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I heard that dry hopping under pressure keeps hop aroma from escaping. If anyone has done this, what were the results compared to dry hopping normally (aroma, flavor, etc.)? Also, what psi did you use? Thanks in advance.

Yeah, I guess the study must have been misinterpreted. Good to know. It's still interesting that Janish determined that roughly 3.5 oz of hops per 5 gallon batch was the saturation point. Maybe that was misinterpreted too? Either way, it makes sense that breweries are using the higher hop...

I'd like to get everyone's input on the comparison of different malt brands for regular 2-row, Pale Ale Malt, and White Wheat Malt. While I have tried some of these, I'd just like to hear what others have to say about the following: 1) How would you compare regular 2-row from Briess, Great...

My bad. New England IPA and Northeast IPA are used pretty interchangeably, but New England IPA was the first official name.

Precursor, prototype, forerunner, predecessor...same difference. If we're getting that specific, we can say that Kimmich is actually the Big Daddy of the Vermont Style IPA, which is the precursor/prototype of the New England IPA, which is the precursor/prototype of the Northeast IPA.

I've wondered that myself, but I doubt breweries are spending so much money and effort to mitigate oxygen just for the fun of it. I think it's especially important for shelf life and for styles like NEIPAs since they are so prone to oxidation. I remember hearing how The Alchemist brewery (Heady...

So I misunderstood doug293cz's posts I mentioned above and liquid purging results in even less than 0.005 ppm (5 parts per billion) of oxygen?

True. I was just explaining how using CO2 from fermentation is more effective at removing oxygen than a liquid purge by themselves. You can take extra steps to remove the 3 fluid oz air bubble with a liquid purge, but that's just one more step to take and a little extra CO2 to use. Overall, I...

Red over White just beat me to posting this thread. I'm basing my comments off of doug293cz's posts (mainly posts 3 and 20). He said that the "worst case O2 levels left in a keg purged with the output of an active fermentation" is 0.005 ppm (5 parts per billion). He also said that, due to the...

That's a good way to do it, but I'm planning to use the crazy amount of CO2 from fermentation to purge the keg. I've heard that it does a better job of purging than pushing out sanitizer, but I can't remember the numbers. I also just make up one gallon of sanitizer per batch and it only takes me...

That's exactly the concern I had about that technique: the effect on the hops hanging in the headspace. I don't know one way or another, but if I had to guess, I don't really see how it would harm them. Yeah, I'm using a FLOTit 2.0 floating dip tube, which is pretty nice. I dry hop without a...

I've actually read about that technique, but I've just been opening the lid, quickly tossing in the hops and closing the lid, then purging with CO2. I partly do this to dry hop without a bag for better extraction. You think the magnet trick would be that much better for preventing oxygen?

I'm using a 10 gallon keg for fermentation and do a max of 6.5 gallon batches (crazily hopped IPAs), so no worry about headspace.

Yep, I'll be using a keg as a fermenter, so no problem there. Thanks for the help.

Thanks for that. I imagine that I could also use a spunding valve on the gas post as an alternative to the blow-off, correct?

That's what I figured, but I just wanted to confirm. Thanks. :mug:

If I connect tubing from the fermenter to a keg to purge it with CO2 from fermentation, what would result in better purging: attaching it to the keg's gas post or liquid post, or does it matter?

The best strategy for using hops is kind of hard to pin down (when to add, how much, what temperature, etc.). For IPAs, what seems to work best for most is to add hops after the boil and during dry hop. Then you have to figure out how much to use, at what temperatures, and how long. So many...

That's good info. I've read his articles online, but I haven't read his book. I might pick it up at some point. So Janish determined that approximately 3.5 oz of hops per 5 gallon batch was the saturation point, which is close to Shellhammer's findings. If that's just the official answer and...

I have heard of Janish and he has some seriously interesting material, but I'm not sure if he has confirmed or disproven Shellhammer's findings. I'm also looking for others' experience or opinions on the subject.