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I'll look into "liquidating" some equipment from inventory that I don't use and maybe trying to get another keg. Thanks for the doubled up suggestion!

I'm also going to let this run through in primary for a bit of an extended time, maybe 2 weeks. I'm usually at FG in 4-5 days, and I give an extra 2-3 days for FG confirmation.

I do not, sadly. I will say though, that to help mitigate or solve this issue my fermenting setup is all brand new. I've also swapped out/nuked my kegs a few times. A real head-scratcher. My next 2 courses of action are : paying attention to my sparge pH next batch (unlikely a silver bullet)...

Yes, it is detectable. I've thought about that too for sure, but all is well on that front. I can drink say, my beers side-to-side with any slew of hoppy beers from breweries laying around and it's evident. It's very frustrating. I've brewed countless commercial batches that have been pretty...

I have a batch planned for either this weekend or next weekend, and maybe I can lean on the fine people here to see if I can make this one a success, for once. I plan on throwing a ton of Nelson/Riwaka at it, so if you'd like to lend some input on hopping I'd be all ears. Also have some Simcoe...

It's something I've been struggling with for quite some time, going way back to when I was brewing commercially. Brought some to share with my head brewer, went over all processes and even he was at a loss. Any time I attempt to aggressively or moderately hop a beer it ends up having this...

Dry-hopping loose, yes, through a purged hop-dropper and 2" valve. The beers are garbage. I don't know any other way to put it.

Just to clarify, I don't actually have beers finishing at 1.008, they just occasionally drink like they land there, even though they measure properly. This is the first time I've roused anything, in an attempted experiment. It yielded a tiny bit more of a difference, but not as much as I...

I've considered it for sure, but a part of me feels like I should be able to pump out a good beer with this process. I'll eventually give that a shot though, out of curiosity. I'd want another Mega Mouth for a "dry-hop" keg though, so I'll have to wait for that until I can scoop another.

I hear that. I definitely wasn't expecting a full beer, but even bigger beers I brew all end up *feeling* like 1.008, even though they all measure 1.014+ at minimum. I'd say mouthfeel is the least of my worries at the moment! Haha. You can definitely assume all of my processes are as they...

I'm fermenting in a keg, so no yeast drop. I soft crash to around 58-60ºF and dry-hop O2 free after fermentation is complete. You'd have no idea I whacked it with 8oz. This time around I also experimented with rousing, by adding a liquid dip-tube to the gas-in port on the keg. i understand it...

Ladies and gents.....I have a problem, and I can't find a solution. I'm leaving almost all of my dry-hop effects behind in my fermenter. I've been battling this for quite some time now. My most recent batch was kegged a few days ago, and it's once again underwhelming. Vague hop aromas and wispy...

The FLOTit is fantastic.

Ha! Interesting. I've always found thiol heavy beers to have a distinct "cologne" type of flavor and aroma. I never mind it really, but it always sticks out that way to me.

This is a somewhat polarizing topic, I've come to learn. Some believe in clean-up of "byproducts" of fermentation, and some say "nonsense".

I actually think that's more in line for a modern pale. I just made this most recent one with 6oz whirlpool and 8oz dry-hop. I still feel like I'm going to be disappointed. We'll see this week. I say "modern" meaning "en vogue" lol

What kind of hop volumes are we kicking around lately for ~5.6% NEPA's?

Yeah to be honest, I personally don't like to see anything below 1.014 FG for my NE pales, and I prefer around 1.018 for IPA's.

Interesting! I guess I'm just to the point where I'll throw caution to the wind and see how it turns out.

You think they're still using 1272? I remember you mentioning that a bit ago. We brewed a collab with them a few years back up in Albany and I think we used 1318 at that time. The only other collabs we did were at the location I used to be at, and those were definitely 1318 (but at our...