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I am doing the same exact thing you are doing. My yeast dumps start off very thick like paste then get to thin slurry but not clear. They turn to cloudy yeasty more beerish semi clear at the end. Just dumped yeast last night from my CF5 and it was 1/2 gallon. Mostly of the slurry mix. I did not...

i have glycol so chilling from ferment temps to the 50’s is like 10 min. The batch I am doing now I held at 50F for 3 days. Sounds like that was not needed. I’ll try 24hrs next batch. I did harvest the yeast thought. you have a good point on the 2”. I may have to switch. Right now my setup is...

That’s pretty close to what I am trying. I soft crash to 50F for 3days dump yeast twice during the soft crash. I feel there is still some in there but two dumps is one gallon so I cannot afford to lose any more.Then I use a hop doser to purge and drop the pellets into the brew for DH #1 still...

I have a new CF5 and am trying to dial in my process using a conical. Especially how the best way to handle soft crashing post ferment then DH. I am struggling with dumping all the yeast out, concerned about the hops sinking and how much rousting with co2 I need to do. Would anyone be willing...

Thanks for clarifying that makes sense

A question that i have been meaning to find clarification for some time. When I brew I target for 8 gallons in my FV and then when I package i usually leave 1/2 gallon in my left in the FV and 5 gal into the keg. Now how do i calculate my hop ratio (ounces/gallon)to compare it to what everyone...

Great write up, thanks for sharing!

What’s temp are you guys soft crashing to when using A24 dry hop. I lost my notes on it. I was thinking 50 but just wanted to double check. this is for the 24-36 hr soft crash before Before dry hopping

I am in the 154-156 range for the last 5 batches, i used to be a 152/153 masher but in my earlier competitions the judges commented on it lacking malt flavor. So changed to higher temps. When using Loki for the first time in my last batch mashing at 156, i crashed the yeast out at 1016 but i...

Well i feel dumb, I never heard that before about Kviek's thanks for the info. That will shave a two days of off my tank time.

What are your thoughts on this, i am probably over thinking it but still... I hate any chance of o2 getting in. I am using loki yeast, fermenting at 96*F and just hit FG. I want to naturally free fall the temp to like 71/72 degrees for the yeast to clean up for a day or so. Is there any risk...

What is the ceiling for WP hopping rates? Are you suggesting more like 0.75 oz of hop per gallon of wort in the WP?

it is 8 gal in my FV never calc'd the ibu's

I typically use 11 oz of hops in my whirlpool and have done some testing. Using the same DH schedule to see what WP times & temps are better and for me, here is what worked best so far based on two different variations of time & temp using the same amount of hops. WP addition #1: 3 oz @ 170*F...

Check this video i came across of a neat looking hop doser. Does anyone see any design flaws\issues with it? I am thinking about building one. Also trying to figure out a parts list to make this thing.

I did not like Hornidal either. Keviking has been my favorite so far, but its only seasonal :mad:. I was trying to decide between voss and Loki, but i went with loki.

Can anyone else help verify which amount to pitch; is it one tablespoon or teaspoon per 5 gal????

what would the pitch rate be on the home brew scale if I were to use the voss? I was planning to use it next batch. I have been wanting to under pitch one of the kevik’s but have not clues what is considered a safe amount. also what temp you ferment at to get the orange esters.

I just pull the prv on the keg lid once I tip it upsidedown and all the sanitizer shoots out. Just don’t let all the pressure out keep a constant flow and you will not have to mess with your dip tube. Also the keg lid is the lowest point when you tip it upside down so everything sits right there...

that is so helpful thank you so much. I never would have figured that one out!!! You da man cheers