Man, I'm a filthy skimmer, I didn't even see that.I just used it in the one I posted above. It's not bad, but definitely not as good as I remember.
Man, I'm a filthy skimmer, I didn't even see that.I just used it in the one I posted above. It's not bad, but definitely not as good as I remember.
Pitch some fresh yeast in it is your best betLong time reader, first time poster. I've got Green Check's West Coast IPA is Dead in a secondary keg for dry hopping and tons of diacetyl flavors coming off of it. It's been sitting at 68f for 5 days and then I bumped it up to 70 yesterday. But the diacetyl hasn't gone anywhere. I've also been agitating the cake and I even turned it upside down a couple times.
It's a beautiful beer hiding behind the diacetyl, just no idea on how to get rid of it...
Long time reader, first time poster. I've got Green Check's West Coast IPA is Dead in a secondary keg for dry hopping and tons of diacetyl flavors coming off of it. It's been sitting at 68f for 5 days and then I bumped it up to 70 yesterday. But the diacetyl hasn't gone anywhere. I've also been agitating the cake and I even turned it upside down a couple times.
It's a beautiful beer hiding behind the diacetyl, just no idea on how to get rid of it...
I picked up some spectrum for dry hopping myself. I've been trying to think of the best way to DH with it, limiting DO in the finished product.eclipse spectrum second dry hop
Just add it at end of fermentation, yeast activity will mix it well and scrub any oxygen introduced.I picked up some spectrum for dry hopping myself. I've been trying to think of the best way to DH with it, limiting DO in the finished product.
The current top two options
Curious, what process did you end up using to DH with spectrum?
- Pull 10-12oz of finished beer, add spectrum. Use my Co2 purging dry hopper to add the mixture back to the beer. This can help to limit oxygen but im sure there will still be some dissolved in solution.
- Forget using it for DH, add mid-fermentation using similar process as above and hope that the yeast scrub any newly introduced oxygen.
I leaning towards this as well, seems the "safest" option.add it at end of fermentation
This works. There is also a fourth option - I add it to recirculation lines with biofine 24 hrs after a cold crash, purge with CO2, and recirculate the conical between the racking port and sampling valves for a few minutes.Just add it at end of fermentation, yeast activity will mix it well and scrub any oxygen introduced.
I’ve found that the expression of these products (concentrated hop oils and full spectrum extracts) really shine the further back (I.e. closer to packaging) in the process that they’re added.i haven't tried recirculating yet, but its on my list. Bubbling co2 for now. Definitely will give it a shot once I got the recirculation equipment
add it to a purged keg than rack the beer, gently roll the keg. I also add aldc and some Asorbic acid.I picked up some spectrum for dry hopping myself. I've been trying to think of the best way to DH with it, limiting DO in the finished product.
The current top two options
Curious, what process did you end up using to DH with spectrum?
- Pull 10-12oz of finished beer, add spectrum. Use my Co2 purging dry hopper to add the mixture back to the beer. This can help to limit oxygen but im sure there will still be some dissolved in solution.
- Forget using it for DH, add mid-fermentation using similar process as above and hope that the yeast scrub any newly introduced oxygen.
Might be infection? Did you check ph?Quick update. It's been 10 days since I posted and added Nottingham yeast and diluted dextrose to the keg to restart fermentation. Unfortunately the beer still has diacetyl...
Could also be that the dry yeast didnt kick off, if you can krauzen some yeast and take with some beer from an active fermentation it might work betterQuick update. It's been 10 days since I posted and added Nottingham yeast and diluted dextrose to the keg to restart fermentation. Unfortunately the beer still has diacetyl...
