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  1. Never better. Home brew store never closed so been brewing and cooking good food in iso. Gyms are open here again so now just got a little iso-belly to shed.
  2. I've used 1318 in an ESB and 2 IPAs so far. The IPAs have been lovely, but the ESB was outstanding! It only finished a couple points higher than predicted in my experiences and fermented out really quickly. This starter was looking a bit tired and lazy though, so the viability of this sample isn't as good as previous ones. I may end up with attenuation issues, so will have to see how I go.
  3. I'm pushing 40IBU so hopefully it will be okay. Going for a kind of NEIPA flavour profile, so slightly sweeter will be okay.
  4. I just pitched an active starter of 1318 into a juicy pale ale. 1.054 SG with loads of oats and flaked wheat (and enough rice hulls to keep me out of trouble.) Whirlpool was equal parts Simcoe, Mosaic and Citra. Bio T hops (same combo) added at pitch today. Will do a second dry hop charge at terminal. High chloride water profile. Hoping it'll be thick and fluffy but still smashable. Cheers all.
  5. I don't drop the pressure at all. I just ramp it up a few degrees a few points from terminal gravity as I would any normal brew. I'm very new to pressure fermenting though, so there may be more to it.
  6. That's good advice. I'll try and look through the crap and see where the tube is sitting.
  7. Okay, so I went to take my first gravity reading last night and had a hell of a time getting anything to come out of the picnic tap. I reckon the floating dip tube is clogging with hop debris. My friend reckons he gets past this by blasting CO2 back through the liquid post and trying again. My attempts failed last night but I'm gonna have at it again tonight. I'm confident she's nearly done so the D rest is underway. I'll try again over the weekend, but if it's too hard I'll just CC and do the reading when the hops drop.
  8. I've seen that, and it looks like a great idea if you're a fan of restrained dry hopping. You get so much more aroma from letting them cruise around at will in the beer though I have been led to believe.
  9. Hi everyone. Thought I'd make a thread to discuss pressure fermenting so that we can have a handy place for tips and "gotchas" like my hop volcano from yesterday. This is my very first fermentation under pressure so I was unprepared for losing the precious hops up the sides on my second dry hop when they hit the foam, especially since the bio-T charge didn't result in the same thing happening. I'm not convinced I lost a significant amount, but still, I'd rather avoid it. My pressure at the time was 7.5 PSI. I am wondering if the second hop charge a couple of days later was just that little bit later on and that more CO2 was in solution. Does anyone have any advice on this issue or any other issues you have solved with pressure fermentations? Thanks. Phil
  10. Hi Christina. I spoke too soon. When I went to add my second dry hop I got the exact result you reported. Having loads of headspace I didn't lose any, but a good portion of my hops are now plastered up the wall of my Snub Nose. I spoke to a friend who ferments at 5 PSI and he says if he's gentle with the PRV he can get around this. I've dropped mine to 3 or 4 PSI and may remove it from the fridge this evening and try swirling some of the hops down into the beer again, but then again I may just chalk it up to my first pressure ferment and be happy that it's experience gained. Are you aware of many other users here who ferment and dry hop under pressure? I'll have a quick search, but may start a topic if I don't find one. Cheers Phil
  11. Hi Christina. I just opened the lid and tipped them in from the bag. I noticed the krausen increased over the next hour or two, but I certainly didn't have any foaming. Lost of headspace though, and it's only at 7.5 psi, probably not enough pressure to make it fizzy.
  12. That's why I have always loved it here. Great advice delivered with zero condescension. I will rotate the valve as much as I can to stop getting moisture in for sure. And your dry hopping advice is gold too. Thanks so much mate.
  13. I will 100% report back on the results too. Whether they are good or bad. That's how we learn. Cheers.
  14. Exactly. Dry hopping during active fermentation the way I have been doing has not been my O2 issue I think. I think the CC has been where I've had the most ingress. Positive pressure in the FV just prior to CC should minimise this I am hoping. After my 2 horribly oxidised IPAs last year I've now got a good eye/nose for even slightly oxidised beer, and I dare say in the past myself and other brewers have just been drinking mildly (or more) oxidised beers and just not known. I feel that I owe it to myself to brew the freshest tasting beer I can.
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