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Hey, sorry, I'm not here that often so I missed this. I ferment in corny kegs, under pressure (up to about 36 psi with lager), and purge the DH and serving kegs with fermentation gas. Typically I purge the serving keg with the first half of fermentation, then add the DH charge to the DH keg...

Slaps = rips = rules. I did a 4-gallon batch with around 130g total DH, so around 4.6 oz. I DH'd for about 3 days at 55F. I've been slowly dialing back the DH length, generally speaking.

Recently did another take on the Timbo recipe posted upthread and used Mosaic + Elani. Slaps, hard.

You'd be surprised. I've run Verdant under 25 PSI with only 0.5 gal of headspace and had no issues.

Good luck, dude! It's legit.

I've done up to 60 minutes, and at that length (and with pressure ferm, 25PSI for me), I get mousse-like head.

Yeah, mistake by me on the first one. It's an alpha rest.

Personally I'd do about 45mins @ 145 and then 20 each at 154 and 162, but it depends on how patient you want to be. The alpha rest at 162 does a lot to build dextrins and promote lacing/head retention.

Forgot to say I made this last fall and it was fantastic. Highly recommend doing an alpha rest (at least 20 minutes at 162F) and pressure ferm for a nice pillowy head.

I just used it in the one I posted above. It's not bad, but definitely not as good as I remember.

Yeah, next time I'd hit it with a solid dose of Citra or just hop heavier for sure.

Sorry, just coming back to this! On the nose I get mostly lemony/orangey citrus with some green/vegetal and some red berry. On the palate it's surprisingly malt-forward (probably the Vienna, which I might drop next time in favor of 5%ish carahell or C10, or just a 60/40 pils/2-row bill). When...

I honestly haven't had issues with diacetyl even fermenting at 50 with lagers and no d-rest. I think the key is having enough healthy yeast and giving them the time to do the work. ALDC would certainly help if you want to move faster, though.

Meanwhile, here's a different take on kinda the same idea: a hoppy American pils w/ Citra and Idaho Gem: Grain: 93% Best Pils 7% Weyermann Munich I Hops: Idaho Gem @ 60 (28 IBU) Citra & Idaho Gem at WP (3.5 IBU each) Big starter of 34/70. Fermented at 52 throughout, under 25 PSI start to...

Let me get back to you the next time I pour a pint. I don't drink beer three days a week, and today's my last day off for this week. :D

I'm fermenting in a keg and transferring in a closed loop to a keg purged with ferm gas. So it should be about as low DO as you can do without spending a lot of money. But there are always places to optimize.

Yeah, afaik Bob Kunz from HPB also uses 34/70 for all of his clear IPAs.

I hit my expected FG but missed my OG by a good chunk. Plan was for it to go 1.064->1.011 and it ended up 1.057->1.011. About 6% instead of 7%. It's definitely bitter enough, I think I just want a little more in a WCIPA, even the new school variety. Flipping the chloride/sulfate ratio might...

Made a take on this recently using a third-use 34/70 cake: Grist: 60% Best Pils 30% Fawcett Golden Promise 10% Ireks Vienna Hops: Warrior @ 60mins (31 IBU) El Dorado @ WP (12 IBU) Amarillo @ WP (6.5 IBU) Amarillo, Amarillo Lupomax, El Dorado, El Dorado Lupomax @ DH (150g total for a 4 gal...

So, took my Timbo clone to Homebrew Con and served it at Club Night. Was one of my club's top movers. Really happy with how it came out overall, just lags the real thing a bit when it comes to aroma. Might be my system, might be that HPB gets to do hop selection. Will def keep making this beer!