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Any chance you know if K-97 is the dry yeast equivalent of 1007? I've seen a few folks suggest that on various message boards. Would love to hear any anecdotes from folks using K-97 specifically to avoid diacetyl!

I could be mistaken but I think the extract is what facilitates this being a "no boil" homebrew recipe, since the extract has already been boiled once (and, thus, you have little to no risk of retaining DMS).

I want to do something a bit more piney, like Treehouse Sap. I believe Sap uses Chinook and Simcoe, but I have a lot of CTZ I need to use. Anyone try a CTZ Simcoe dual hop? Any recommendations on ratios for hot side and whirlpool?

I add about 8 psi and then crash to 50F for about 24 hours before transferring to the DH keg. I then DH at 50F (adding about 4 psi) for 24-48 hours. It's worked pretty well for me at rates of 3oz/gallon...until these past few batches. I think I probably just need to let it sit at terminal an...

Sorry I missed this! Embarrassingly, I think I might have a bit of a diacetyl issue as the "melon" has evolved very strongly toward "butterscotch" after a few weeks in the keg. I think this mistake is likely a product of my still largely unrefined palate. :) I actually used A38 in this batch...

Anyone have experience with getting consistent melon notes? My last three batches have had various amounts of melon aroma in spite of all three having uniquely different grain bills, hops, and yeasts.

Yeah, this is exactly what I do and it seems to have been working great. I guess my question boils down to whether or not CO2 is the *only* "purging" gas being created during fermentation. Just curious more than anything else.

For the folks who use fermentation to help purge their dry hop keg: are there any concerns about non-CO2 volatiles being pushed into the dry hop keg along with the CO2?

Ah, very cool. Thanks for the insight!

Made this exact same recipe but swapped all non-bittering hops out for the 2020 YVH galaxy crop. Also, dropped the whirlpool and dry hop amounts to 2/3 of the previous recipe, based on what was recommended by some of the gurus in this thread. It's delicious and the aroma is on par with my...

Anybody ever try giving the NEIPA treatment to the Lawson's Double Sunshine clone recipe from back in (I think) 2014? I *swear* DS seemed like a super aromatic and juicy NEIPA the first time I ever had it (probably also in 2014), but it seems far more west coast now if I find cans of it. Perhaps...

Dumb question, but does "gentle" simply mean to not use "extreme" amounts? In my last brew, I used 3oz per gallon in the dry hop, which I've read is probably past the point of diminishing returns (but damn was it tasty). Should I consider cutting that in half? Would 2oz/gallon still be too much?

Thanks! Citra and Mosaic T-90. It was basically the original base recipe in this thread but scaled down to a 2.2 gallon batch size. I did a small Columbus bittering hop then 1oz each of Citra and Mosaic in a 20-minute WP once it reached 180F. Hit stable FG after about 9 days with LAIII at...

Came out beautiful, aromatic, and delicious. Easily the best beer I've ever brewed. Really appreciate the tips in this thread!

Brewed a 2.2 gallon batch on July 4 and began soft crashing Monday (7/13) after my Tilt hydrometer showed 3 days of stable gravity. I transferred to the DH keg yesterday and collected the yeast/trub. I'm seeing some of the yeast still floating this morning, however (this is after a night of...

Question about soft-crashing. If I'm fermenting 2.2 gallons in a 3 gallon keg, would 5 psi at 66F be enough to safely crash to 50F and avoid any kind of vacuum?

Ok, I'm in. Will report back, friends.

I think I'm willing to take the gamble of a bit of goop landing in the dry hop keg. Worst case is that it serves as the "starter" for secondary ferm? I guess another concern is whether or not it would degrade the dry hops in some way.

Ever have a particularly active/aggressive fermentation spill some krausen (might be using the wrong terminology here) into the dry hop keg? If not, would that be a concern were it to happen?

Using an active fermentation to "pre-purge" a DH keg is a great idea! Thanks a ton! Any concerns with just adding the dry hops prior to that ferm-purge process, to prevent any need to open the keg prior to closed transfer? I won't have a way of keeping it chilled, unfortunately. I use a...