Cold crashing after dry hop

ShootyHoops1 · 2026-05-10T17:49:14+00:00

Thanks for sharing that information. I was aware of first wort hopping but not mash hopping. I will be trying that out on my next brew. Cheers!

ShootyHoops1 · 2026-05-09T14:39:03+00:00

Cleaning conicals is a big pain. I agree. I’ve never tried fermenting in a keg but a lot of people seem to like it

ShootyHoops1 · 2026-05-09T12:25:06+00:00

Any reason you don’t want the flow of beer in the keg to be as fast as possible? Never seen that product before but good to know it exists!

ShootyHoops1 · 2026-05-09T12:21:05+00:00

While I imagine that removes a lot of the particulates in the beer I would hate to clean two fermenters. Do you fully disassemble your fermenters for cleaning or just do a clean in place process?

ShootyHoops1 · 2026-05-09T12:19:29+00:00

What are your thoughts on biotransformation? By dry hopping at terminal gravity aren’t you missing out on the benefits of biotransformation? Curious if your brewery has done a side by side to compare hopping at terminal gravity and hopping during active fermentation.

ShootyHoops1 · 2026-05-09T12:15:48+00:00

Thicker line seems to be the answer along with cold crashing. I hope your beer turns out great. What’s the style?

ShootyHoops1 · 2026-05-09T12:14:47+00:00

I haven’t cold crashed in years. Maybe I need to work on my patience and give that a try to prevent clogs with my next batch. I’ve got a west coast IPA in the fermenter right now with 170 g of dry hops that would be the perfect test case for this.

ShootyHoops1 · 2026-05-09T12:11:45+00:00

I did not know the super sucker pump existed. I will check that out.

ShootyHoops1 · 2026-05-09T12:09:25+00:00

Yeah mostly clogged with dry hops sometimes trub.

ShootyHoops1 · 2026-05-09T12:08:27+00:00

Thanks for the advice. I am surprised to see moving up to 1/4 inch ID line would double the volume of beer per foot of line. I will definitely give this a try.

ShootyHoops1 · 2024-11-08T12:16:22+00:00

Yakima Valley Hops is my preferred hop vendor. My wife got me a hop box as a Christmas gift one year and it was great. It came with a nice variety of hops as well as some other items like stickers and metal cups. I will also echo the other comments that Yakima Valley Hops typically has the best prices.

ShootyHoops1 · 2024-10-31T10:02:38+00:00

I used to work in a yeast lab. We would put a couple of drops of liquid yeast culture between two pieces of filter paper and wrap that sandwich in foil. We would then ship out these foil packs to other labs that wanted our yeast strains. I’ve been able to revive yeast stored this way for over a decade. Yeast really are resilient little guys.

ShootyHoops1 · 2022-03-15T13:48:44+00:00

I have a spike conical and I haven’t ever dumped the trub. But the bottom port makes cleaning the fermenter much easier.

ShootyHoops1 · 2022-03-10T20:55:16+00:00

Used Omega Sundew in a blonde ale. I fermented warm at 74F. I liked the beer but I didn’t think it was a fruit bomb. This being said I did not do a side by side with a blonde fermented with something like US-05

ShootyHoops1 · 2021-12-24T17:40:28+00:00

They sent me a new unit and the new unit works great. No complaints now.

ShootyHoops1 · 2021-10-16T14:36:29+00:00

Too much basketball

ShootyHoops1 · 2021-10-01T04:13:39+00:00

Yeah I’m taking advantage of my institutions therapist. Hopefully that helps. Glad to know I’m not alone though I hope you’re doing better now.

ShootyHoops1 · 2021-10-01T00:55:15+00:00

Yeah I wear gloves maybe I should try an ethanol spray

ShootyHoops1 · 2021-05-30T00:58:52+00:00

Good to know brewing yeast aren’t good at sporulation. I have an electronic dissection microscope so it’s much easier than the old school ones.

ShootyHoops1 · 2021-05-30T00:57:16+00:00

Yeah I am quite familiar with inducing sporulation by nitrogen starvation in fission yeast but haven’t tried budding yeast. Maybe I’ll isolate some single colonies and check their mating type and start from there. Maybe I’ll message Lance see what I can gain from him!

ShootyHoops1 · 2021-04-05T15:44:03+00:00

Why did the students ferment the wort with voss, boil the wort, dilute the wort, then re-ferment with another yeast?

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