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So you are dry hopping at 74? I am trying to improve my process after my last batch failed after dryhopping 6 days before cold crash and kegging - could have been stale hops, but maybe also temp (68 degrees) and duration - so I am deep into the research on this.

I understand your timing for dry hopping, but not how 74 degrees is "cold". Can you please clarify? Thanks!

Yeah, it's just a bit cloudy, and not turning green or anything. It is (was) also a brand new cooler that went into service for this purpose. You're right too that it might be time to replace some of my older ice packs. Thanks!

The water and frozen bottles are just sitting in a Coleman cooler. There might have been some leak from a re-freezable ice pack possibly. No danger at all from it coming into contact with the precious liquid in the fermentor though. The only concern about using Starsan or a cleaner might be...

What you're doing is my next planned major upgrade for set and forget cooling and to be done with the twice daily ice bottle changes for the cooler. As for the Spike article- I will look it up as I also recall hearing something about that at some point. Thanks!

Hi all, I ferment with a Flex+ Fermentor with the temp control coil, to which I have tubing attached that connects to a cooler and submersible pump. I switch out the ice packs to keep it cool, but now at about a week into the ferment, my cooling water is getting a bit murky. Anyone with...

@mongoose33 - Also how long are you cold crashing, and what other methods are you using to avoid hop jams during transfer from Flex to keg? I do like your set up, mine is similar except I have the older Flex lid with only one 1.5" port.

Yes, I did my normal 3 day cold crash ( with close to 48 hours at around 35 degrees). I have read about the magnet method too, and might give it a try. Do you have a magnet type recommendation? Thanks!

Great thread guys- Thanks! - I successfully dry hopped under pressure last week using a similar setup as described above. The loose hops did get momentarily stuck, but then all dropped into my Flex+ fermenter. All good -UNTIL yesterday when I had a hop jammed transfer into the keg. I only got...

All good ideas above to look into for improved beer. I've gotta say though if it wasn't for my start with Mr. Beer, I wouldn't be hanging out on this site everyday!

UPDATE: I tasted it again last night, and it's definitely a lacto taste. I am quite bummed as I don't know how the bugs snuck in and got going on this batch. I was about to dump it right away, but decided to cold crash to clear it up and I'll pour a glass to check where I ended up color-wise...

I actually don't know the pH, as I didn't have a meter available for this batch. I do now and water chemistry is the next new thing I will be working on to up my game and make better beer.

Yes - agree on that. Hard to predict the future on this batch (along with everything else)! I guess I will crash and keg it to stop an increasing issue. Maybe like on one of my earlier accidents someone might think it is a not bad, if unintended sour. Cheers!

Spike Flex+ fermentor. This is the first possible issue after 8 other "perfect" batches. My last infection was in summer of 19 on an SS Brewbucket (which has since produced a few more clean batches too). I am still trying to figure out if letting sit in the tank for longer might improve...

Thanks VikeMan, No Munich. Here's what grain I used: 5.9lbs Pale 2-Row (last bit of 30 lbs I bought last summer) 5.1 lbs. Maris Otter Pale 0.5 lbs American - Caramel/Crystal 40L 0.5 lbs American - Chocolate Again, no shocking sour taste, as there was in a couple prior seriously bad...

HI All, I am about 17 days in on fermenting an Irish Red Ale, for which I used Windsor yeast for the first time. I did gravity samples 4 and 2 days ago and it appears to be steady and done at 1.015. I tasted both samples and got a slight hint of sour (not heavy at all), which reminded me of a...

Let us know how Tuesday goes!

Si! Especially at El Rey del Cabrito in Monterrey. Even though my crazy stepbrother tried to freak us out with an order of goat brains.

I do find this list interesting and informative, however just because one makes their first batch of beer > then another and another which more and more people start to like > spends hundreds of hours more brewing and planning >goes pro > spends thousands of hours more brewing and building a...

To close the loop on my original question, I wanted to share the details of my pressurized transfer, which I did last night. The Flex+ FV, after cooling down to about 35 degrees, had a gauge pressure of about 10.5psi. I then charged up the purged keg, which was also chilling in the fridge to...