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So 34/70, S-189, and Novalager so far. How would Diamond compare to those three?

What is currently considered the cleanest lager yeast when fermented between 65-72 degrees Fahrenheit (not under pressure)? Thanks in advance! :mug:

Yeah, minimizing oxygen and CO2 use (not that it's that expensive) are two bonuses of dry hopping at yeast pitch and I really like the idea. It's also just plain easier. I find myself thinking about homebrewing and ways I can improve my processes, different ideas, etc. I imagine a lot of people...

That's a good point about the introduction of higher dry hop rates changing best practices. Even now with all the research it's still hard to pin down the best dry hop process (higher vs. lower temp, dry hopping earlier vs. later, with pressure vs. without pressure, etc.) since many seem to have...

That's a good point about hop astringency. I imagine cold crashing and conditioning would help with that. I haven't had any astringency yet, but I also haven't dry hopped with anything over 6 oz yet. I'll eventually try dry hopping with 12 oz, so that might be a different story. I usually start...

Glad to hear you get good results with dry hopping that early. I've also heard that dry hopping early resulted in clearer beer, which is interesting. This is awesome to hear! Sounds like you're one to challenge conventional wisdom, which I like. Anymore, everything is all about dry hopping...

Doubt it's US-05 then. It could be Kveik. NovaLager also comes to mind except for the 85 degrees part. Either way, it sounds like my type of yeast! I wish we knew the answer.

I've heard of flash brewing kits, but haven't really looked into them much. They look like an easy way to start brewing though, so that's pretty cool. Yeah, most people who dry hop before/during fermentation also dry hop after fermentation. You mentioned another topic that's up for debate: if...

Like the title says: Has anyone dry hopped at yeast pitch? If so, how would you compare it to dry hopping normally (after fermentation)? It's been widely stated that dry hopping during active fermentation will cause the yeast to pull down the hop oils when they floc and blow off hop aromatics...

As you probably know, minimizing cold-side oxidation is by far the highest priority when making hoppy beer. That alone can pretty much make or break an IPA. Scott Janish has popularized the short and cool method of dry hopping, which is to dry hop for 2 days between 55-60 degrees after a 24+...

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Fermenting in kegs is really nice. You can ferment and dry hop under pressure and kegs can handle A LOT of pressure, so it's less to worry about. They are also crazy durable and last forever. I use a 6 gallon keg and end up with at least 4.5 gallons of finished beer when I dry hop with 6 oz...

This will be my first time both leaving dry hops in the keg and serving out of the same keg I fermented in. I was originally going to dry hop in the kegmenter (keg fermenter) and transfer to a purged serving keg, but the fermentation blow-off was so extreme that quite a bit of the krausen ended...

Finally! The first comment after almost 3 months! I'm mainly doing this to drop the yeast out of suspension and keep them from interacting with the dry hops. This supposedly reduces/eliminates hop creep and hop burn and increases aroma/flavor. I'm not sure if it makes a huge difference with...

I've heard a lot about soft crashing IPAs in the 50s to drop ale yeast out of suspension before dry hopping, but I haven't heard much about using that technique with lager yeast. Lager yeast can keep fermenting down to the 30s, so it is very cold tolerant. My question: After fermentation is...

The FLOTit 2.0 is awesome! I ferment in kegs and it has worked flawlessly. It also barely leaves any beer behind. Seriously, just get one! The Ebay page says that the ideal length of tubing is "the distance from the liquid post’s opening to the keg’s bottom + 75% of the keg’s diameter." That's...

I'm not rousing, but I'm going to grind the hops into a powder, so there should be no problem getting good extraction even in cold temperatures. I also can't dump the yeast because I ferment in a keg. I'm going to cold crash before dry hopping for my next batch, so no yeast should be in...

That's a good point, but I still have no clue if aroma loss from purging is a myth or not. It's similar to how it's thought that using a blow-off during dry hopping, instead of dry hopping under pressure, could lead to aroma loss. I wish I had a definitive answer. 16 purges at 30 psi is my...

Awesome idea. I'll definitely look into getting the 120V circuits wired for 20 amps. Really good info from everyone. Thanks!

Really good info! I'll definitely make sure the electrician knows exactly what I'm planning to use the outlets for. I'm actually having a house built, so it truly is from scratch. I didn't even know about GFCI breakers. I figured that each outlet had to be GFCI rated. Told you that I didn't know...