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I don’t think there’s much reason to worry about contaminating or “brutalizing” your next batch. Even if you were to just dump out the remaining contents of your Brut batch and fill the fermenter up with your next one without even attempting to clean it, the enzyme concentration should be...

If you haven't already bent it (or maybe even if you have), I recommend just picking up a $5 used straight dip tube for fermenting and keeping the original one that came with the keg as-is. The straight ones would work better with the dry hopping screens if you think you might ever try those...

Try this one (think you can sign up for a free trial subscription if needed): https://byo.com/article/advanced-brewingdr/

I recommend reading the BYO article @Oldsock shared above - it has some great information. I think there's some room for interpretation of the data, given that the SG and malt bill is not the same in the measured homebrew beer as in Heady, but to me, it looks like 200pmm SO4, 120ppm Cl is around...

How do you get the wort return tube to stay in the mash securely without any recirc port? Are you holding it down with a clamp or something? While I’m sure I could come up with a solution for it without one, I can’t think of one that wouldn’t be clunky/messy and prone to getting bumped and...

Thanks for sharing! Hopefully, we'll get some more concrete details in the near future about the different configurations they plan to offer that will prove me wrong, but from what I see so far, it doesn't seem like there's a lot of focus on offering a complete 1V eBIAB system. For the rumored...

Be careful not to drop the hop quantities too far trying to match some IBU calculations, especially without knowing the details of how they were calculated. I could easily see the difference being just from the flameout addition (whatever formula was used likely assumed it to be 0 IBU for this...

Has anyone seen/heard anything regarding any grain basket design for the 1V system?

Haha, thanks! Yeah - it's become my go-to glass for hops since I got it earlier this month. Unfortunately, it was part of a limited run, but I bought it from here: https://glasstomouth.beer/ Only found out about the site a couple months ago, but I'll be keeping an eye on it for other unique...

Do you know when in the fermentation you added dry hops to those batches which had the burn? I wish I could figure out how to consistently avoid it with that yeast...

Which yeast did you go with for this one and what types/quantities of hops? Thinking of trying WLP095 in this one, since that seems to give me good results in any IPA that has fruity hop character with decent attenuation. Probably will try citra along with a hop with some wine-like characteristics.

Here's my latest batch and first time using WLP066. I believe the manufactured date on my vial was also a late March date. I made a 1.5L starter, chilled and decanted and then pitched 2/3rd of it and saved the rest for a future batch. It's my first time using this hop combination, but mouthfeel...

I agree that limiting O2 exposure is a large part of it, but I’m not sure that I’m convinced that gravity/time doesn’t also play a significant role in diminishing the intensity of the hop flavor as things gradually settle out. I think the effect is greater with higher dry hopping rates.

My goal was to find a way to dry hop post-fermentation without having to resort to adding priming sugar (which would then wake the yeast up, possibly resulting in bio-transformation, defeating the purpose of waiting for active fermentation to finish). I know that what the differences are of an...

I think the first time I tried it on this batch pressure was around 20psi and temp was 65F. I tried again a day later at 16psi and 60F - same story. I don’t use fermcap anywhere, so that might account for some of the difference. Also, I used WLP066 this time which is a top cropper like WY1318...

I think we're both in agreement here - adding hops to an un-purged keg at room temps is likely asking for trouble. It may work fine, but I doubt anyone will argue that it is the "best" way. This is definitely being overly pessimistic. With 3-5 psi of CO2 pressure coming in from the bottom...

From what I’ve been able to find on the topic, it sounds like the gravity readings for carbonated beer are primarily affected due to the CO2 degassing when taken out of a pressurized environment and measured in ambient conditions. Since a closed, pressurized fermenter stays in equilibrium the...

I'm not sure I'm following what you're trying to get at here - what you're saying about the total O2 remaining the same in the keg only applies if the gas inside the keg isn't allowed to escape. The fermentation purge methods suggested in this thread rely on allowing gas to escape through the...

How do you make sure the keg is totally dry after water purging? Or do you just mean draining as much of the liquid out as possible through either the liquid or gas post?

I've been wondering the same thing. I just got my Tilt for this past Father's Day, so I haven't been able to test it yet. However, on the Tilt FAQ they indicate that the Tilt works great in pressurized fermentations. I'm guessing that in a sealed fermenter where the headspace pressure and CO2 in...