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Yes of course run co2. Do you do three separate additions all after a soft crash this way? Three days in a row? All on top of yeast cake?

@Dgallo how do you do TDH on your set up? I’m hesitant to open my fermenter more than once after fermentation. But man that looks delicious.

That’s great man! My next hazy is going to be along these lines can you rec some more details? It’s really not that huge of a hop load! Did this yield 5 gallons finished in the keg? I’ve had beers finish at 1018 and 1020 before that I loved, so you think this is all the malto accomplished? Or...

Sounds yummy I’ve always wanted to try one of those newer hazy pales that’s 5% finishes at 1.022 or something crazy.

Whats the actual gravity?

I generally prefer using dry yeast, so that’s my bias and I’ve made plenty of great beer over the last few years since I’ve mostly quit dealing with liquid. I’ve had no trouble with CS hazy and liked the results more than verdant ipa, well maybe equivocal results but I like that it didn’t have...

Kelsey from NPBC popularized dip hopping with incognito. Transfer 5% or so of your hot wort into fermenter(60-80C), add incognito so it dissolves well in the fermenter instead of sticking to the side of your kettle.

I think this thread is pretty brilliant so I wanted to refresh it and make my contribution. Here is my ferment in a 10 gallon corny keg. I’ve got almost 9 gallons of 1.060 in it and I’m using the fermentation CO2 to dry purge 7 gallons of serving kegs. I’ve got a spunding valve at the end of...

Pretty interesting actually. I wouldn’t write it off but I also have never heard of someone doing this. It’s unique from other methods, kind of a post or late ferm dip hop. De-aerated water is a thing so I could see this being done with extremely low DO. There are several methods for making de...

Ya that’s too bad. If I was doing a comp for American IPA I’d take a totally different approach. Two row, Munich centennial/cascade. Whatever dude, I wouldn’t fret it. Remind me not to enter another IPA in a comp! I’ve actually done much better in comps with helles, kolsch, German pils. The...

updated. I'm located in San Luis Obispo, CA. willing to ship. but local pick sure would be nice! Hot rod heat stick wired up by brewhardware.com Made with an extra long cord, about 15 feet. $80. 8 gallon kettle with a low 1.5" TC, element, refurbished grainfather controller, new valve...

Looks great - are you liking that much bittering addition? What do you think of the maltodextrin? I’ve been thinking about the difference between a WP for 20 minutes that a lot of us do and the WP most pros do - which might be a quick WP but it takes another 40 minutes to get the hot wort off...

Dude that was too much to try to follow. Are you wanting to make a hoppy lager like timbo or an all citra west coast IPA? Both are great beers I make frequently. Sounds like you might also get something from the “new WCIPA” thread as well, just use all citra. Always a great choice btw.

Ya if the pours are just slow and the carb/foam levels are fine, I would just leave it. But every time I’ve had trouble with a clog it’s always a little hop particle in the liquid post poppet. And that’s pretty low risk to just de pressurize the keg, unscrew the post, rinse out the poppet and...

That would really surprise me, I’ve made great beer using CS Hazy - I heard it’s a BSG ( edit: nope, AEG) dry LA3 and from my experience it tastes and looks like most LA3 beers I’ve had… except the last beer I made that sucks for other reasons!

@secretlevel sounds fantastic! How did you hop this? I think the NPBC recipe is bittered w chinook (ibus?) and then just incognito in the WP? How did you treat that? I’d have a hard time not getting some t90 in the kettle. Is your 1.8 DH rate per the volume you dry hopped or volume into keg...

Yeah I’ve never wanted to deal with wire in the keg… but nice idea with the spoon, I just tried it and it makes a huge difference, never thought of that before, thanks! For the wire, would you just drop it in and leave it?

Heres one from the blooper reel: I call it “Stinky Feet in the Grass” I just moved and the brewery is in disarray but I really wanted to get a batch going so I did an extract (pils, and wheat DME) batch with oat malt steeping grains. I have some 2022 galaxy that smells just so so but since I...

Hey I'm looking to buy one! I'll pm.

As much as I love 34/70 - I prefer a Chico strain for these beers or at least I think it’s a better place to start. Take your pick for brand or format - I love easy dry yeasts like Cali, bry97, us 05 is fine. 34/70 might be my favorite yeast but it definitely brings a touch of sulfur that...