How are the dry hops added, loose or in a bag?Experiment time. Decided to try something different dry hopping ^this^ beer, based loosely on this from Scott Janish. I don't have a dedicated fridge to be able to easily cold crash after fermentation is complete, so this time I just stuck my kegmenter in my keezer, set at 36°f, for a couple days to drop the yeast out of suspension. Purged the lines and used the CO2 tank and a shortened dip tube to move the beer off the yeast and into a fermentation-purged keg containing the dry hops. The dry hop keg has a floating dip tube attached. After transfer was complete I removed the dry hop keg from the keezer and laid it horizontally on the carpeted floor. Off and on for the next few hours I rolled the keg back and forth to keep the hops moving and in suspension. Since I don't want to bring the temperature up far enough to wake up whatever yeast made it over from the fermentation keg, I put the dry hop keg back in the keezer until tomorrow. I'll follow the same procedure for three days total. I'm undecided at this point whether to leave the beer in the dry hop keg and just serve from there, or to move it to a third, (serving), keg that I can first purge with Starsan. I've got time to figure out my next move but I will update here when done.
Added loose to the dry hop keg prior to fermentation in the ferm keg. Used fermentation CO2 to purge DH keg while the hops were sitting inside. The DH keg has a floating dip tube, and after the hops cold crash to the bottom I can either serve from there or transfer off the hops to a serving keg. I've tested this, (loose hops and a FDT), with a pale ale and it worked fine. Hopefully the same holds true with the additional hops used in this IPA.How are the dry hops added, loose or in a bag?
Just wondering how you are filtering them out of the served beer.
Man that’s an incredible sounding beer! Think about how unique it is - a big boozy, super dry, super hoppy lager bomb! Or just call it WCIPA. Love it. What were your OG/FG, mash temp and how did you treat the 34/70? I just had one go 1056 -1005 and I love how dry it is, still has plenty of body. That was with a complicated overnight step mash (147, 152, 160, 172) and a big healthy pitch from a local brewery.Third batch was a real winner - Ella FWH, 15, and 5, with cashmere and Nelson in WP and DH. 100% Pilsner malt. 34/70 attenuated the s@*t out of this beer. Won’t complain with 8.2% DIPA after shooting for 7ish. Super clean with a bit of alcohol on the nose - definitely bringing the mash temps up next time. Picture from kegging day.
Love me some Nelson! How much cashmere and Nelson did you use?Third batch was a real winner - Ella FWH, 15, and 5, with cashmere and Nelson in WP and DH. 100% Pilsner malt. 34/70 attenuated the s@*t out of this beer. Won’t complain with 8.2% DIPA after shooting for 7ish. Super clean with a bit of alcohol on the nose - definitely bringing the mash temps up next time. Picture from kegging day.
Sounds good; I hope the additional hops didnt cause any issues.Added loose to the dry hop keg prior to fermentation in the ferm keg. Used fermentation CO2 to purge DH keg while the hops were sitting inside. The DH keg has a floating dip tube, and after the hops cold crash to the bottom I can either serve from there or transfer off the hops to a serving keg. I've tested this, (loose hops and a FDT), with a pale ale and it worked fine. Hopefully the same holds true with the additional hops used in this IPA.
Ended up dry hopping 0.75 oz/gal of Nelson and 0.5 oz/gal of CashmereLove me some Nelson! How much cashmere and Nelson did you use?
Mashed at 148F for 45 minutes and 162F for 30 (probably overkill as I ended up getting mash efficiency over 80% on my system for the first time). Pitched 1 million cells per mL per plato at 60F for 3 days until FG, brought it up to 65F for diacetyl for 3 days, hard crash to 35F for 2 days, dump, and dry hopped for 3 days at 58F. SG was 1.071 and it finished at 1.008. W34/70 is a really forgiving yeast, very clean even at ale temps. Even split if Chloride and Sulfate (~150ppm) which to my palate helps bolster body.Man that’s an incredible sounding beer! Think about how unique it is - a big boozy, super dry, super hoppy lager bomb! Or just call it WCIPA. Love it. What were your OG/FG, mash temp and how did you treat the 34/70? I just had one go 1056 -1005 and I love how dry it is, still has plenty of body. That was with a complicated overnight step mash (147, 152, 160, 172) and a big healthy pitch from a local brewery.
