Thanks J A and Donoroto, I'll save my workout for the weight room - take your advice and rock my corney to a nice CO2 nap. :cool:

Whoa, that is a serious carbing tool!

Thanks J A. Two days for carbing might just be enough. That would solve a lot of (potential) issues... Hmmm, but then I wouldn't know if tossing around that hop sock is a good idea or not... hmmm.

Thanks Craigerrr, as I'm sure you know, without the roller coaster ride, the hops flavor and aroma are GREAT. I guess its a combination of the floating dip tube AND the floating hops right next to it. I don't weigh down my hops so I am always drawing from right next to all that hoppy...

Thanks Sunfire96, good advice! I certainly don't want an IPA geyser. :eek:

I am on a short schedule for my next brew that is currently in the fermenter. For this one I will dry hop in the keg with a hop-sock and use a floating dip-tube. Because of the tight time schedule my plan is to use the ol' overpressure the keg and roll it / shake it around for a while. My...

Thanks for all your suggestions!!!! I overcarbed for 1 day, dropped the pressure, filled my bottles, and then capped on the foam - as suggested by Craigerrr and Nosybear. Four days later the growler was still nicely carbed. I kept a couple of cap sealed bottles for later comparison so we'll...

Thinking about bottling some Belgian Golden Ale I currently have in the keg fully carbed to compare with future brewings of the same recipe. I've done it before to just take to a party and it gets consumed within a few hours, but if I intend to keep it in the bottle for longer (few weeks to...

Thanks dmtaylor and Minbari - sorry for the confusion, but I ended up NOT adding the extra cane sugar. The link to the original brewer's recipe was meant to show the mash schedule which started this thread. I have attached my actual recipe. Sorry, I mis-typed in my post above, the FG was 1.004...

So I transferred to the keg recently, took my FG reading, and it was lower than expected 1.002, whereas the recipe builder shows the target FG is 1.015. So I'm guessing this indicates a wild yeast infection, or mash temps that were too low: (142F, 61C) for both the strike and sparge. The...

I agree Trialben, an interesting curve indeed. At present with my picnic cooler mash tun, I will continue with a strike and sparge "two step" mash until I gradg-idate to one of them fancy set-it and forget-it systems. NO DISRESPECT - I have A LOT to learn before I am there, as I am sure all of...

Thanks Gents for all your advice and information! It is much appreciated. In the end I had planned to strike at 145F (63C) for 60 minutes, and then sparge at 158F (70C) for 30 minutes. To try and target beta first then alpha as I understood from HighVoltageMan!'s post. The strike went as...

Hmmm, I was ready to claim victory - skip the protein rest, do a single infusion with a batch sparge - until I got to the end of Nosybear's post. I will be using 100% Austrian Pilsner - I am guessing that would push you to the multi-step mash...? For my continuing education, can I ask why you...

Thank you Trialben and Minbari. I didn't know about the Infusion Calculator on this site - guess I should have looked! :oops: I wasn't specific enough in my original post - I would like to keep to a Strike and single sparge (I don't wish to recreate Baschbrew's mash schedule), so any...

I would like to try this recipe from Baschbrew: https://www.brewersfriend.com/homebrew/recipe/view/872225/tremens-clone but I use a simple picnic cooler for my mashtun and do a single batch sparge. I've attached the mash guideline for quick reference: Can someone please recommend strike and...

OK, the in-keg dry-hopping is done, and the results are terrific! Great hoppy aroma on the nose with just enough bitterness. I really like this one! The hop spider worked fine, I do have a few hop remnants at the bottom of the glass, but that does not bother me at all. Here is a link to...

Is the “chuck ‘em in loose” camp just wanting to avoid the bother with the sock/spider? Just one more thing to clean (in the case of the spider)? If I’m going to dry hop in the keg then I assume that I need to use some kind of trap, otherwise the pulled beer is really sludgy...? By the way...

Thanks Craigerrr, Hawkbox, and Megary. I am guessing that you dry hop in a hop sock or spider. I have a hop spider that I generally use when dry-hopping in the secondary, so I am just wondering - do you drop it to the bottom of the keg, or do you tie it off like you would do in the primary or...

OK, I should have read more carefully: "... and continued carbing as usual." means keg in the fridge during the dry hop period. Thanks Craigerrr.

I love the way you guys hijacked this thread! I will continue the hijacking :D When you dry hop in the keg for those 2 days with pressure - do you also have the keg in the fridge or at room temp? Cheers! Anthony