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Absolutely. In fact that's what many of us are doing. The FF valve is just easier to deal with, and creates a more forgiving range of fermentation temps.

Tapped the Pliny tonight. This one I let ferment for a long time - 17 days. May not have needed it but what the heck. Anyways, I'm even happier with this one than the last one. The extra malt and complexity nicely masks any objectionable yeast flavor. Good stuff! Half Squeezed will be my...

How would you get the hops into the mini serving keg? And, more importantly, how would you get them out?

By the way, an update on my Kermode batch - my enthusiasm has waned a little. The hop character has not really intensified with the extra days of dry hopping, and the same peachy yeast character I feel is starting to develop. I don't really know if my mind is playing tricks on me though! On...

Well then I can't explain what happened - there was obviously less liquid in the keg than when I started. I measure the fill every time using the racking hose.

When I did the buffalo sweat I adjusted the ABV up by a few notches. It did seem to me that the resulting keg was lighter on liquid. I assumed that the way they get higher ABV is to produce less liquid and I haven't done it again since.

All picopaks for at least the past month have had the new hop filter paper. Unless your sitting on a stockpile of paks you probably have the new by now.

Yes, new filter pouches. I'll report back in a couple days but I'm pretty happy already with the hop nose.

Half a vial of the WLP001. I'm not entirely convinced that the liquid yeast is a game changer over the US05, although it's probably incrementally better. My next two batches I'll switch back to the dry yeast and retest.

Alright!! Now I'm in business. Just tapped the Kermode after 2 days of dry hopping in serving keg at fridge temp, and it's great - already much more hop nose and character than any other batch so far. I think in another 2-3 days it'll be perfect. I am still tasting a hint of the same yeast...

Thanks. I'll cold crash, rack, then carb and dry hop (using the included packets) these next two batches.

Jrb, what are your thoughts on dry hopping in the serving keg at fridge temp (i.e. After cold crash)? I wasn't sure if I should rack at room temp and dry hop for a couple of days before refrigerating.

Thanks Denny. I was referring to the WLP liquid yeast which I understood is the same strain as US05? I was playing fast and loose with my naming :)

The facebook group is called Picobrewers

Ah, I see - didn't realize that most yeasts are only available in liquid form. Depending on my results with dry hopping in the serving keg, a hop sack will be next step. It just means one more thing to sanitize and more work :)

Denny, thanks for the feedback on your recipe. Do you find the dry hopping character meets your expectations? So far that's the biggest disconnect for me from my results vs what my expectations were. Also, is Pico pretty much restricting ale recipes to US-05? That peachy/cidery flavor is almost...

Just tapped my Buffalo Sweat - no problems at all! No off flavors, mouthfeel seems right, it's a very nice beer! It's just these pesky IPAs causing problems :-)

Ah, good to know! I had read somewhere the liquid yeast was still quite perishable even when refrigerated. Definitely new filter packets - there's a visible difference and I got pico to send me new dry hop packets for a couple of picopaks I already had.

I mean how they changed the filter paper recently on the new dry hop pouches. This is from the new stock. I was wondering if it had to do with the yeast. I ordered liquid yeast a couple of weeks ago but didn't realize the shelf life was only 7 days refrigerated. I'll try this next one with dry...

Finally tapped my Deaf Turtle last night. This was 1teaspoon yeast, vigorously aerated wort, 14 days FF at 72 degrees, 3 days dry hopped with new filter pouches, 2 more days dry hopped while cold crashing, racked with CO2, 3 days carb. The results are certainly better than before, but still...