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Just bought a bunch of Cryo Citra and Mosaic. I've heard that they might be better utilized in the whirlpool/hop stand vs. dry hop. How did yours come out?

I have a batch going with it right now. Using a 1/2 oz addition of the Idaho 7 hash at both dry hops, along with citra, mosaic, and galaxy. Transferred from primary to dry hop keg today, smells killer. Will have more information in about a week once I go into the serving keg and chill/carb.

Have used the A20 Citrus with my last two batches. From my (albeit limited) experience, it takes this yeast a while to do its thing. I started at 1.062. Wasn't able to get it below 1.016 even after warming it up. Tastes amazing though, so that is fine with me. Beer tasted dry and clean...

Interesting - thanks for the link. Label indicates total oil at 3.7mL/100g which is quite a bit higher than typical aroma pellet hop oil content from a quick on-line look. Beta at 9.4%.

I know, I really wasn't sure how much to use. Just figuring that one oz of this stuff maybe equals about 3 oz of citra or galaxy which typically are in the 13-14% range. Should know in about a week how this works out.

Just added first dry hop charge to my latest version of this. Trying Idaho "hop hash", along with citra, mosaic, and galaxy. At 31% alpha, the Idaho is uncharted territory, but it smelled so great at the LHBS, couldn't resist. We shall see. Didn't use it in either the flameout or hop...

No comment....:)

Agree with TexasWine - I started with the Bayou Classic and wilserbrewer bag. Insulated first with blankets and then with reflectix. It is amazing how stable the mash can be even in my NE winters. Of course, I geeked out from there, and now recirc with RIMS tube, but all were...

Latest iteration. Ekuanot, Kohatu, and Citra. Really enjoying this one, but miss what mosaic brings to the table. Not sure why pic is rotated, but can't seem to fix that. Cheers!

Latest version with equanot, kohatu, and citra (1:1:1). Awesome NEIPA but the hops are more subtle and restrained compared to the citra, mosaic, and galaxy combo.

Good luck! I am sure you can get it done more economically with the DIY controller. That was a little intimidating for me.

There is no wrong way. I can tell you that I am pretty happy with my external RIMS tube and High Gravity EBC-SV controller. I use the burner to get to mash temp, then recirculate through the RIMS tube controlled with the PID. Then back to the gas for the boil. I don't have access to 220V...

Taking my first go at this style. Thanks Brau and others who have contributed to this thread! For the grist, went with the updated version on post #1418, but for water chemistry kept the higher chloride profile from the OP. Local HBS did not have 1318 or conan, so went with Imperial Yeast...

This has really improved my brewery. Was able to do away with the steamer basket which also allowed me to install Bobby's Spincycle whirlpool return. Win-win. Happy with the set-up

I ended up drilling holes along the length of the locline. If you run the pump full bore during recirculation (at least with my pump), it will exceed the rate that the wort can flow through the grain bed and you'll overflow the kettle (which I did the my first time out). You'll need to play...

I would have to agree with Bobby's reply above. After trying a couple of different options, the loc-line though the lid has worked well for me. Adjustable, and at my flow rates, provides a nice, quiet, recirc. Of course TexasWine now has me reading LODO strings.....to be continued

Agree with @TexasWine - squeeze away. Also, I was using my Barley Crusher with the factory settings. As soon as I went with a finer crush (credit card thickness), my efficiency jumped 5 pts.

With three kids all involved in various sports, time to set aside for brewing is limited. I needed as simple a brew day as I could find. Bam

As stated above, it's a great method. I brewed AG for years with three different vessels, a hot liquor tank, a cooler/mash tun, and a keggle boil pot. Now its just one, and the beer is every bit as good. Enjoy!

A 44 quart Bayou Classic (with basket) will run you about $70. I find it a great size for most of my 5 gal batches, although I would likely top out doing a really strong DIPA or barleywine. The basket has its advantages too. I keeps the bag off the bottom of the kettle if you need to hit...