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I pitch at 65 and let free rise to 68/69. Hold it there for a day or two then heat/free rise to 73 till it's done. Used this strain twice now and it's a beast, it nearly finishes in 48 hours.

I' m with you now about Verdant. For 2+ years it was my go to strain and even with throwing 14-16oz dry hops all the beers felt muted and underwhelming. Could never wrap my head around what was going wrong. So did a bit of digging around and saw a few people mention that it really mutes hops. So...

I brewed a Lambic 18 months ago with Wyeast 3278 Lambic blend. Over the months I've added dregs from various Cantillion and 3 Fonteinen beers. My original plan was to do something with the beer at the 12 month point but for different reasons I didn't get around to doing anything with it or even...

Think I dry hopped around 58/60C with this one so a little warmer than I normally do with southern hemisphere hops, think it helped. But as you say it's more than likely the quality of the hops.

Funny enough on the feed back from the judges was that the beer could do with more aroma and was a touch grassy. SO in theory needs more hops for aroma but would add more vegetive matter. What would be the solution here here, more dry hops but shorter contact time? I don't get much grassiness at...

Here it is in case you can't find it. Crisp extra pale malt 45% Spelt 16% Naked Oat malt 12% Golden Promise 10% Chit malt 8% Flaked oats 8% OG 1.080 FG 1.016 Imperial Dry Hop 1st Gen 6g CTZ first wort 20g Citra 10 mins Whirlpool @ 162F for 30 minutes Citra 4oz Superdelic 2oz Nectaron 2oz...

I fell victim to this over the weekend at the Irish Nationals. My beer hopped with Superdelic, Citra and Nectaron scored 39. Both judges loved it. Two other beers scored 39 also so went to a mini best of show. I came out the worst with only a bronze. I knew I was in trouble as I know one of the...

Been thinking about this for a while but how much would tank/fermenter geometry effect hop extraction. I dry hop in a keg and can't help but think the narrow surface area of a keg reduces contact even though I flip the keg.

Ha, sorry. I use the metric system so the "C" was force of habit. Temperature is indeed 58F

Beer looks stunning as always. I'm interested to see how your different dry hop process turns out as I've changed mine on this brew too. Did 1/3 of the dry hop towards the end of fermentation which was only day 2. A24 is an animal. Transferred to my dry hop keg this evening and added the...

took a hydrometer reading there and it's 1.022, Tilt is 1.024 so pretty close. Thats a really fast ferment, 10.80-22 in 72 hours since pitching. Hopefully can eek out a few more points.

To the A24 Dry Hop users, is this yeast slow to ferment and krausen drops really quick? I brewed Monday and fermentation started really quickly and very vigorous. Before going to work yesterday morning, about 36 hours since pitching my Fermzilla was right to the max with krausen and ripping...

That's my worry but for the first time using it could be the safer option. Those NZ hops can really take over. Going to do a small dry hop mid fermentation and rest of the dry hop after a soft crash as Superdelic seems to bring out different flavours depending when you use it.

Did my starter over the weekend so hoping to brew this Friday. I've changed my idea again on the hop bill. Still going with Citra and Superdelic but going to throw in a bit of Nectaron now. Going with 7oz of Citra, 4oz of Superdelic and oz of Nectaron. So a 50/50 split between Citra and the NZ...

Its 39" overall with my kegs. when the lid goes into your keg it stands another 18.5" to the top of the hop bong.

I got one of these recently and it's excellent. Only issues is they're a bit tricky to get in and out of the keg. Also if you're using a heavy dry hop load the hops tend to get stuck. I use it with the Kegland hop bong. I just hit the lid with a spanner to keep the flow going.

That's pretty close to how I run Verdant so. Only let it go to 73/74 but that's usually after most of the fermentation is done.

Hopefully that's what my batch is like too. Where did you get yours from? I see you're in Europe too, I got mine from Malt Miller in the UK.

Hops arrived today so will rub a few and hopefully they're all fruit. Finally got some A24 Dry hop to try out. I know you love this yeast so what's your fermentation temps like to get the best out of this strain?

That's interesting to know. The herb/earthy profile wasn't listed and probably would have made me think twice as it's something I really don't like in hops because for some reason it always overrides the fruit flavours for me. Might be something to try out on a non competition beer.