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I ferment in a 6 gallon Torpedo keg with a FLOTit 2.0 floating dip tube (by far the best floating dip tube). Coming from a carboy, this was a massive upgrade and it's MUCH easier to mitigate oxygen and transfer to a serving keg. I also do a fully closed transfer to the serving keg, which is very...

Awesome. Thanks.

I'm thinking of cold crashing to 38 degrees for two days to drop the yeast, then dry hopping with hop powder at that same temp for two days. Have you noticed how long it takes for the powder to sink to the bottom during a cold crash?

Has anyone ground up hop pellets for better extraction at cold temps?

That gif! 🤣 Yeah, I definitely agree that it's most important to prevent oxygen through one's process rather than using crutches to fix problems. I am very good at preventing oxygen from touching my beer and have no problems with oxidation, but I was just curious if the "trifecta" was widely...

What is the consensus on adding LODO brewing's "trifecta" (ascorbic acid, sodium metabisulfate, and Brewtan-B) to the mash or during the dry hop? I've noticed that some like to use ascorbic acid by itself, but I read that it creates hydrogen peroxide, which needs to be cleaned up with something...

Sounds good to me. Thanks!

That's a good technique. I'm planning on at least a tablespoon of spice. I'd also like to dry hop my IPAs with ground up hops (you know what I'm talking about :mug:), so I won't be able to continuously purge while adding those either. I did think of a tincture, but I also wanted the ability to...

@doug293cz I just thought of something that you could probably help me with. I implemented the continuous purge with CO2 and purging after sealing. My beer was by far the best I've ever made and I can tell that I'm really on the right track with my process. We'll see how long it takes to...

Here's a crazy idea: how about grinding up the hop pellets in a coffee grinder before throwing them in? Maybe that would eliminate the extraction problems at cold temperatures?

No, SPECTRUM's too expensive for me too. I'm just saying that it could become the standard in the years to come, just as pellets became the standard after whole hops. If it were the same price and had the same variety as pellets, it's all I'd use.

Yes, indeed. Maybe someday we won't have to worry about vegetal matter at all with SPECTRUM Hop Extract. Might become the standard in the future.

Pulverizing pellets...now that's thinking outside the box! Sounds like a plan. Thanks.

Definitely good to know! Do you rouse with CO2? I've always heard that hops sinking to the bottom was a bad thing, but I really have no idea.

That's what I figured, but I just wanted to make sure. Thanks!

Random question: Has anyone tried doing a 3 week primary (kegging at 21 days) with a NEIPA? Are there any drawbacks to this if soft crashing, dry hopping, and cold crashing just before kegging?

Thanks. I'll give it a go next time. I can't remember why 58 is such a prevalent number for a soft crash, but do you think it would make any difference dry hopping at 58 vs 60 degrees?

@VikeMan I've done more research (always researching! o_O) and according to this article it sounds like dry hopping can lead to an extra 30-45 days of fermentation. That kind of blows me away. :oops: I imagine if I kept it cold after dry hopping, it wouldn't be much of a problem since I'm not...

I've read that article (and others from Janish) and a lot of the "'Northeast' style IPA" thread on here. I've also read a lot of other threads where many people don't think that dry hopping cold gives the best results. From what I know (and what others have said), when hops sink to the bottom...

Confusing fermentation temp and crashing temp? I don't follow. I know that yeast will eventually floc at warmer temperatures, but the point of a soft crash is to speed it up so that there will be no yeast present during the 55-60 degree dry hop. Less flocculant yeasts like US-05 can take almost...