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I don't have 240V outlets yet, but I am going to have a few installed in my garage by an electrician. Since I'm starting from scratch, what would you (or anyone willing to chime in) recommend for me to have installed?

I agree about tastebuds getting accustomed to flavors. There was one time where I drank nothing but NEIPAs for nearly a month and I switched over to stouts and pilsners for a few weeks. When I tried the NEIPAs again, they seemed way more hoppy than before and I figured it was due to the...

That reminds me of the "lupulin threshold shift": when a really hoppy beer now seems pedestrian. Beers are so hoppy now that it's getting harder to get your hop fix. The goal posts keep moving! I don't get to brew too frequently, so it makes poor results that much more disappointing. I'm...

I'm thinking of brewing with a 3500W induction cooker. I'm not too savvy with anything electrical, but I know that I need a 240V GFCI rated outlet, which I don't have. Would this inline portable GFCI cord work? Thanks in advance :mug:

Hopberg! 🤣 I like it! Well, I'm also going to use ascorbic acid, so that will help with oxidation. I'm just trying to come up with a plan of attack for minimizing oxygen while dry hopping. I can either do a continuous purge with 2 psi while adding the powder (pretty sure I'll get a face full of...

Exactly! Let's say 0.5-1 gallon(s) of headspace.

Not if you know magic! :ban: No, I'd open the lid, toss in the hops/spices, close the lid, then purge. I'm just not sure if purging would blow the powder out of the PRV.

For a worst-case scenario, what if I were to grind up 12 oz of hops into a powder and throw them in as a dry hop? Do you think that would cause an issue with purging?

Yeah, I think that at least some of the spice wouldn't immediately submerge into the beer and would sit on top until it has time to absorb. It's similar to yeast: if I add yeast in one small area, some of the yeast will stay piled on top and will take time to absorb into the beer.

I'm not worried about the aroma/flavor; I'm worried about the spice being stirred up with the pressure from the CO2 and being blown out of the PRV when I purge. I'm also concerned that continuously purging with even 2 psi while adding the spices would blow them into my face. As far as how I...

I'm planning on adding powdered spice to my fermentation keg (dry spicing). I'm using some ascorbic acid to mitigate oxidation, but I was wondering how purging the keg further with CO2 would affect the powdered spices. My worry is that it will blow the spices straight out of the PRV. I haven't...

Good point about it affecting the mash pH. Genus Brewing said not to worry about it, but it's probably worth taking into consideration. Sounds like most use a total of 3-5 grams, or 1 tsp, per 5 gallon batch. I imagine I'll just add it during dry hop since that's the only time I open the...

Sulfur would be pretty bad in a beer. :confused: I imagine that 0.2 grams/5 gallons of Campden would be low enough, but I haven't tried it. I've also only read about that ascorbic acid problem and I know that information can be wrong or irrelevant to a given scenario. If you're getting good...

That's interesting that you're using ascorbic acid and it's improving shelf life. I've seen it recommended on the "'Northeast' style IPA" thread here on HBT. I've heard that it should actually be combined with Potassium Metabisulfite (Campden) or else it can turn into an oxidizer. Campden is...

Do you cap the fermenter while dry hopping?

Ah, day_trippr! Awesome info. What kind of yeast are you using to get these results? For my next beer, I'm planning on dry hopping at 35 degrees for 2 days (grinding them up first!). I've been thinking of what yeast to use. I really like 34/70 and US-05 due to how clean they are, but they are...

So you're saying to compensate with more hops? That makes sense. Is the hop aroma the same as when you used a secondary? I know that many pro brewers soft crash, remove the yeast, then dry hop. I know that process makes collecting yeast much easier, but I'm not sure if they consider dry hopping...

I've been wondering lately if dry hopping with yeast in suspension actually reduces hop aroma from dry hopping. I've heard arguments from both sides over the years: Some say that it's best to dry hop with as little yeast in suspension as possible since hops oils will cling to the yeast and get...

Too bad. If that's the case, then I guess I won't be using it. Can't justify spending an extra $7.50 per batch for something that might not make a difference.

Does anyone know of a place where I can get a small amount of ALDC Enzyme? Morebeer sells a 1 oz dropper, but that 1 oz is equivalent to 35 doses. The problem is that it has a 12 month shelf life and I only make about 4-5 batches of beer per year, so a good amount would be wasted.