Search results

12-16oz DH?? Holy shiiiii....I shoot for 7 gal of wort into my fermenter, and if I do 8oz+ DH I have issues getting a full 5 gal into the keg!

You're mostly correct. Although before I was able to close transfer to a keg, I opened the lid to dry hop and used an auotsiphon to keg. I never got much oxidation, that I was aware of. Just keep it short.

Bottling is a whole other issue with this style. I would venture to say 95% of brewers keg this style. By suggesting leave it alone, I was meaning wait until fermentation is complete, then dry hop. The key is to get the yeast to drop out (flocculate) before dry hopping. You can some harshness...

Congrats on brewing your first beer! Neipas can be fun, but challenging. First off, 25C is high suring fermentation. You may be ok, but you may get some unwanted alcohol flavors (fusel, harshness). Your OG may have been low for a number of reasons, but I think that it's most likely from...

I hear all of that loud and clear. Life can be crazy sometimes. My uncle got hit by a car 5 weeks ago doing his morning walk, and still hasn't woken up, my mom has been given 2 months to live after fighting colon cancer for the last 5 years, and just found out Friday, that a former...

Check your gravity with a hydrometer. I often get way lower readings with my Tilt during fermentation. I don't trust it for accurate measurements. I use it to watch trends during fermentation. Probably the same thing as your iSpindel.

Skunked is from being light-struck. I feel like hoppier beers suffer from going cold/warm/cold etc.

Once a beer is kegged, cooled and carbed, I would not warm it up again. Seems to go against everything we have learned as brewers.

Well, it's mostly about the boil! The boil seems to be the most important factor in reducing SMM. Quickly chilling wort after boil is also a significant factor, but the boil seems to be the best way to reduce DMS in beer.

That's basically what I'm doing as well. Multiple slow trub dumps from both ports and then using a Bouncer Pro. I clogged the Bouncer when I did my first 8oz DH, and it turned me off. But, my process has gotten better as I learned my system. I wasn't dumping enough or as often. Here's to more hops!

They seem to be somewhat independent of one another. Boiling for X amount of time drives off most of the SMM, but any leftover from the boil can contribute to DMS, especially at elevated temperatures - like during whirlpooling/hop stands.

Here's a scientific approach to reducing the DMS precursor. It's all about the boil! https://scottjanish.com/how-to-prevent-dms-in-beer/

I was under the impression scrubbing works for Sulfur, but DMS is in the beer for the long haul. I've scrubbed for Sulfur before with decent success.

I think I'm severely underhopping my neipas too, but I feel like they're saturated. Might have to test out a batch with extra. Currently I'm 2.5oz 3-5min, 2.5oz Whirlpool, 6-7oz DH. Sometimes 8oz DH, but closed transferring becomes tricky at that point.

Pitch a thumbnail for 5 gallons, seal up and repeat. A pinch is plenty for 5 gallons.

I was talking with a pro brewer, and he told me they were having a very tough time with hop creep when using dry US05. They stopped using it altogether and now use liquid Chico. Just some food for thought.

CO2 is released from the trub settling in the bottom of the fermenter. That's why you can still see airlock activity long after fermentation is over. Hop creep is when dry hops cause a mini refermentation, and it results in diacetyl. That's why I was asking if you can sample it. You can smell...

It's most likely just CO2 burping from adding the dry hops, but it could be hop creep. Can you taste a sample before bottling?

Perfect brew day yesterday! Which, of course, means I mucked something up! I checked my Unitank after about 6 hours, and the temp controller was reading 69F, instead of 66F. I figured stratification and didn't worry too much. Checked on it again around 1am, and it was still 69F. Gently shook...

I have no clue either. I used to dump everything from the kettle into the fermenter and make solid beer, so...who knows lol. I used a hop stopper once and got crystal clear wort into the fermenter. It was once of my best homebrews. But it could have been coincidental...