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Long time fermenting & serving from the same keg person and am considering switching over to a separate fermenter vessel. This combo looks really nice given it will allow dry hopping without cracking open the fermenter while also supporting fermenting under pressure and closed transfers. Has...

Yes and no. I live in NJ so I select my yeast based on the time of year. Summer time I have been using Voss Kveik, fall/winter/spring I usually use Verdant, or whatever likes being in the mid/high 60's or room temp. I'd like to have full temperature control, but not sure the bang for the buck is...

Same, the few times I've pressure fermented it was to simulate colder fermentation temps and to get a head start on carbing. How is your BRU-1 Hazy? As this thread title suggests I am trying to find something different (recipe or process) to brew and have never used BRU-1. My...

I didn’t get into that level of the specs but thanks for pointing it out. I’ve only pressure fermented once, but that’s not to say I won’t want to in the future. It would at least support a few psi for sealed transfers.

Yeah I think I’m going to switch to fermenting in a fermenter. I found this one, and will pick up a triclamp dry hop add on https://www.deltabrewingsystems.com/products/the-fermtank-8-gallon?sca_ref=676346.3CyOWYOO9e&sca_source=https://www.deltabrewingsystems.com/products/the-fermtank-8-gallon...

I have fermented in a separate vessel before and did not see a significant difference, but maybe I need to experiment more with that. I’ve always wondered if the yeast cake would negatively impact the beer — I ruled yeast in suspension out given it should fall to the bottom with the keg being in...

I bought my mill (the Cereal Killer) around 2 years ago when I began buying grain in bulk opposed to buying individual recipe kits. Now I buy 50 lbs of 2-row and a mix of other malts between 5-10 lb increments, I always have a few packs of dry yeast on hand, and a freezer stocked with hops- this...

Yeah the initial blast only occurred because I initially didn’t know anything was wrong. I moved the keg into a bathroom for the rest of the detonations.

I was planning to remove the hose and add the QD fitting when I dry hop, since the beer would be exposed with that step. I usually do 10 or so co2 purges when I dry hop.

I found a piece of hose that fits snugly onto the post, the krausen hopefully will not be able to clog that hole

Thanks, going to sub that with Vic secret

Thanks @day_trippr. Think I'm going to try this. If anyone has any suggestions please weigh in! Amarillo, Mosaic, and Nectaron 2 ounce of each for a 30 minute 170°F whirlpool 2 ounces of each for dry-hop (I ferment/serve in the same keg so they will be in the keg for life) Totals: 6 oz total...

So that brings another question, is lack of hops the missing piece to my flavor (all tasting the same) issue?

Just saw your note on 10g batch. I wonder how much, if any, I can dial it back for a 6g batch. A lot of guys will say that is way too little hops for a NEIPA, even for a 5 gallon batch.

@day_trippr yeah I use that same tool, and not sure how I feel about the pine resin. And the other question, how much at whirlpool and dry hop

What are your guys thoughts on this recipe? My goal is to not use galaxy or citra and see what I get (a different tasting NEIPA). I always struggle with how much hops to use in the whirlpool and dry hop. I'm not sure how I feel about the mosaic that brings resin/pine to the table, or glass. I...

I always thought the breweries that claim notes of dragon fruit or ripe apricot were blowing smoke but maybe what you said helps justify it, partly at least. A brewery near me does a really good beer called mosaic punch, they condition it on peaches I believe and add lactose. Peach is the...

This is the anvil swirly arm in a 10.5 AF. I put a QD in for perspective/scale

My current NEIPA keg just kicked so I need to begin recipe planning. Can anyone recommend a solid NEIPA hop schedule that I can try, that will not taste like the typical citra/galaxy batch (as all my batches taste)? I will be using Verdant IPA yeast.

I may just use what has worked for the past few years - sticking with fermenting in a keg. When/if I do need to use a fermenter for conditioning (typically only stouts), I can use the Fermonster and just not do an O2-free transfer and just do it the traditional way using a syphon, I don't think...