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Oh, I think we were talking about different things haha. I thought you meant transferring carbonated beer from a conditioning keg to a serving keg. For doing that, I would pressurize the receiving to the same pressure as the serving keg, let's say it's 12 psi, connect the liquid posts together...

Would you be able to use a spunding valve on the gas post of the receiving keg? Pre-pressurize it, set the spunding valve and transfer under counter pressure, pushing the beer out of the "from" keg with CO2? Maybe that would retain more aroma than an open-to-atmosphere gas post on the receiving...

Yeah, I'm having a similar experience with the batch i just bottle conditioned. That awesome hop character I had in my first attempt (which was also pretty phenolic) is just not there. I naturally carbed that first one in the keg with CBC-1 and keg hopped. I also dry hopped that one loose in the...

Agreed.

I would imagine that cold crashing to halt fermentation isn't really a viable option for a commercial brewery. On the homebrew scale maybe, because you are more likely to be able to guarantee what temp your beer is exposed to after it's done. But if I were a pro brewer I wouldn't want to risk...

Awesome! How much total yeast did you pitch? Did you pitch dry or rehydrate?

I feel like the phenols tend to fade quite a bit over time with this yeast blend. Might be gone after a few more days of conditioning. At least that was my experience with my last attempt that was up in the 7s% WB-06. That one never had its phenols fade completely, but it started with a lot and...

I've only ever kegged hopped with regular (T90) pellets and I've always bagged my keg hops. Actually I've never used cryo at all. If i were to keg hop with cryo today, I would bag them, but only because that's what I've always done with pellets. I really don't know if bagging is necessary with...

What if you did 5, but instead of adding the hops/primer to the fermenter before work you added them to a sanitized/purged keg and then purged it again? Then get home from work, add any additional conditioning yeast that you might want to the fermenter and then fill the keg from it. Purge the...

Nice! What was your batch size and how many grams of each yeast did you use?

Nah, the more I think about it the more I realize it was really just an irrational fear. I read some stuff a while back that i thought was credible that said that higher temps with a hefe yeast tend to emphasize esters over phenols. It was interesting though, one of the articles describes it as...

I used the same oz/gal as you in the batch I just packaged, 16 oz total for a 5 gal batch. I had actually been planning to use 22 oz (that 6 oz difference would have been all in the dry hop) but I literally couldn't fit them in. Funny story. I wanted to skip the cold crash for this, because...

I haven't done a back to back, but I've been very pleased with the hop character in several NEIPAs I've bottle conditioned. Of course I'll never know if the hop character diminished over the 12 days i kept the bottles warm. But even if it did, the batches still blasted me in the face with...

Looks awesome! I looked back through the thread a little ways - was this the 2.5 gal batch with the 88/10/2 yeast ratio? The one with 2 row, carafoam, L10, and honey malt?

Looks like a delicious recipe! Where did your mash pH end up?

Just bottled my second attempt last night. CO2 transferred from my primary carboy to a purged keg on top of primer and 2 g CBC-1. Then used CO2 to push the primed beer to my wand. I remember now what a PITA bottling can be but this was the way it had to be for this batch. Took a gravity...

+1 What I was going to suggest is, make sure Beersmith knows your Ca, Mg and HCO3 and you should be ok as far as pH prediction. I don't use Beersmith so I don't know the mechanics of that. But you could also just put in the KCl as your NaCl and use the 1.27 factor if you want it to spit out...

Yeah, my calcs show right around that number, 1 g of NaCl gives you 1.27ish times the Cl that 1 g of KCl would give you. Looks like 1 g of CaCl2 would give you 1.34 times the Cl of 1 g of KCl. Funny how those factors are about the same. But a quick sanity check shows it's right. It's because...

I'm no expert, but i believe the impact of KCl on pH is negligible. Same with NaCl. As far as I know, CaCl2 will lower pH because of the Ca. I think K and Na are more like SO4 and Cl in that they don't affect pH much. Anecdotally I think my experience supports that, because my batch with KCl had...

Awesome! Was the new batch an IPA with this yeast blend? If so, was it about the same kettle hopping rate/schedule?