Recent content by CyberFox

As you probably know, minimizing cold-side oxidation is by far the highest priority when making hoppy beer. That alone can pretty much make or break an IPA. Scott Janish has popularized the short and cool method of dry hopping, which is to dry hop for 2 days between 55-60 degrees after a 24+...

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Fermenting in kegs is really nice. You can ferment and dry hop under pressure and kegs can handle A LOT of pressure, so it's less to worry about. They are also crazy durable and last forever. I use a 6 gallon keg and end up with at least 4.5 gallons of finished beer when I dry hop with 6 oz...

This will be my first time both leaving dry hops in the keg and serving out of the same keg I fermented in. I was originally going to dry hop in the kegmenter (keg fermenter) and transfer to a purged serving keg, but the fermentation blow-off was so extreme that quite a bit of the krausen ended...

Finally! The first comment after almost 3 months! I'm mainly doing this to drop the yeast out of suspension and keep them from interacting with the dry hops. This supposedly reduces/eliminates hop creep and hop burn and increases aroma/flavor. I'm not sure if it makes a huge difference with...

I've heard a lot about soft crashing IPAs in the 50s to drop ale yeast out of suspension before dry hopping, but I haven't heard much about using that technique with lager yeast. Lager yeast can keep fermenting down to the 30s, so it is very cold tolerant. My question: After fermentation is...

The FLOTit 2.0 is awesome! I ferment in kegs and it has worked flawlessly. It also barely leaves any beer behind. Seriously, just get one! The Ebay page says that the ideal length of tubing is "the distance from the liquid post’s opening to the keg’s bottom + 75% of the keg’s diameter." That's...

I'm not rousing, but I'm going to grind the hops into a powder, so there should be no problem getting good extraction even in cold temperatures. I also can't dump the yeast because I ferment in a keg. I'm going to cold crash before dry hopping for my next batch, so no yeast should be in...

That's a good point, but I still have no clue if aroma loss from purging is a myth or not. It's similar to how it's thought that using a blow-off during dry hopping, instead of dry hopping under pressure, could lead to aroma loss. I wish I had a definitive answer. 16 purges at 30 psi is my...

Awesome idea. I'll definitely look into getting the 120V circuits wired for 20 amps. Really good info from everyone. Thanks!

Really good info! I'll definitely make sure the electrician knows exactly what I'm planning to use the outlets for. I'm actually having a house built, so it truly is from scratch. I didn't even know about GFCI breakers. I figured that each outlet had to be GFCI rated. Told you that I didn't know...

I don't have 240V outlets yet, but I am going to have a few installed in my garage by an electrician. Since I'm starting from scratch, what would you (or anyone willing to chime in) recommend for me to have installed?

I agree about tastebuds getting accustomed to flavors. There was one time where I drank nothing but NEIPAs for nearly a month and I switched over to stouts and pilsners for a few weeks. When I tried the NEIPAs again, they seemed way more hoppy than before and I figured it was due to the...

That reminds me of the "lupulin threshold shift": when a really hoppy beer now seems pedestrian. Beers are so hoppy now that it's getting harder to get your hop fix. The goal posts keep moving! I don't get to brew too frequently, so it makes poor results that much more disappointing. I'm...

I'm thinking of brewing with a 3500W induction cooker. I'm not too savvy with anything electrical, but I know that I need a 240V GFCI rated outlet, which I don't have. Would this inline portable GFCI cord work? Thanks in advance :mug: