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You could do that and then quickly drop them in. Then connect a gas line from the fermenter to the keg to let the fermentation gas repurge the keg.

Modern WCs are great (when done correctly of course). Regarding the burn out on hazy IPAs, me too. However, I think it’s because they have been falling out of style and breweries are putting less care and time into perfecting the ones they put out. Or it could be that my taste buds have...

It has been almost a year and a half since I last brewed due to my son being born. It was a hazy with Nectaron hops delicious. Going to hopefully brew again this summer (hopefully sooner)! This keg would be a great addition.

According to the link provided you can expect anywhere from 7-10 5-gallon kegs.

I got Nectaron from Artisan Hops a while back not Citra. I was responding to what he posted on Yakima Valley Hops, where Nectaron is ~2x the price of Citra.

Nectaron is $40/lb not Citra.

Ah ok, I see. It was my first time ordering their hops as they seemed to be the only online retailer who had Nectaron and the time and was unsure of their quality. The beers I made turned out pretty good but not mind blowing. That’s why I asked if they were worth it.

I’m so confused by this comment. Are you saying what I ordered was Cascade instead of Nectaron?

I got some from Artisan Hops and they were good. Do you think they are worth it at double the price of something like Citra?

I've been thinking of doing a co-pitch of the same. How was it? Do you like it more or less than verdant by itself?

Looks great! What recipe and hop combinations did you use?

Do you recommend a single large dry hop of 10-14oz or a double dry hop, splitting that same amount in half for each?

Thanks for the response and the links to the articles. Much appreciated. I actually live in South Florida, and 3 Sons Brewery is my go-to down here. I think I might have to get a subscription for beer and brewing to view that recipe. I am definitely not arguing against it. I was asking for...

What size batch? 5 or 10 gallon?

The beer does look great. What did you do for the mash? Also, you dry hopped twice after fermentation? Did you drop the hops and then dry hop again? Also, I find single dry hopped beers to be very hit or miss. Sometimes, your mind is blown with all of the aroma, flavor, and complexity coming...

I'm curious, how did you do that? Forget to purge the keg you were close transferring to?

That makes sense. I don't know how keen you are for drilling holes in your fermentation fridge but that may be another solution? I use a chest freezer (keezer) put my fermzilla with a blowoff tube going out of the keezer connected to the beer port of the keg, wait until I see bubbles in the...

Why don't you try to use the CO2 produced from fermentation to purge the keg? That way there is no need for additional purging after pressure transferring.

Speaking of sparge water ph, what is an acceptable ph? What is the ideal ph for sparge water?

To answer your question, yes. You can keep hops at room temperature or slightly below in an oxygen-free environment, and they will not lose a lot of flavor and aroma. They will lose some, but I do not know how much or if it would be noticeable. It would be interesting if someone could test it in...