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Thanks, I get it now. I guess I would had to do water purge with water, before purging with CO2 from fermentation. What I was getting at was opening a keg that 's being purged with CO2 from fermentation, and let the remaining extract in the fermenter purge the keg after the dryhop. But I guess a...

No problem. I was thinking about that you wrote that se substituted sulfite with sauergut as an oxygen scavenger.

That's not entirely correct, as he has stated he purges with nitrogen instead of using sulfites to scavenge. I have just recently been to Munich and I can get some quite fresh Bitburger from time to time, but I can't say that I am familiar with this "grapey" taste that is said to come from it...

How did this turn out? Would you prefer this method to regular dry hopping flavourwise?

I'm not too worried about the temperature the hops are sitting in. The keg in question is completely water and saniclean purged and is now empty. I don't see how adding dry hops to a keg that is being water purged would work? Or maybe I am misunderstanding. The more I am thinking about I am...

Has anyone tried dry hopping into a keg that's purged with CO2 from fermentation? I have a batch fermenting, and I am thinking about dry hopping into the keg through the lid. I believe there's maybe four points left until FG (haven't done a FFT). Might do a spund as well. Will the keg still be...

Fermenting a hoppy pilsner with Oslo kveik now. Fermentation took off within 2 hours, and flooded my blow off within four hours. Fermenting at 33 c. Pitched a 2 l starter into 25 liters of wort at 1052 OG.

Got those as well, but didn't get any for mini best of show.

Do we get any feedback on beer judged in BOS for the first round?

Scored 41 on my german pils and got some great feedback on my other entry, but didn't advance to the finals. Competition is tough in the US!

Looks a lot like this guy's take on it?

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