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For what it's worth, before I started paying close attention to oxygen exposure, I had several beers go from excellent to a muddled mess in a matter of a few days.

Thanks. I'll have to give that a try sometime. For NE style IPA's I typically do a 3-4 ounce dry hop when fermentation slows down and another 3-4 ounce dry hop four days later. At the point of the second dry hop I'm usually ramped up to 70-72 degrees. Maybe I'll drop the temp down to the...

This weekend will be the first time that I'm using the F1 yeast and I'm trying to decide on a fermentation/dry hop temp schedule. What is the benefit of dropping the temp back down to 66 for the dryhop? Thanks!

I am having the opposite results. For me, 1318 always attenuates more than expected. The last two batches I've done with it ended at 1.011 and 1.012.

Krazydave, I sent you a PM. Sorry for the delayed response.

That looks delicious!

That's the meter that I have. I love it. If you're only doing 12 or so batches a year, you won't need to change out the probe for many many years

Which model Omega meter are you speaking of?

Ok awesome. Thanks for clearing that up! I was thinking that the sanitizer would get sucked back into the first bottle for some reason.

I'm very interested in a setup similar to this for cold crashing but I have a question. Correct me if I'm wrong but say I'm doing a two stage dry hop in the primary. I could put the first stage in towards the end of active fermentation, the same time it's suggested that the blow off tube be...

Fantastic idea! I like it!

Are you using a glass carboy? I used to use a solid stopper during cold crashing but read somewhere not to so I stopped. Can't remember the exact reason it wasn't recommended. Something about the carboy breaking.

I've never cold crashed with co2. When you cold crash without co2, are you using a solid stopper? My usual process is removing the blow off tube and replacing it with a vodka filled s-type airlock and then cold crashing.

What's everyone's thoughts on cold crashing this style beer? I've done a couple batches and do all my dry hopping in the primary. I've always done a closed transfer with co2 from carboy to keg and just let it crash in the keg. I wouldn't mind dropping out more hop matter in the carboy before...

Awesome! Thank you so much. If it's going to be awhile once I hear back from him I'll PM you and we'll go from there. Much appreciated!

I really want to get my hands on some F1 and F1/C4. I emailed suregork to get me on the list for the next time he harvests. Hopefully I can wait that long!

Thanks for your help! I'm going to play around with the three ratios that you recommended and see what I like the best.

Braufessor, I've read through at least 90% of this thread and have learned a ton. I'm scanning back through and mainly focusing on water chemistry for this style. I noticed that back in post #1 you were liking 67 sulfate and 128 chloride. In your update post #1418 you were liking 147 sulfate...

Wow, that sounds delicious!

Hey Brau, When you do all of your dry hopping in the primary, are you cold crashing before transferring to the serving keg or just dealing with whatever hop debris is still left in suspension? Thanks again!