Can’t say I tried last years crop but this batch was very complex. No enigma like flavors in my opinion, the enigma I have is very earth and has a deep overripe raspberry thing going on. Very possible that one more year of maturity and the great NZ Harvest this year could have made a big difference. Plus EQ is now getting direct farm hop contracts so there are certainly some variables at play
who's the best seller to go through? have seen nice deals but have always been leery due to the (assumed) length of shipping transit time.
Quite the hop combo on that Triple IPA from Equilibrium. Jealous of y'all lol.
If you ever really want to get your hands on OH, EQ, Hudson Valley, and several others just let me know. I have a guy who is the mule kingpin...he only charges an additional $5 per 4 pack and literally does home delivery. He goes to all of the big time local breweries every single seek. I’m happy to ship them to you if you want. Or I could send you a variety pack...just throwing it out there.
Dude tht district 96 beer collab is solid. Bitter than most of the triples EQ puts out but so good. District 96 and Fidens are quickly becoming two of the best breweries out there and no one really knows about them yet.
This was my Friday delivery
Nope, I see they'd rather ship to flipping nevada and north dakota but not to north carolina lol.
I’m sure it has to do with alcohol taxes lol
Haha yeah his handwriting is average! He often throws in freebies and all sorts though. Just nailed the customer service part. Last time I picked up an order he threw in 100g of strata because I mentioned i hadn't used it yet!
I’ve played around with a ton of different techniques on my system, and do this all the time. I open up my dry hop keg, put my entire DryHop dosage in the bottom of it, and then seal it up. I’m use a floating dip tube in this keg and have been using the CO2 from the fermentation to purge it completely. I usually give it 2 to 3 cycles of about 20 psi from my tank as soon as I close it so the hops aren’t sitting out exposed to a ton of oxygen before the fermentation CO2 starts coming in. You can then soft crash your fermenter, transfer into your DryHop keg without ever opening the lid, DryHop for four days or so at 60, and then jump it into a liquid purged keg for conditioning and serving. I also like to crash it down to serving temp in the dry hop keg, to drop all the hops to the bottom, and then transfer from the top with the floating dip tube. Definitely takes a little bit more effort but it’s very worth it when done properly.
Ever think of waiting to load the keg until fermentation already started so that you’re not wasting any of your purchased co2
I have, and in a lot of situations I’m sure that makes sense. For me usually when I brew I’m pitching my yeast around seven or 8 PM. It’s not uncommon for me to have visible and active fermentation the next morning when I come down to look at it. I just like to get everything set and done. While I may technically be wasting some of the CO2 in my tank, it doesn’t bother me too much. I get a little peace of mind knowing that it’s all set and I’m done.
I ferment in a 7 gallon vessel and can’t say I’ve ever once had that happen. It’s come close a few times, especially with 1318, but it’s never actually happened. I do have a built-in blowoff tube in my system so if I ever needed to use it, it would be as simple as moving a few tubes around. Would probably take me about 30 seconds.
I agree that you don’t need to, however for these super hoppy beers I’ll go to whatever length possible to minimize oxygen pick up. There was a post on here a while ago by a member, if I recall correctly, that stated that the entire amount of CO2 created during a typical fermentation would be needed to fully Purge a keg of oxygen. He went through all of the advanced mathematical equations that I can only trust are correct because I have no idea, but after reading that thread I’ve always tried to use all of the fermentation CO2 to fully purge my kegs. I’ll see if I can find the post and share it. I believe it was by @doug293cz
Any break down of the hops will be staying in your keg and you’ll be racking the beer on top of it making its way in the beer. I personally can’t see how degradation could occur
The only possibility I could see would be if you got a bunch of Krausen/liquid In there fairly early on, and then a bunch of the CO2 from the remaining fermentation could scrub some of the aromatics out. Similar to why the majority of us stopped dry hopping during fermentation. We’re trying to preserve all of those aromatics. But this would be highly unlikely.
