which I think I mentioned earlier in this thread, so this being the...

I'm curious about the process as well - I've yet to get a result that I'm happy with when adding dry hops at the tail end of fermentation and then starting to spund. Have you noticed that hop flavors fall off sooner after crashing when adding dry hops and then spunding? I have definitely had...

You need to pay attention to the units. If it's specified in microns (as in 300 micron or 400 micron), the opposite is true. In this case, it's giving the size of the opening. So a 300 micron mesh is a tighter mesh than a 400 micron mesh. If they give a number like "40 mesh" or "50 mesh", then...

It was a 4oz pack of enigma from Farmhouse that I split evenly between hopstand and dry hop (2oz in each). Citra was 4oz in each, so a 2:1 ratio. This was in a batch that was 6 gallons post-boil, 5 gallons in the fermenter. OG of 1.062.

You’re referring to the liquid hop extract that YVH sells in 10ml syringes? I’ve noticed that those definitely seem to darken over time, but not sure how much this would negatively affect the alpha acids or flavors. I’ve been hesitant to store them in the freezer, but maybe it wouldn’t solidify...

The Citra/Enigma NEIPA I made last year is probably my favorite IPA I’ve ever made. Looking forward to hopefully making another similar one soon.

That’s the one. When Austin Beerworks tried their first hazy IPA, people noticed right away that it wasn’t really hazy. They posted that they used this enzyme in all their beers without thinking of the effect it might have on the haze in a NEIPA. They mentioned a “side effect” being that all...

Thanks for the input - if nothing else, it helps me feel a little less OCD knowing others have thought about this too :) The water test seems like a good suggestion - I may give it a try this week with the tubing that I suspected might have caused the issue. There were certainly other variables...