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How did this turn out for you? I heard using the funnel and hose method can actually push oxygen into your beer. With a speidel you should just be able to ladle it in, no? Also, did you just puree your fruit, freeze, then thaw and add? Im wondering about that process as well. thanks!

Only problem is...im limited here in my “educated” audience. Everyone just says it “tastes like beer” :mad::):)

For some reason i got orange and some dankness. I swear it was citra too. Idk... My grist and yeast haw stayed the same over the last 4 batches too. As has the alpha of the hop

hey all- Wanted to get your experience with citra as this tends to be a popular hop and my experience has varied. So my last brew had about 1oz in the boil and 5oz in a 30min hopstand. 3oz dry hop. I got some real good orange notes and dankness that i really enjoyed. So i thought i might...

thats pretty impressive. the things we do... what is going on in the 2nd pic with the two mason jars?

ok I see. I planned on having them staggered anyways, but I can see the issue. Raising the speidel probably meant taking out the airlock right? so you could have still used the CO2 as a closed transfer system to make sure all that hit the beer was CO2 if im thinking about this correctly

Looking at an old thread here but I was wondering the same after batches and batches I've brewed already. I just waited a little past high krausen on this current batch. My beer isn't quite fully done fermenting but the krausen has subsided. What I have noticed is that my air lock is...

did you use the ball lock as a replacement to the airlock? or just switch them out when you were ready to transfer the beer to keg? I surprised that gravity alone didn't allow the fermentor to keg closed transfer to get started. at least a little bit

Has anyone used the Ball Lock Pressure Relief Valve on their Speidel Fermentors? Im wondering if this takes the place of the airlock or if its a last minute switch when performing the closed transfer. Also... the Speidel seems to have a lot of head space. Any issues with oxygen cracking the...

This is an old post but I just got my speidel and was fishing around, so i'll give it a shot. my plan is to use the airlock for the primary fermenting process. Then pop the top and add my dry hops. Im hoping that there is enough residual fermenting going to give the beer a layer of C02...

I didn’t realize starsan would leave a sticky film. I assumed that was dried sugars I was feeling but sounds like it isn’t. Thanks for the suggestion

hi- I’m having a heck of time getting clean my lines I use for blow off, transfers, etc. I’ve tried pbw and starsan and they still come out sticky and gross looking. Any recommendations? At this point I don’t want to risk infection so I just buy new ones. Thanks

Im probably going to start dry hopping again in the fermentor. The keg alone just didn't yield enough for me. PH is something I'll need to, I guess, just dive into. Pricing PH meters, they seems expensive. Im going to assume the lesser expensive ones aren't as accurate.

So only contribution to this is a couple things. 1. If introducing dry hops later, doesn’t that add to oxygen in the fermentor? 2. I suck at water Chemistry. Seriously... so they make water chemistry for dummies ? 3. Even with hops added solely at 170degrees I still had some perceived...

I would def buy bulk dropping a pound in there lol Yeah, to your point it doesn't hurt to try. My next time I wont skip dry hopping during high krausen either. I think that was a bad move on my part expecting dry hops in the keg to shine through (which they really dont)

My big fail here might be the neglect of doing dry hopping in the fermenting stage and depending soley on keg hopping. Since, IMO, aromatics can be perceived also as flavor. This brew seems to be week on aroma even with the 3oz of Motueka floating around in the keg

1pound?? That's a #$^% load of hops. I was shooting for a near zero IBU NEIPA, so nothing really went into the boil. I've had good results with similar amount of hops in the hopstand but with 100% citra. 1 pound.. Makes me wonder if there is a certain point there is no more ROI when...

That i haven't done because Im completely water chemistry ignorant. Passed chem class with a .8GPA so these conversations typically take crayons and colored pencils with plenty of pop-up books for me to understand. That being said.. I use a spring water as opposed to tap so it should be...

Hey Brew-chachos, Had an issue on my last brew. The hops didn't come through all that great and I'm not entirely sure why. Asking for thoughts from anyone that experienced the same and what the potential issue was. I did this go round NO bittering hops. Everything was added around...

Isn’t assume the same thing when a 3 piece is removed. You get a little O2 in there but the Co2 layer should still be present. I have no experience using co2 too presurre although I’d be curious. My current processes have yielded neipas that haven’t gone bad before I’ve finished them. I...