Recent content by Dgallo

Found the article I was looking for. If you want to read some Janish about the two, here you go. Lupulin powder is unpelletized cryo http://scottjanish.com/lupulin-powder-vs-pellets-experiment/

These are all relative by brewer, however cryo has half the polyphenol content and polyphenols can add to haze and body. So less in, less out

I personally get 6 into the fermenter, rack to a dryhoping vessel with 13-15 oz of hops and yield exactly a full keg so 5.15 gallons. Equipment def will have different levels of loss. With my setup and the floating diptube, I got my loss down to 13-15%

Cryo only beers tend to lack some body, are less hazy, tend to taste one dimensional. Will still taste fine but there’s a reason why the best of the best still use plenty of t90 in their beers. At our scale loss is far less impactful. To increase your volume by a gallon with be only 2 - 2.5 lbs...

Dryhoping cold helps prevent yeast activity and hopburn for sure, but I strongly feel temperature will not change the flavor extracted as long as you’re not extending the time. (Talking 60*f and below. The warmer the temp, the less time you want on the hops) Think about it, ever taste your...

Going a little warmer, for shorter periods, and less rousing could help. But sometimes it’s just the quality of the hops

I do not know as I’ve never tried but I’m assuming it would have a similar effect. my only concerns with this practice would be the additional transfer increasing o2 risks and if you do rack to dryhop, I’d be worried some of the biofine would go back in solution and pull the dryhops down...

Haha I would actually consider this middle of the road. It’s about 4lb/bbl dryhop. I see many folks going 5-7lb/bbl constantly on here. I’m right around where @aaronm13 is, sometimes a touch more, sometimes a touch less

I feel it’s quite rare that they have a haze to them. They aren’t all brilliantly clear but def pretty much. That said I have had some modern west from fidens that were hazy as hell, but I also think that’s mainly them trying to get cans on the shelf’s to keep up with demand

He has. If you use the search feature you will easily find it. Search>Member:aaron13>This Thread>scroll until you find it

All breweries make decision based on logistics for their systems, capabilities, and price points . My local who makes very solid IPAs, add their dry hops with 2-2.5*p (roughly 8 points in sg left), starts crashing and closes it up. For his system this allows him to rouse the hops, naturally...

if you find it, I would love to read up on that. Obviously we can’t even get remotely close to CF a beer but I’d be interested in the design of the experience and the outcomes

The way he is explaining it is not correct. Yeast cells can have a positive attraction to certain hop compounds. So when they the yeast cells become inactive and drop out of solution, they can draw hop compounds with them. To combat this, folks practice soft crashing. Dropping temps prior to...

Def can argue with someone’s experience on their system. I’ve done side by sides (same beer split) of pressure ferments vs non and only one person of 8 could correctly identify the different beer in a triangle tasting. I personally could not. Lots of ways to skin a cat though for sure and still...

The reason your hops are what you are calling amplified is because there is no ester character competing with them. Pressure fermenting itself does not elevate hop character. I would suspect you could achieve the same outcome just using US05 and no pressure. That exactly how I brew my modern...