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Will do, thanks.

I'm planning on running C02 to the top port of the conical, around 1 PSI or so. Haven't decided whether to leave the C02 open for the duration of the crash, or just periodically check to make sure the conical still has head pressure.

So I'm kicking around some process changes that will allow me to dry hop in the fermenter, cold crash, and transfer to the serving keg, utilizing natural carbonation while minimizing 02 exposure. Specifically, I'm thinking about adding a modest amount of sugar water plus a bit of yeast to the...

How do you minimize or seek to avoid O2 exposure with the dryhop?

An award winning IPA? Lol. Your last post inspired me to give this a shot.

I normally do single infusion BIAB, but I'd like to try a multi-step, no sparge mash using my normal cooler. My question is whether there are any definitive water/grist ratios I need to stick to for the steps. My recipe calls for 36 quarts of water, so I was planning on adding 16 quarts for...

I've had good results transferring from my fermenter to a purged serving keg with loose dry hops, with anywhere from 10-15 points remaining (timing mostly driven by my schedule). I let it finish fermenting at low pressure (3-5 PSI) over a day or so, and then let it run up into 20+ PSI to get...

Forgot to add an update on this. I cool crashed it to 50 or so for a week (attached to a C02 cylinder) while I was on vacation, and then added priming sugar and transferred to a purged keg. Somewhere in that process, however, it got exposed to enough oxygen to ruin it, possibly during the cool...

So the beer turned out great. Maybe a little too sour, but hard to say without a meter to measure. Citra dry hop gives it a nice citrus aroma.

Thanks for the link. This is sorta what I was thinking of - www.google.com/amp/s/amp.reddit.com/r/Homebrewing/comments/6t21iy/ss_brewbucket_custom_racking_arm_filter/

I'd love to find a screen I could slide over the racking arm in my 7g conical, but haven't found any luck online. Any ideas? It's a Brewtech conical, but they don't appear to offer this accessory. Basically I'm looking for something to keep out the hop debris when I rack to the serving keg.

I feel your pain. I deviated from my normal process, and tried transferring after 24 hours of dry hopping, without a cold crash...it didn't go well. Ended up racking into the bottom of the keg since the poppets kept getting clogged. I'm hopeful that the yeast still have some sugars to eat, and...

Oops, I read your response after I tossed in a tbs of lactic. Ah well. Added an extra shot too since I'm only souring for 24 hours. Agree on the utility of a pH meter...but I've reached my limit on beer-related toys, for the time being.

Ah, Google gives me this, which should get me close enough. http://www.milkthefunk.com/wiki/Wort_Souring#How_to_Pre-Acidify

So I'm aiming for some thing along the lines of Epic Tart N Juicy, and my question is this: how much lactic acid should I add to pre-acidify my wort before pitching my Goodbelly shot? I've collected my wort and I'm going to do a 15 minute boil before cooling to 100 degrees. I don't have a pH...

This is exactly my set up and process. Works great.

I've done this a few times, and I am a little leery of the oxidation factor, but the beers have turned out decent. Last one I did had 4 or 5 oz of Denali and it had a distinct pineapple nose for the duration of the keg (3 weeks or so).

Appreciate the feedback. I've decided to let it ferment another day or so, and then drop it down to condition around 50 or so while I'm out of town. There's just so much yeast and hop material floating around that I had a hard time getting a hydrometer reading from the samples I've pulled this...

So here's my dilemma: I've had a batch fermenting away since Saturday, and it is now around 1.016. Added my dry hop last night. I have to go out of town this Friday for a week, so I see 2 options: 1. Let the fermentation ride until I get back, leaving the dry hop in for 9 days, and then I'd need...

My version that's currently bubbling along was 1 package of S04 to start, at 61F for 2.5 days, then raised the temp to 68 and added 2g of T58 and 1g of Munich. This was for 5 gallons of 1.069 wort.