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Do you mind explaining exactly what you’re doing to get the hops into the beer in this setup? Also, doesn’t your Speidel seem like it could explode any minute at 15psi? I was hoping I’d be able to use mine to do pressurized fermentation’s as well, but the bottom of mine starts bulging out at...

Ah, that probably explains why it’s working well for you but not for me. I don’t apply any pressure early in the fermentation (unless I were trying to avoid yeast ester production). When I do begin spunding, it’s late in the fermentation and I have pressure set high (20psi). Adding dry hops...

How did you add your dry hops to the carbonated beer? Transfer to a pressurized keg with the dry hops?

Yep, it seems that as long as the serving keg is at or near the same pressure of the spunding keg and the whole closed system stays under pressure during transfer, there isn’t much foaming issue when transferring onto the hops in the SK. For me, it seems like the floating dip tube in the SK may...

I’ve had some good luck doing this with beers without any dry hops, and I think it may become my standard process for those. Not necessarily because I’ve noticed a quality difference, just because it’s easy. I only have one CBDS for now though - waiting to try it with a few more batches before I...

I'll admit that I'm in the camp who takes the pH reading at 10-15 minutes into the mash. Why do I do this? Because someone on the interwebs once told me that the first 15 minutes of the mash is where most of the conversion happens. So I figure that's the most critical time for the pH to be in...

Why bother with diluting it? Any reason you couldn’t just cut the power for a minute while you add the extract and get it mixed in? Turning off the heat when adding extract is standard practice, so not sure why the grainfather (or electric in general) would change that.

Nope - just different names for the same enzyme. Not sure why the ultra-ferm wouldn’t have worked unless it were stored improperly and somehow denatured the enzyme before you used it. 6ml of ultra-ferm in the fermenter got me down to a 0.996 FG.

Another possibility is that your system and chill method are resulting in higher IBUs with the same recipe. For example, if you use a plate or counterflow chiller and the majority of the wort is sitting at near boiling temp with all those late hop additions while it’s waiting to get it’s turn...

I agree with this mostly, but my experience has been that it can take awhile for the WY1450 to settle out. I haven't tried cold crashing at 30F though, so it's possible that would help with that. The first time I made this, I wasn't in any hurry, so I just let it condition at serving temp for 2...

Yeah, it does look like a nice, clean design, but if the element or temp probe needs to be replaced, it’s going to be a much pricier repair than with a system built with standard off the shelf components. That being said, Ss Brewtech took good care of me as a customer the only time I’ve had an...

Also keep in mind that the temperature will drop throughout the length of the chiller so it may take more water than you think before the output end of the chiller sees anything near-boiling temperatures.

Are you sure about #2? Both black barley and roasted barley are unmalted AFAIK. I believe “Black Barley” is just the name Breiss gives their roasted barley product, since they also have a “light” roasted barley. The roasted barley from Crisp has a comparable Lovibond to the Breiss Black Barley...

What is your motivation behind wanting to batch sparge vs. the standard sparge that the GF is already set up for? I’m just curious, as I don’t own one but am looking at all my options for an electric single vessel setup.

I think the primary motivation for commercial brewers to delay adding the enzyme is to allow for harvesting the yeast from the fermenter. If you have no plans to harvest the yeast, I haven’t seen any other reason to delay adding it until after fermentation. That being said, it probably doesn’t...

I’ll be keeping my eye out for news on the single vessel brew system also. If I were to buy now, I’d probably go with the Unibrau, but some user reports about it leaving behind grain material in the kettle after the mash have me hesitant to pull to plug on one. In theory, it seems like the fancy...

Mine looks pretty similar to the one you posted a few days back. I used a total of 6oz dry hops for a 4.5 gallon batch, so nothing crazy for an IPA. Based on my experience with the NEIPAs, I’m leaning towards hop oils or other hop compounds (ones that are normally boiled off nearly immediately...

I did a 4.5 gallon batch with 3.5 ounces in the WP and 4 ounce dry hop and the hop character wasn’t nearly enough. Warmed the beer back up to 65F, added 2 ounces more dry hop in the keg for 4 days and then transferred to another serving keg after crashing to drop the hops out. Much better with...

If you can feed in CO2 at a low pressure (say around 3psi) to a fully water-purged keg while quickly opening the lid, adding dry hops, and resealing, I’d be willing to wager that the O2 concentration in the keg at the end of the process is better than you’d get by 20 cycles of a purge-release...

So I take it since you are adding sugars that you let if fully ferment and give the yeast a couple days to settle before doing this? This was going to be my plan for my next dry hopped beer that isn’t “New England” style, with the exception of possibly waiting for a couple days before adding the...