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What is currently considered the cleanest lager yeast when fermented between 65-72 degrees Fahrenheit (not under pressure)? Thanks in advance! :mug:

Like the title says: Has anyone dry hopped at yeast pitch? If so, how would you compare it to dry hopping normally (after fermentation)? It's been widely stated that dry hopping during active fermentation will cause the yeast to pull down the hop oils when they floc and blow off hop aromatics...

I've heard a lot about soft crashing IPAs in the 50s to drop ale yeast out of suspension before dry hopping, but I haven't heard much about using that technique with lager yeast. Lager yeast can keep fermenting down to the 30s, so it is very cold tolerant. My question: After fermentation is...

I'm thinking of brewing with a 3500W induction cooker. I'm not too savvy with anything electrical, but I know that I need a 240V GFCI rated outlet, which I don't have. Would this inline portable GFCI cord work? Thanks in advance :mug:

I'm planning on adding powdered spice to my fermentation keg (dry spicing). I'm using some ascorbic acid to mitigate oxidation, but I was wondering how purging the keg further with CO2 would affect the powdered spices. My worry is that it will blow the spices straight out of the PRV. I haven't...

I've been wondering lately if dry hopping with yeast in suspension actually reduces hop aroma from dry hopping. I've heard arguments from both sides over the years: Some say that it's best to dry hop with as little yeast in suspension as possible since hops oils will cling to the yeast and get...

I can't seem to get any aroma from dry hopping and it's driving me nuts! Even with a 6 oz dry hop, I get barely any aroma. I think I do a pretty good job of mitigating oxygen (ferment in a keg, purge 16x with 30 psi immediately after dry hop, dry hop under pressure, cold crash under pressure...

I have a few questions about soft crashing to remove yeast: 1. I know that soft crashing ale yeast in the upper 50s removes most of the yeast, but ale yeast can also be fermented at 60 degrees or lower. How would you soft crash an ale yeast fermented at 60 degrees? 2. Can lager yeasts be soft...

I ferment and dry hop in a corny keg with a floating dip tube. I'm planning to make a beer with 24 oz of hops (12 oz hop stand and 12 oz dry hop), so I REALLY don't want to mess it up with oxidation. My plan is to continuously purge the headspace with CO2 while adding the dry hops, then do more...

For anyone who has personal experience with trying out different mash pH levels for highly hopped IPAs (12+ ounces of hops), what is your favorite mash pH level and why? To avoid confusion, I'm speaking about mash pH measured at room temperature. What is considered the most accurate water...

I've been trying to determine the most neutral dry yeast that doesn't mute hop flavor/aroma. The two main ones I've looked into are US-05 and BRY-97 and I've heard pros and cons about each of them: Some say that US-05 is more neutral than BRY-97 and others say the opposite. Some say that US-05...

I heard that dry hopping under pressure keeps hop aroma from escaping. If anyone has done this, what were the results compared to dry hopping normally (aroma, flavor, etc.)? Also, what psi did you use? Thanks in advance.

I'd like to get everyone's input on the comparison of different malt brands for regular 2-row, Pale Ale Malt, and White Wheat Malt. While I have tried some of these, I'd just like to hear what others have to say about the following: 1) How would you compare regular 2-row from Briess, Great...

If I connect tubing from the fermenter to a keg to purge it with CO2 from fermentation, what would result in better purging: attaching it to the keg's gas post or liquid post, or does it matter?

I have often wondered if I'm being efficient with my use of hops. I am more than happy to throw in a pound of hops in an IPA if it gives me maximum flavor and aroma (hophead! :rock:), but if I'm well past the point of diminishing returns, I'm just wasting money, hops, and beer due to hop...

I need to weigh a keg as I fill it to determine the total volume it's holding. Can I get some recommendations for a quality weight scale? Preferably one that is accurate, stays on while weighing, and doesn't cost a fortune? Thanks in advance!

Has it been proven or disproven that venting a keg during transfer leads to hop aroma loss? Some say it does and others say that if the aroma's in the headspace, then it was never in the beer in the first place. What say you?

Here's a scenario: I have a keg that I fermented in (kegmenter) and a receiving keg that I need to transfer to. I would like to do a fully closed-loop transfer between the kegs. Let's say that I have the kegmenter pressurized to 10 psi and the receiving keg to 8 psi. I attach liquid-to-liquid...

Here's a scenario: I have a keg that I fermented in (kegmenter) and a receiving keg that I need to transfer to. I would like to do a fully closed-loop transfer between the kegs. Let's say that I have the kegmenter pressurized to 10 psi and the receiving keg to 8 psi. I attach liquid-to-liquid...

I'm trying to figure out how to purge lines in a specific way. Here's a scenario: I have two lines (liquid-to-liquid and gas-to-gas disconnect transfer lines) that I need to purge. I have a pressurized keg that I can use to run CO2 through the lines. I have two questions: 1) If I connect one...