but then why does the hoppiness of beer degrade quickly with O2 ? before when I used buckets to ferment, the hops would be gone in a few weeks; now, in kegs, with no O2, they remain until the beer is gone.. so I'm very hoppy ;)

Hey all, just transferring tonight, fermentation took four days and I left it four days before cold crashing. I have tried dry hopping chilled, but I found the hoppyness very muted. After warming up to 25C for a few days then chilling to serve I got a significantly better brew. The reason I brew...

Thanks everyone, appreciate your feedback yeah, I agree the data I'm actually after is the relative reading, knowing when its stopped and approximate FG. Its nice to see how it's tracking over the day. I'm not watching it honest(!) Dissolved CO2 coming out could be part of it, raising the tilt...

Hi everyone, so my first post here and because I had my first experience with a Tilt this week and would love some community feedback So I brew in corny kegs, under pressure, purging the serving kegs with CO2 from fermentation. I tend to leave the pressure low for the first day, then ramp it up...