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When clarity is important to me and yeah it is for WCIPA and lagers, I use gelatin. I’m pretty maniacal about avoiding o2 so I use the “chino gelatin cannon” or whatever people call it. Dissolve gelatin in warm water (pre boil if you think it helps DO), add to water bottle, mix in 20mcg of k...

I disagree. I think 4lbs/barrel is pretty standard these days. And for us If you want 5 gallons into a keg that means a 12 oz dry hop on 6 gallons on beer. @JTtilinfinity i love your recipe plan, thats how I structure my hopping for IPAs, I just have no experience with Mackenzie But hey no...

I just follow the yeast farm recommendation - generally 1.060 and above I’ll use two packs. Sure you could get away with a bit higher, but for these beers I’m pitching into 6.5 gallons, not 5, so I don’t like to push it.

I’ve measured an Other Half DIPA ~8% (no lactose) to have a FG of 1.023 on easy dens. I was shocked how high it was but yes it definately had a crazy thick body that made for a nice effect for this kind of beer, so cheers to your huge beer with huge body! My preference is definately toward the...

I agree, this is the key point. The IBU calculators use wort gravity as an input for hop utilization. If you care for math, this breaks down the different formulas...

How much purging? MORE! Is that a Kegmenter with a 4” TC and a floating dip tube? I think the best method with that is to put gas floating into the floating dip tube side at a few psi, open the PRV so gas is coming out, then open the lid and dump in hops, then close the lid and let it keep...

I’m a pretty lazy brewer and like to keep things idiot proof. I use floating dip tubes with filters and cold crash under pressure for a day before transfers. This minimizes my losses really well I never deal with a clog, never have to worry if my diptube is the right height, if I’ve dumped...

1.076 -> 1.017 Ca 91 Mg 8 Na 60 Cl 215 SO 37 Overnight step, B40 with bag. Mash pH: 5.39 Boil pH 5.2 Post Boil 5.0 I like this effect Grain (19 lb 4 oz) - Stupidly complex, cleaning out Pilsner (42.9%) Oats, Malted (23.4%) Golden Promise 3 SRM (10.4%) Wheat Malt (10.4%) Raw Wheat (7.8%)...

Try those buttons?

Right so if it’s in your head space - it’s SOON to be in your beer. I guess that’s a better way of saying it. My guess (admittedly) is that’s a short time frame. I I would like to play around with a DO meter still… but pre boiled Water left open to air starts picking up o2 as fast as it cools...

Respectfully, I very much disagree! if the O2 is in your container, it’s in your beer regardless if you agitate or not. I love being able to cold crash, get off yeast, dry hop and agitate the crap out of it! Here’s how Im set up more recently. The DH keg gets purged through fermentation...

I’m interested in a pair. I live in San Luis Obispo.

What’s your thinking with Dry hopping at 58 and crashing to 38? Why not drop to 38 and DH at 38? Or keep at 58? Just curious

I see a potential problem with that schedule… if you are adding hops warm and crashing 2 days later, when are you clearing diacetyl? Edit: I’ll answer my question… maybe you clear it in those 2 days, but are you checking? Eventually you’ll get a butter bomb. I actually think you should leave it...

Yeah I agree. And to be clear 2-2.5 oz per gallon as you suggest is really 12-15 oz of t90 for us. My plan above of 19oz DH I am reporting that as t90 equivalent- it’s actually 4 oz of Lupo max (=6oz of t90) and 2 oz cry (=4oz t90). So I’ll be dropping 15oz total mass but it’s 19 oz...

@James Quall yeah that’s for 5gallons finished in the keg. Admittedly this is a bit of an alternative opinion on here… but I really think massive dry hops make the best versions of these beer. 8-10 oz just isn’t that much. The more interviews, podcasts, articles I read from pro brewers the more...

I’m about to dry hop motueka, citra, mosaic, I7 at 8, 6, 4, 1 oz each. Because that’s the quantities that are convenient for storage. But I guess I could up the portion or motueka if you feel pretty strongly about that.

looks fantastic! What’s your hoping rate for WP and DH?

The other helpful and practical resource on LODO is “the m0dern brewh0use” website for those who aren't familiar. Similar to others I take some measured precautions to reduce oxidation... because it might help, but I don't at all think I couldn't skip all these steps and still make the best beer...

I can’t say with any evidence or even anectode that I’m convinced about…. But theoretically spunding at the end of fermentation (avoid suppressing ester production), dry hopping under pressure, smaller head space… should only help aroma. Purging out head space can hurt if you are losing volatile...