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I believe the side inlet pumps are harder to prime.

It’s about that time of year again! A little early given I didn’t brew until October, but still tasty. We’ll see when it peaks, but I may finally stop tinkering with the recipe.

Excellent, 3:1 seemed right to me as well. And it sounds like you had success! I appreciate the help.

Definitely pleased! Congrats! How did you handle your water treatment? Lots of talk about "a lot" of Gypsum, but nothing quantitative. As of right now, I am planning to add enough Gypsum for 150ppm of sulfate, with a ratio of 3:1 to chloride. Any thoughts?

You should dip the closed packet of yeast, or pack for liquid yeast, in sanitizer before opening and pitching.

Yes, I'd be pretty surprised if a 20-min ice bath did the trick. If there has been zero activity after two days I would add a packet of dry yeast.

Did you cool the wort before pitching the yeast? Also, what type of yeast was it?

Excellent, thanks for the help! Dryhopping tonight, so I am just working on my process. Looking forward to trying my NEIPA with late dryhops instead of active fermentation. Also used Hornindal Kveik this time instead of Juice. We'll see how it goes!

I just want to double-check, this is what you are using, correct? https://cdn.shopify.com/s/files/1/0947/5294/products/ArT_Wine_Preserver_-_Argon_Wine_Preserver_1024x1024.png?v=1510702312

You, my friend, are a lifesaver. Thank you!

I am brewing an NEIPA with kveik that needs to run hot. I set up a profile that has the beer running at 90°F for most of the time. However, once active fermentation died down the system can no longer hold the beer at 90°F. Instead, the fridge temp is being calculated at 86°F. I am assuming...

Thanks so much for the offer. I did already keg, so perhaps next year I will take you up on it! I did find one place selling it online, but they were sold out by the time I got to them. I will also check out some specialty grocers nearby to see if they have it as well.

Thank you for the Reader's Digest version of the last few months! That certainly helps clear things up for me. The hard part for me will be figuring out how to add dryhops without introducing O2. I'll have to work on that...

Alright NEIPA experts, I am going to apologize in advance for my laziness. Over the last few months I have noticed a lot of chatter about kettle additions vs. biotransformation, early-fermentation dryhopping. Unfortunately, I was not paying close enough attention. Was a general consensus ever...

You mentioned in an earlier post that you found baby ginger in a farmer's market. I went to two different ones the last two weekends, to no avail. Do you know of anywhere else that might carry it?

I usually brew this around Labor Day, but life got in the way and I finally got around to it yesterday. Better 5 weeks late than never...

I wonder if the off-flavors they were referring to are related to the orange pith. That's what I always heard. I have never detected off-flavors in mine, but that doesn't mean they aren't there. Maybe this year I will split batch, half with fresh and half with dried orange peel.

I use fresh orange peel. Take an orange, use a grater to take off the orange part of the peel. doing my best to leave the pith behind.

I ended up preferring the spice tea version. The vodka tincture version had a tartness that the spiced tea did not. Perhaps it was from the orange peel, hard to say. Is "baby ginger" just ginger root that hasn't grown very big yet?

I ran the commands to disable the WiFi checker and clear the logs. Then I loaded to web page and it's working! Script is running. I am not sure what did the trick, but I am up and running now. Thank you for the assistance.