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Anyone used these together? Was thinking an IPA with some magnum at 60min. Then an oz of each (Mosaic/Galaxy/Sabro) at 10. Then another oz of each in a 15 min whirlpool at 180 A little bitter + juicy. Dry hop maybe 2 oz of Galexy in the keg. I only have Maris Otter and maybe 10% vienna malt...

How long do you let the gas flow for? Say 10psi running down the beer line/tube? Do you pull the relief valve while running gas?

Interesting. I always wondered why not do that instead of shaking a damn keg around. Is it basically the same idea for fast carbing? Ill have to look into that. Thanks

I'm running different lengths for co2. Between 3' and 5'. Beer lines are all 5' feet. Haven't tried a different keg hop method. I like the tube idea but maybe should try something different.

I have used multiple kegs at the same time. Recently hooked up a whole new system with a 6way manifold. Currently 3 kegs carbing are IPA with carb issues. 2 others Helles with no issue. I have used different regulators and kegs. I can also hear the difference in purging between 12ps vs 30...

It is flat when i pour. It has a tiny amount of carbonation. It is strange. Almost like there's a threshold and once it hits a certain point, it will carb up pretty fast (2 days). Idk this is my weird observation over the past 20 brews. Only the dry hopped kegs. I fill a mesh tube with...

Surprised no responses. Lol just adds more to my curse. :(

This has been an ongoing issue for 6+ months. Maybe someone can give input. Whenever i dry hop in the keg (usually 4 oz in a mesh tube) it takes forever to carb up. I'm talking 25+ psi for a week and still flat or barley carbed (gone as high as 40 psi). I have 4 different regulators and have...

4 days ferment, then another 4 slow raise in temp (cleanup), then cold crash for 2 before kegging. 10 days total, but sometimes i am lazy and don't keg until i feel like it. I dry hop in the keg w mesh hopper For IPAs

BIAB is pretty simple. A lot of the electric setups are basically BIAB style. Anyways, i would give kegging a try. All my beers started tasting better when I kegged -- prob cause I brew hoppy beers and bottling exposes a lot of O2.

Thanks. Yeah i mashed at 149. That makes sense. I will let it sit at 70 for a little bit.

Thanks. I am also worried about "hop creep" now that the temp is at 75f. It's a hazy ipa. I only added 4 oz of dry hops. I dropped it to 70 so that will take a few hours to cool. I'm wondering if i should just cold crash it now.... or let it sit at 70 to clean anything up. Uggghh. There were no...

Yeah. Took off fast. I use a stone for oxygen. Thanks.

1.072ish - thanks.

After around 48 hours into fermentation, I dry hopped my 11 gallon batch (fermzilla) and turned off the fridge so air wouldn't blow while the lid was off. Anyway i dropped my hops in as krausen was dying down (around 48 hours in). US-04 at 62f.... i then forgot to turn back on the temp control...

Is that the only yeast you have ever tried? 've never heard of it tbh. Everything you typed sounds good tho. Have you tried a starsan purge prior to kegging? Are you cold crashing? That can bring oxygen into play. But a blonde ale should be OK

At the homebrew level, and around 170f -190f WP, i doubt you would notice much of a difference anything longer than 15 mins. Just experiment. So many factors and the science is still out. Who freakin knows

My house IPA is Simcoe/Citra with kettle hops Mag/Columbus.

You mentioned not dry hopping. Dry hop in your keg with a mesh tube (amazon). Leave it in. Extraction will happen before carbed up. Just star san purge prior to filling. Never had any oxidation issues and i'm really sensitive to that off flavor. Have one going on 6 weeks now and still great.

I've noticed almost $30 different between 2 stores. One selling Lb for $23 vs $49. Could this be because one product is fresher maybe a better harvest year? Or am i over thinking this? Why such a drastic difference?