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Ok I’m good with keeping it I’ll clean it off. And now I put it in my basement for a less moisture rich environment on these hot summer days. Thanks

I used it once a month ago and kept it in my garage after blowing it clean with my air compressor. Should I send it back and will this effect the crush and by that I mean by somehow the crush comming into contact with the rust part and effecting the grain during mashing. Didn’t notice it till...

So first I broke a glass carboy cleaning it but I have a backup so my specs are I don’t wanna spend a bunch of money on a new one and I don’t have the hookups for like a ss model even though I love the way they work but I use a rudimentary system but it works. I do pressure transfers with co2 so...

Is that to much. Lol. Idk seemed to work ok before but maybe I’ll try out using less like a single smaller whirlpool. The beers abv’s usually range from 7-8.5% so I like to keep the hoppiness up front to hide any residual booziness

Its weird isn’t it. Same way here. I was on a hot streak and then boom this has happened the last two beers and I’m not sure where the issue is as I use the same process, water, mineral additions etc beer to beer. And like u say mines been in the keg two weeks and the flavor should’ve faded but...

so have almost the same schedule I just choose for a larger dble whirlpool addition so I don’t have as much hop particulate settling thereby lowering my final volume. I boil down to 6.25 gal and take everything into the fermenter then after cooling and loss from dry hopping I’m able to put...

are u saying for my normal amount which is 12oz total between the two hopstands. I was under the impression that the hop stands can add aroma and flavor so then I could cut down on the dry hopping but in ur equation I’d have a 6-10oz dryhop which from what we’ve discussed is where these...

I like hops but maybe in a 5.5 gal batch it could be over kill.

yeah maybe that’s part of my problem i. Do a 12oz total in a hop stand plus a 6oz ddh.

Ok ok I’m just befuddled as to why it’s so prevalent in this keg but hasnt been in the last 6-7 beers I’ve kegged maybe it got to warm in the room I bring the fermenter up to vs the other times. so how do avoid this going forward? just do a single dh during fermentation. I do two 6-8oz...

i use aus and nz hops a lot I’ve been brewing for 7yrs and never had this effect.

so I did this last night and there’s zero sediment in the glass. It’s like I’m drinking a carbonated gravity sample. Weird I’ve never had this happen before. Maybe just an anomaly in brewing I guess I also crushed my own grain for the first time using my new mill but i Can’t imagine that was the...

I guess that’s what I meant was the trickle down of science to the homebrew community, it’s not such a closely guarded secret anymore for the big guys to use it’s now available to all of us. It makes ya realize that what one makes can be good and satisfying but if u wanna take the product next...

wow that’s very interesting. It’s amazing how much science has taken over in the beer world And not in an over analytical way.

I could pull a sample before I cold crash to right? And let me rephrase, the balloon is connected up for atleast a couple days prior to the second dh so it’s not going from flat to full in two days, after the second dh it basically fills the last 30%.

again ur making to much sense. Lol yeah I hookup a tube to a Mylar balloon to capture co2 for cold crashing and yeah usually after that second dh it’ll fill the balloon in a day.

ok that makes sense. I’d rather get rid of the diacetyl or acetaldehyde.

huh I thought maybe the creep was what was holding the hop matter in suspension for so long But like u say the gravity which I take at day 7 after the first dh is stable. And the second dh I do after I take the fg sample only sits for 2 days before I cold crash so I can’t imagine that would kick...

what’s the difference. Can u still get hop creep in the 60’s? I thought it was more common dry hopping in warmer temps like in the 70’s Or higher.

I have a neipa I kegged over a week ago and it has an insane burn on the back of the tongue even over a week later and I can’t figure out why so I’m thinking it’s hop particulate from the dry hopping that’s somehow even a week later at 34 deg still in suspension. I dh with the carboy upstairs in...