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Hello brewers I'm about to dry hop post fermentation for the first time, now that I got a pressure fermenter that I can purge after dry hopping. I was wondering how many times should I purge the headspace, and at what psi. I am aware that it takes many cycles at 30 psi to completly purge the...

Hello brewers I am going to pressure ferment for the first time and I was wondering what is the best way to dry hop this batch. Mi initial thought was to apply very little pressure ( around 2 psi, just enough the seal the lead and not use a blow off) for the first few days, wait until the tail...

Hello I have been brewing small batches ( 1-1.5 gallons) for a few years now and I could not be happier. This past year I have been brewing tones of American IPAS. My usual process is to dry hop after 3 days, when I am around 5 points away from the expected final gravity. I use a bag and...

Hello I was wondering if you need to purge your picnic tap line. My usual process after transfering the beer using a semi closed transfer, is setting the regulator to 12 psi, putting the keg in the fridge, and finally connecting the picnic tap that has been previously sanitized with star san...

Good morning brewers I plan on brewing an American IPA with Idaho 7 and Amarillo. So far I have used Idaho 7 a couples of times, always in single hop IPAs, and I have been extremely pleased with the results. Very strong and intense aroma and flavour. Blood orange and tangerine, papaya, very...

Hello I have been thinking about purchasing the fermenter King Junior 10 liters PET Pressure Fermenter from Keg King. I always brew small batches, around 4-5 liters in the fermenter. I plan to ferment under pressure my next hoppy beers. I was wondering if this fermenter would suit my needs...

Hello brewers It's pretty obvious that the best IPAS in the market tend to have a rather high ABV, usually 6.5% or more. Any idea why is that? Are they just more complex and more flavourful? I'm planning my next brew, a west coast IPA with Simcoe, Amarillo and Centennial, and I was wondering...

Hi! I want to dry hop in the keg for the first time. With my current setup, I only have 3 options: - sanitise the keg, dump sanitiser, drop the hop bag, close the lid, purge keg with C02 and then transfer the beer. I'm not sure I want to do this since I would need a lot of purging cycles to...

Hello brewers I have been trying to get more hop aroma in my recent IPAS. Low oxygen transfers, ascorbic acid in the mash and increase in hop amounts have definetly helped, but I feel like I am nowhere near what I'd expect compared to other homebrewers and of course commercial examples of the...

Hello As many, I currently do a low oxygen transfer where I purge my keg pushing out all the star san, I then connect the tap of the fermenter to the liquid disconnect, slighly open the airlock to allow air flow, open the tap and let gravity do the rest of the work. Once I have finished...

Good morning and happy new year! I recently bought a check valve disconnect from ikegger since my kegs are lying down in my fridge ( space issues) and I do not want to risk the regulator getting damaged by liquid. I read on on ikegger website that the check valve only reads the pressure...

Hello brewers I have brewing 1 gallon batches for five years now, improving my setup little by little. And I could not be happier. Im using a 1 gallon fermenter with a wide opening from northern brewer, and a 12 liters kettle from the Malt Miller with a thermometer and Ball Valve Weldless tap...

Hi brewers I just kegged my Homebrew for the first time, it's a 1 gallon keg that sits in my fridge, sideways ( space issue) at 48 degrees. After reading about burst carbonation techniques, I decided to set to pressure to 40 psi for 24 hours, then turn it down to 14 psi for serving pressure and...

Hi everyone I just kegged my first beer after watching videos on YouTube about kegging and closed transfers, everything went smooth. I am using a small one gallon keg, a soda stream bottle and a check valve disconnect I bought from ikegger to prevent liquid from damaging the regulator, since...

Hi brewers I was watching one of the last youtube videos from the appartment brewer where he talks about tips for brewing modern West coast IPAs. He mentions the use of chocolate malt or midnight wheat for example to get a darker colour without using too much caramel malts. I have always...

So far I have bottled dozens of ipa batches with relative success. I use ascorbid acid both in the mash and botteling day, and for a while I used to purge the headspace before capping. That seemed the work, but I'm always looking for new ways to improve my hoppy beers. I now bottle right to the...