Search results

No. That was before I started brewing. If this is just an era I might try again in some years from now.

I will just stop using galaxy from now on. And stop recommending it to others. The quality is not consistent enough. And when they are bad they will ruin your batch. There are so many other nice hops out there.

I am also going to try nectaron in one of my next batches. My lhbs recommends WP: Nectaron, Mosaic 1:1 DH: Nectaron, Mosaic 1:1 But inspired you post I might try something like WP: Moutere, Nectaron 2:1 DH: Nectaron What was your ratio?

Inspirered by this post I did a WP: Mosaic, Citra 1:1 DH: Galaxy, Citra 5:1 Not impressed by the beer before the dry hop. And the Galaxy smelled like raw onion and gasoline, so I ordered new from another lhbs. Same smell. Last year Galaxy smelled serious delicious of citrus, grapefruit and...

Looks like something Mosaic could dominate. I also prefer to go heavier on malted wheat than malted oat. Based on split tasting.

My own safe bet would be WP: Citra DH: Nectaron

So you expect that I get some hop sentiments transfered to the serving keg?! Does any of you have hop burn problems after moving the keg?

I can get my hands on some Nectaron. Would it be best for whirlpool or dry hop? And what what you recommend for pairing?

I ferment in a cornelius keg and transfer to another dry hop cornelius keg and then to a serving keg. I use reduced length dip tubes for the transfering. So I leave 2.5L in the fermenter keg and 2.0L in the dry hop keg. I dry hop with 170-180g hop pellets. Closed system. I can't see what is...

My neipas are sensible to movements of the keg. If I tap like half of the keg over a few weeks and then move it and starts tapping again, then it is a completely different beer coming out of the tap. Much more bitter and unattractive. I guess hop particles are getting resuspended into the beer...

The safe bet would be option 2. I have stopped using Galaxy and Nelson on the hot side after reading this thread. Option 1 would be more explorative for me.

That hop combo is also on my todo list. I am planning for all Citra hot side and equal parts of Motueka and Nelson in dry hop.

I cold crash 3-4 days to avoid hop burn. But the beer still needs about 2 weeks in the keg afterwards before the hop burn is gone.

Interesting read about purging kegs: Kegging With Care: A Guide to Purging. - The **************** Tldr: You can purge your head space in a keg (or a full keg) by adding co2 from a bottle to 1 bar (15 psi) and vent pressure through PRV 20 times. Fermentation gas is pure co2 and should be...

Then you are in group two.

There are two types of homebrewers. Those who have spray painted the ceiling and those who have not done it yet.

The point of the soft crash is to get the yeast out of suspension. I dont think the yeast will drop out unless you go below 14C. But any drop in temperature will result in some suck back. I is all up to your ambition if you soft crash and try to avoid oxygen. But both are recommended.

I do. To avoid suck back. But you need to go lower than 18C. 14 C or lower is recommended.

I love 100% strata. Just made my 2nd brew with Strata in DH. Personal taste I guess. Give it a try.

I whirlpool with loose pellets to maximize efficiency. I brew 2L more than fits into my fermenter. If I make a solid WP and let everything settle for 10 min then all the hops will form a cone in the center of the kettle and I can transfer the wort to the fermenter while leaving the WP hops in...