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I am thinking of transferring to a keg with a floating dip tube after cool crashing and dry hop in there. With just yeast in the BrewBucket it shouldn’t clog. More work and more stuff to clean but should stop my self induced problem.

Basically I mistakenly added too much dry hops. I had a new bag which i though was 8 oz. I opened it and took 2 oz out and dumped the rest in. It was a pound bag, so I put 14 oz not 6! I also added 1.5 oz each of 2 other hops, 17 oz dry hop in 5 gallon batch! I never thought twice until I tried...

After a total disaster trying to transfer my last brew out of a BrewBucket I need to do something. Has anyone ever tried connecting a floating dip tube to the racking arm? I guess would need to add a gas post and to push it out with?

@BrewnWKopperKat thank you!

@BrewnWKopperKat if it isn’t much trouble please post the links. I have heard about changes over multiple repitches but would like to read more about it.

Since we are off topic.. If you pitch dry yeast but harvest (top crop or slurry) is the subsequent pitch considered dry or liquid? When I have repitched a dry yeast the lag time has been extremely short.

Thanks for the details. Do you use a centrifuge prior to freezing?

I am so glad to hear you like Diamond Lager. I just got one to try. Do you rehydrate or oxygenate it? What is your temperature profile?

Question about generations. I over build and save in jar. I step it up, pitch most and save the over build. Does each of these buildups count as a generation? How many generations can you go? I’ve gone 5. Usually by then I am trying out a new yeast. I guess I could save the yeast longer but...

I was under the same impression as couchsending. Use hops in mash with high amount of precursors and GMO Cosmic Punch yeast. Then you get thiol production. I know we all just got our hands on this stuff but wondering what the best temperature is to maximize the thiol production.

Larry, just downloaded v10.85 and tried for first time. Going to be a big help for me, thank you. One question, why is the input on the IBU page in metric for the standard version?

Hopstand @170 for 30 minutes.

Planning to brew with Cosmic Punch tomorrow. How does this hop schedule sound? 2oz Cascade in the mash 2oz Citra/2oz Idaho 7 lupomax hopstand 4oz Citra lupomax/4oz Nelson dry hop

i just pitched a partial pack of Lallamond Voss. I folded over the package, put in snack zip lock and back in the fridge. I did let it warm up and it is very humid in Florida. I even dunked the package in Starsan before opening. Does all this mean the remaining yeast is probably bad?

I haven’t done a split batch but I don’t perceive any difference. That is the beauty of Verdant though, a dry yeast that really is as good as a liquid! Dry yeast is just so much easier to use. I jumped on Verdant when it came out and haven’t used much else since. Now there is Cosmic Punch. Will...

Hope to brew with Cosmic Punch this week. What temperature has everyone been fermenting at?

I can fit my dry hop keg in my chest fermentation chamber. I have a floating dip tube. I have been wanting to try this but have a couple concerns. Since I ferment at 66-68 the dry hops are sitting warm for a couple days, will that hurt them? At first there will be some oxygen in there, will that...

I was thinking of putting some gas in after filling and sealing hoping to prevent suck back issues. @khannon thanks for the tip on the no chill. I just read the brulosophy exbeerment. I am brewing mostly NEIPA so I guess I am going to come up with a different plan. Maybe use my chiller to cool...

I had not thought of that! I do brew on the patio. I could move closer to the pool and actually fill the keg in the pool on the steps.

I have been reading up on several topics, low oxygen and ways to shorten brew day in particular. I have a copper chiller so not good for oxygen. Also I am in Florida where the ground water is hot. I chill to 100-110 then switch to a pump and recirculate ice water. Usually take 45-60 minutes...