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Actually, no. We usually just leave it in primary for 2 weeks - one to ferment, and then dry hop in the primary (in a muslin bag) for 5-6 days and then cold crash for a day, and keg. That makes a lot of sense. I'll have to try that next time. Maybe cold crash after stable gravity, then rack...

Any thoughts on why my Azacca single hop fell off so fast? I mean, seriously, just a matter of days and it went from a creamy, peachy/pineapple bomb to watery nothingness with a tiny bit of hop aroma and a phenolic finish. Any advice on how to CO2 xfer on homebrew setups? Would that help?

Keep em somewhere safe, in a cardboard case to avoid glass projectiles? I guess it is a gamble, but we haven't had any problems yet! Crossing fingers. My concerns would be water volume adjustments to plan for "no boil". I could be wrong here (experts chime in please) but I think there are...

My biggest concerns would be: - how to dry hop? - too much yeast cake on the bottom/mixed into the beer while pouring

on the Brett/Amarillo IPA : Bottled a few to give to friends. Didn't experience any problems with bottle bombs, and we still have a couple sitting in the garage. Not sure if there's sacch, but it's definitely got that signature brett brux 'horsey' vibe to it. Claussenii would be a better...

Speaking of cloudy: 100% Brett Amarillo pale. Really good, IMO. a lot of that rustic brett "sweat" vibe, but rounded out by the citrusey amarillo.. Just enough dry hop in the nose and flavor. no bitterness. no astringency. and clearly i dont know how to take normal sized pics lol

All brett. Brux starter + Casey Brett Loves Citra dregs stepped up. There may be some sacch in that mix, but it's a very small fraction if so. Kegged that one up, no bottling. Leaning towards just kegging all IPA/pales. Nope! Still very clean. I'll try to get a pic if I remember

Follow up on recent Azacca IPA with London III yeast... Love this strain. Was pretty confused when I took a sample around 5 days into fermentation, as the gravity read 1.020. But when I tasted it, it was amazing... fruity, juicy, smooth like a lot of the more "orange juice" IPAs from NE. I...

Our Brett amarillo pale is coming out pretty damn good too! Pils/wheat/vienna/acid/carapils grain bill - NO crystal, and it doesn't have that gross lingering sweet that the last IPA had no 60 min bittering hops, small additions at 20 and 10, then ~3 oz whirlpool from 180 F down to 140 F for...

So great news! There was no lingering bitter to this most recent recipe. I didn't use any 60 min addition, only a tiny pinch of magnum at 30, and then Citra at 10, whirlpool, and dry hop. I only had 2.5 oz of citra left for the dry hop, which gives some aromatics for sure, but it's not really...

Thanks for taking the time to address my over-complications :) I like to "serve" off of the blichmann, because it gives me the opportunity to purge and blanket a growler or bottle before capping and sending someone on their way with it. It's pretty unnecessary if we're just drinking pints in...

don't mean to resurrect a 4 year old thread, but I have just started digging into the balancing act/proper serving pressures/etc and didn't want to start a whole new thread. Some of this is straight-forward (set and forget), but some is pretty confusing. Why would you change line length...

In case anyone is following (or finds this on Google), I've narrowed it down I took another PH reading post-fermentation before kegging/carbing. The ph now reads 3.5 (explains why it's not sour). I don't know how it went up from 3.3 pre-boil to 3.5 post-fermentation, but I have a few ideas...

I did. I took a sample before boiling and before fermentation. Both had a nice, bright, lemoney acidity to them. After fermentation, it seems that that is gone. Also, Omega Labs lacto works fast. It's a blend of brevis/plantarum... http://www.omegayeast.com/?portfolio=lactobacillus-blend...

so 3rd attempt at a berliner is a dud. Not tart at all. brewed 09/20 6# pils, 3# wheat, 5 oz acidulated. Mash 146.6 F for 90 min. Added 11 ml lactic acid to get PH to 4.5, then pitched Omega Lacto (brevis and plantarum blend) at 94 F, after aerating wort with CO2. After 2 days, ph was 3.3...

I have. Now that you mention it, the hydrometer samples tasted lightly bitter as well. I guess I just expected the fermentation / dry hopping to mask it or change it into less. The recipe I did a few pages back only had 0.25 oz magnum at 30, and then the rest was citra at 20, 10, and a...

Thanks... do you have a link, or remember which episode? I'd love to get more input on this. We just force carb cause we're impatient haha :) but like I said, it hasn't worked out great for us. Really? I've heard a lot of people say that it throws off a lot of nice stone fruit ester...

^ did an all Amarillo 100% Brett pale last weekend. I'll let ya know how it turns out! 2 questions for everybody: Has anyone used the Conan knockoff strains from gigayeast or yeast bay? Thoughts? And what psi/how long do you guys force carb for? All the calcs I used said 14 psi...

^interesting. Thank you. So another thing I noticed... In the last 2 batches I've brewed, when I am transferring the wort from MLT to BK, I've held the hose over a mesh strainer. I suspected grain particles in the BK creating harshness and astringency, and yep... Definitely noticed about a...

well,the only sour beers I've attempted are Berliner Weisse and just a sour golden (similar to Rare Barrel recipe on the Sour Hour podcast) For berliners I mash very low 146-148 F For the sours, I have brett in the cultures so I mash 154+