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In the New England IPA article in BYO, there are 5 recipes, each with a different sulfate:chloride ratio: 250:100; 100:100; 300:150; 100:200; and 200:100. So it is all over the map.

I sure hope so! It lasted 17 months.

I bought my pocket pro a year ago in May (17 months ago). The last two mashes I noticed that the pH reading was much different (lower) than before. This past Saturday, when I calibrated it, it kept drifting down slowly (about 0.01 every 20-30 seconds). After I finally calibrated it, I checked...

How about "post-hopping"? Although it overlaps some with whirlpool hopping, it does encompass the flavor/aroma addition vs bittering during the boil.

I still like "cool hopping" because it's, you know, cool. :D

How about "cool hop"? or "chill hop"?

I tie it off and put it in the keg without strings or weights. I am pretty sure it sinks on its own.

When I dry-hop in the keg, the first few pints are VERY hoppy/turbid. I imagine this is the bits of hops that get through the hop bag. Once those have been pulled through, the rest is fine.

Thanks for the link--very interesting experiment! I agree that the 0.05 alpha level is probably unnecessarily low for this type of experiment. Right now I am drinking a NE IPA (https://www.homebrewtalk.com/showthread.php?t=568046) that was dry-hopped in the FV, then a second dry-hop in the...

I use Wilser bags.

I've never used gelatin--it clears up just fine (haha) in the kegerator.

When I used #2 or #3, I left the hop bag in the keg until the beer was all gone. I haven't noticed any off-flavors. Even though I have tried all three methods, they have been on different types of beer, so I don't have much experience which method gives the best hop aroma.

I'll be interested in hearing about your results. Hope you get over your cold soon!

Thanks for the link--that is interesting. It seems like there isn't a strong effect either way (thanks @murphyslaw for your experience). I guess I'll try them all and see if I can tell the difference!

Has anyone done comparisons among the following dry-hopping methods? I'm curious what experiences people have had. 1) Dry-hop in fermentation vessel ((not using a hop bag), then transfer to serving keg (with potential clogging in the keg from transferred hops). 2) Dry-hop in serving keg (in...

OK, thanks. I don't sparge, so it didn't occur to me that there would be different values.

What is the difference between "Measured Mash Gravity" and "Measured Preboil Gravity"?

Well, maybe 2 things: this stuff is dangerous! I keep sipping and sipping and sipping... maybe I'll go now and get another glass... Thanks for posting the recipe!

I tried my first batch of this today. I have only one thing to say:

What? You don't mount your kegerator to the wall?