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If you purge them in the dry hop chamber with adequate pressure and enough cycles, you should be fine from an O2 perspective as long as you have a way to get them into the fermenter without exposing them to O2. I'm building a dry hop chamber right now. I can't wait to start using it.

I totally agree. I would definitely use pellets instead.

At least once They smelled great when I bought them. Less than 24 hours at room temp killed them. O2 probably played a part as well, but had they been frozen, they would not have degraded like they did at room temp. Of course not, but you need to limit the amount of time they are kept at...

I wouldn't do it. Back when I used to buy hops by the ounce at the LHBS, I bought a few ounces that smelled great. They were in those little resealable ziplock baggies, but they had been kept cold at the store. Well, I forgot to put them in the freezer when I got home. The next day, less...

That is a little sketchy. The flask was likely only contacting the element at three very small points due to how irregular those elements are (and flask bottoms aren't perfectly flat, either). I tried to do my first starter like that but felt uneasy about it and have since done all on the side...

Just curious. What kind of burner was the flask on?

I guess everything I have read is wrong, then.

Of course there is a large up-front cost, but the whole point is to save money in the long run. It's like buying a canning line. You pay for it up front, but it makes money after it's payed off. Just like every other piece of equipment in a brewery.

One of my better NEIPAs had only Columbus in the flameout addition and two hopstands, Columbus and Mosaic in the early dryhop addition (back when I was playing around with "biotransformation"), and then Galaxy in the second dry hop and Citra in the third dry hop. The beer had no weird Earth or...

You would sure think so. Even if it was pure CO2, the fermenter headspace would have to be completely purged of O2 before what was coming out of your fermenter was pure CO2. But like you said, the CO2 is probably picking up other stuff on the way up through the beer. Is it just speculation...

And it all seems to be about saving pennies. That's why big breweries harvest CO2. If I had to worry about how little to spend on this hobby it would suck all the fun out of it! You can believe whatever you would like to believe, but until someone actually tests the purity of the CO2 in a keg...

You are not guaranteed that's going to fully purge the keg of O2, so we're talking apples to oranges here. Not for me as I have a dedicated tank near my fermenter. There is no "messing" with it. We are both just attaching hoses.

I don't see the point as CO2 is so freaking cheap. One 20lb tank, which costs around $25, lasted me through 19 10 gallon batches. With that one tank, I purged all 38 kegs prior to filling, pressure transferred every batch, crashed every batch under CO2 pressure, partially carbonated all 38...

Depends on what's in the can before you fill it with beer. If they are full of air when you begin filling, you are going to expose the beer to a ton of O2. Keeping it still afterwards will not have any effect. Most of the damage will occur during filling.

I'm also wondering about this. Everyone seems to gush about how fast the yeast is and how it can ferment hot, but not nearly as many people gush about the flavor of their beers. I can see using it if you don't have temp control, but for those who do, is it really that great?

No, it does not. This is a way around the problem of using the PRV. It's the way to go.

My tiny tubing cutter could not get close enough to the end. Maybe one exists that can make the tube short enough, but mine couldn't. The band saw was the answer for me.

Correct. I was just going to say that. That's really the gas dip tube's only purpose in life. It doesn't have to hang down inside the keg 1", 1/4", or any length at all. If you want to fully purge a keg of sanitizer, you must cut them so they do not hang down inside the keg at all.

I also disagree with this. There is definitely no downside and it does in fact get all of the sanitizer out. How can it not? Opening the lid defeats the purpose of what we're trying to do here as it will let O2 in, especially considering that there must be zero pressure in a keg to open the...

Exactly.