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PhilboBaggins

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  1. That's good advice. I'll try and look through the crap and see where the tube is sitting.
  2. 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.
  3. 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.
  4. 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
  5. 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
  6. 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.
  7. 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.
  8. I will 100% report back on the results too. Whether they are good or bad. That's how we learn. Cheers.
  9. 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.
  10. Going to dry hop twice. Commando. The floating dip tube should make collection easy even with the hops thrown in loose. First dry hop is already in the FV (it's day 2) and next will be on day 4. If there doesn't appear to be enough activity on day 4 (I still think there will be a fair bit) then I'll attach a gas line and flush the crap out of the head space. It's probably still not perfect but I'm getting closer to having a great procedure for dry hopped beers.
  11. Had a great weekend of brew related stuff. Brewing what will hopefully be my first NEIPA type thing. Got the Snub Nose so I can ferment and CC under pressure, which has been the only thing stopping me from making heavily dry hopped beers. One oxidised batch was bad, second was too much to bear. Now I have gas and pressure transfers I have all the tools I need. Fingers crossed. I am still determined to make the no-chill method work for hoppy beers. Will report back with the results. 2.5kg Coopers ale malt 2.5kg JWM Export pils 1.0kg quick oats 1.0kg BB wheat 150g rice hulls 250g dex Ca 79.4 Mg 9.0 Na 42.9 SO4 85.2 Cl 150.3 40g each Amarillo, Citra, Mosaic whirlpool @ 80c. Big ass real wort starter 1318. Bio T hop charge has been added at high krausen (30g each Amarillo, Citra, Mosaic) with the same again planned in a couple days to coincide with the D rest. Chugging away at 19c under 7.5psi. Smell is absolutely heavenly.
  12. Probably pouring pressure or overcarbonation, as others have said. I've had both in my short kegging career. To work out which it is, try setting the regulator to zero and pouring. If it flies out of the tap and foams up still then I'm tipping over carbed. The confusing thing about over carbed beer is that it doesn't seem very carbed. The huge carbonation and foaming knock all the gas out as it pours, so over carbed beer can seem quite flat. If it's fine pouring at zero, then serving pressure:line length is likely the issue. Hope that helps.
  13. Yeah mate, I have several friends who use them and they look great. I'm just too stubborn to turn away from the investment that I've made with my current setup. I am extremely well thanks, and I will try to start posting more. Like a lot of people I'm finding Facebook to be a nice lazy option for hobbies/communities, but it's never been as good as the forums. Happy brewing. The Hobbit.
  14. I did BIAB for years before I got my 3V system done. Now that I've got a system that takes up 3x the room and cost heaps more money, do you want to know the one reason I keep using it? Because I'm scared the BIAB might rip one day and I'll lose my batch. My beers were just as good, and my brew days far shorter. I think my efficiency was better too. Wow, I'm really sounding stupid now huh?
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