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This topic has probably been talked about ad nauseum, but I had the most horrible time the first time I attempted to do a closed transfer. Nothing moved. It could have been the hop debris or the pressure of the keg vs lack thereof in the fermenter, or some combo of both. Either way I'm kegging...

I tried tilting the fermenter for the first, fingers crossed tomorrow nights transfer.

this is what I've heard multiple times. I just don't know why my situation is different. Granted last time I brewwed with loose hops I didn't cold crash at all and definitely should have because it was a mess, but the time prior to that I crashed to high 30s for 3 days and still had a half inch...

I know, but I will not go through what I went through in the past. People say that a cold crash settles the loose hops to the bottom, but I have tried multiple times and it just didn't work for me. I compromised and I used a 5 gallon bag, so it was essentially 2/3 of the size of my whole...

So I finally got around to making my first batch using the recipe using the link in post #5803 and employing a lot of the methods I've seen through out this conversation and the "NEIPA Don'ts" thread. I particularly focused on couchsendings timing when it comes to fermentation's temps from the...

You just made me so happy. I never thought about going into Green Harvest, Its right down the street from my work.

Perfect. Bleeding off some excess CO2 was my plan in case there was some activity in the keg. I should note that me wanting to add cherry juice has more to do with wanting to add some complexity then lowering sourness levels. But the addition of sugar will naturally lower the perception of...

So I'm about to keg a sour that's been sitting about a year now. The beer itself is a bit lacking in complexity and really quite sour (recent pH reading was 3.05pH). I've been thinking of ways to experiment with this one and was about to add 16-24oz of tart cherry concentrate to a keg and rack...

Oh, I cold crashed. That didn't help.

I thought about that at the time I scrapped the notion that I was doing a low O2 transfer and disconnected my gas out from the top of my fermentor. But I had what I think was an infection issue a while back and have begun using my racking/bottling equipment for sours. I wasn't willing to risk...

This is off topic, but I must make a note. Maybe some have brought this up in the thread already, but even if so, I think it bears repeating lest you have a Sat night like me. If you are going to be dry hopping with 8 oz of hops, don't be like me, put them in a bag or a stainless mesh tube. I...

I can attest to Janish's info anecdotally. Just brewed up a beer with only .25 Oz @fwh and then 8 Oz dry hop with nothing in between, the bitterness after dry hoping was night and day difference. 8 Oz of Mosaic @60F definitely added ibus along with flavor and aroma

I mashed at 156F. Unlike a a NEIPA I wanted to maintain a bit more body, sweetness and maltiness (plus I was following a recipe that looked fantastic). I'd expect this thing be finished at 1.016 (just a guess based on experience) with the amount of flaked rye, melanoiden, special B, caramunich...

Ignore me if this is the wrong place for this question, but I think it may be relevant as I want to employ the same practices I should be using with my NEIPA (my next batch) with the Red IPA I'm currently working on. This has to do with large dry hops, restarting fermentation and cleaning up...

So I just recently got a pH meter, the pH is down to 3.1. My most recent taste has actually changed a bit from a month ago. The roast has faded substantially, the higher FG (still 1.010) makes it feel far less sour than the pH would indicate, and it is very thin tasting. It may have just been...

I've had horrible astringency problems with the last 3 Ipas I've made. I was trying to see if u had infections, overcarbing, high pH levels in mash and boil, etc. It's awful when you can't figure out where it's coming from. I just got a kegging set up and a pH meter to solve two of those...

That blowoff to keg setup is something I've never thought of before, having never kegged, but now that I have a setup I think I have ll the parts to do this successfully. What a great idea. Couple questions: 1) Is the purging keg just clean/sanitized and empty (filled with normal air) to get...

I can't believe I never thought about this as a bottling down-side I hadn't considered. I've only attempted 2 NEIPAs thus far and I am brewing my first batch with a kegging setup right now. In the past, I wouldn't say my NEIPAs were oxidized, they never turned brown, they never got that oxidized...

I used the remaining sugars from the APA and added the following in a second mash to get to my SG of 1.040 1# 2-row .5# Munich .5# Carapils 2 oz Crystal 15L 2 oz Roasted Barley I'm going to keep aging and try blending to see what I can get. Definitely not getting and burning rubber/bandaid/etc...

The sour culture I've been using is the one I make my citrusy, summer sours with. It's on its 3rd batch now and originated from Allagash's Coolship dregs, various Nightshift sour dregs, Allagash's brett, Nightshift's brett and the Sacch was WY 1968. LAB and brett was pitched straight away at...