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Thanks, I think I will start dry hopping in the keg. I had avoided it because I don't want to open the keg after purging it, but I can of course open it while keeping the CO2 going and vent a couple times. Did you get the Verdant yeast from one of their cans?

Pellets in the fermenter. I thought 200g was a lot for 20L... but then again 40g went in the boil. How much dry hop do you expect to need for a nice hazy similar to Hazy Jane or Verdant / Deya / Floc if you know those breweries? I know trub in the FV is said to absorb hop oils. Can it also...

So I've brewed a few 'hazy IPAs', most have wheat and oats in the grain bill. Still, after a cold crash in the FV and then a couple weeks in the bottle or keg they are looking pretty clear. One I did a while back was 'Conflux' which was kinda hazy in the keg on week 3 after transfer when I...

You mean in the glass after drinking? Not that I noticed, but there was a small layer of trub in the bottle.

I actually enjoy adding a small dab (end of a chopstick) to cheap lagers. Recommended just for that! I'm unsure how much difference there is between 'Spectrum' hop extract and more pure hop aroma oils.

Thanks for your considered reply! I had actually thought pellets would soak more beer because surface area, so that's a useful bit of information for me. I wondered about adding some fining agent like gelatin. I'll see if I can 'Inject' it to the keg. (The bottle was overflow). Another option...

I brewed 'Conflux' and just opened a bottle after 2 weeks conditioning (a little short, I know). https://www.themaltmiller.co.uk/product/unity-brewing-co-conflux-pale-ale-includes-2-cans-of-beer/ It tastes and smells great :) This beer has about 200g of dry hop pellets in a 20L batch which I...

After thinking about this I'm wondering if Sodium Percarbonate is a really bad idea for purging a keg. It's often sold as 'oxygen bleach' for laundry so it makes me wonder if it would be releasing oxygen in to the keg as it dissolves in the water? Anyway I think the idea of using sodium...

How do you measure efficiency? I use BIAB. I hang it from hooks above the kettle. The bag with a metal top ring helps a lot. Mash is 15L then I spare with 5L fresh water. I just slowly sprinkle from the electric kettle at about 70-80c. Typical ~5kg of grain absorbs about 3.5l of water. OG is...

Ahh okay. I feel the other way, I trust completely replacing the air with water (then CO2) because I can physically see the water replacing the air, lol. Not sure I have the ability to test the absorption of oxygen by bisulphate? As I said above I used to use a flame in the top of the keg and...

Sodium percarbonate and some water is so cheap it's not worth saving a little to not fill the keg. Beer is expensive in materials and time, just don't risk it.

FWIW I used to use a flame above the keg and when it wouldn't stay alight I figured that was purged. However I was getting oxidation. So I now fill the keg fully with warm water and 2 tablespoons of sodium percarbonate (AKA powered brewery cleaner). This gives it a PH of about 11 which will...

That's perfect information, thank you! Yes I had a feeling it was only bad after the dishwasher. As I had no alternative I have it in a mash right now and I did indeed remove any loose stuff from the surface and star-san it.

That's not a bad idea.

So I do my beers with a mesh bag that sits inside an electric tea urn. To ensure the bag does not sit directly on top of the heating element I use a foldable colander / steamer thing. I got a new one and I've just noticed that after brewing and going through the washing machine the legs do not...

Okay I'm not exactly rushing it then. I'll usually give it about 7 fermentation, 2 days rest then dry hopping for 2 more. 11 days or so total. I'll extend the resting period and go for 14 days total in the next one.

I just realised this should be in General Brewing Discussion, rather than General Beer Discussion.

How long do you wait from pitching yeast in wort to transfer to bottle or keg for conditioning? I'm particularly interested in IPA styles. I ask because I think I might be rushing it. I usually wait about 1 week and I find that gravity has stopped gown down around the 1012 or 1014 mark. I'll...

Temp: Ahh my mind had gone to thinking about keeping it warm enough given the temp these days and I'm brewing a stout right now. Of course, doing IPA it's often a cooler fermentation and I tend to put it in the cellar which is around 15C. I do have temperature stickers on the sides of my FV and...

That's great advice, thank you! I don't usually control fermentation temp unless it's a super hot one. My home is about 18C anyway. I probably should, especially now with the weather getting cold. I often found I am a few points away from the expected FG.