Was your knockout dry hop the only dry hop addition? How is the overall hop flavor and aroma?This one all pils and all mosaic, 6.5%. Used a knock out dry hop too (with yeast pitch). All inspired by Alvarado street.
I do knockout with incognito, it’s great.This one all pils and all mosaic, 6.5%. Used a knock out dry hop too (with yeast pitch). All inspired by Alvarado street.
Oh glad you asked. No I did 4oz on day 1 and 12 oz near terminal on day 6. Apparently Alvarado sometimes does about 4lb/bbl at knock out AND at terminal for Mai Tai their all pils/mosaic west coast. Crazy amount of hops there.Was your knockout dry hop the only dry hop addition? How is the overall hop flavor and aroma?
I made a couple batches of West Coast Pilsner. Based on research from Omega that dry hopping early in fermentation let to more clear beer, I added my dry hop on day 1. That beer was one of the most crystal clear beers I have ever made. I thought the hop character was great. That beer was dry hopped at the rate of 3 oz per 5 gallons.
I brewed this beer 17 days ago.So I made a first draft recipe with Nelson, Citra and Strata.
Does this look OK or should I change the ratios of the 3 hops to be different than 1:1:1?
FG is estimated to be 1.012 if I mash at 66oC for 1 hour.
View attachment 820713
So what did you do in the end?Experiment time. Decided to try something different dry hopping ^this^ beer, based loosely on this from Scott Janish. I don't have a dedicated fridge to be able to easily cold crash after fermentation is complete, so this time I just stuck my kegmenter in my keezer, set at 36°f, for a couple days to drop the yeast out of suspension. Purged the lines and used the CO2 tank and a shortened dip tube to move the beer off the yeast and into a fermentation-purged keg containing the dry hops. The dry hop keg has a floating dip tube attached. After transfer was complete I removed the dry hop keg from the keezer and laid it horizontally on the carpeted floor. Off and on for the next few hours I rolled the keg back and forth to keep the hops moving and in suspension. Since I don't want to bring the temperature up far enough to wake up whatever yeast made it over from the fermentation keg, I put the dry hop keg back in the keezer until tomorrow. I'll follow the same procedure for three days total. I'm undecided at this point whether to leave the beer in the dry hop keg and just serve from there, or to move it to a third, (serving), keg that I can first purge with Starsan. I've got time to figure out my next move but I will update here when done.
I prefer the 50-55 range lately for the dry hop, though I have noticed at the cooler temperatures, it does benefit from a 5 day dry hop as opposed to 3 day for a warmer dry hop. Just my experience.I brewed this beer 17 days ago.
Normally I package on day 13 or 14 but I was away last weekend and will be kegging it after 20 days. I got an OG of 1.061 and FG of 1.009.
2 days ago I started the soft crash and it's sitting at 13oC/55F in the primary at the moment.
I want to dry hop in the primary tonight so I can keg it on Friday after 3 days.
The FV is just a normal plastic bucket so I can't do closed transfer (I'm working on that )
What would you recommend for the 3 day dry hop?
Keep the temperature at 55 or cool it down further?
Yeah I might just leave it like it is.I prefer the 50-55 range lately for the dry hop, though I have noticed at the cooler temperatures, it does benefit from a 5 day dry hop as opposed to 3 day for a warmer dry hop. Just my experience.
OK, thanks for the tips.@Shenanigans
in general, if your oxygen reduction techniques are not very involved (like a bucket without pressure) I would suggest dry hopping with a few days of fermentation left and then transferring to keg after fermentation has completely finished without a cold crash/soft crash
But in your scenario (fermentation is definately done) I would consider two ways.:
1 - get that baby into a keg and purge the heck out of it as soon as possible. Then dry hop and drink fast.
Or
2 - dry hop in your bucket now the best way you can (purging with o2? Or very quickly) and add 20mcg of kmeta with the dry hops (this can really make a difference!) for 1-4 days then transfer to keg and drink fast!
Dry hopping at 54f or colder or warmer for a bucket set up should only make you consider the oxidation implications - if you drop the temp much at all it’s almost sure to suck in air and that sucks!
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